Potatoes, diced
Salt and pepper
3 tbsp. Crisco
4 to 5 tbsp. flour
2 onions, chopped (optional)

Cover potatoes with water. Add salt and pepper to taste and boil until tender. Melt Crisco in frying pan until slightly bubbling. Add flour slowly, stirring constantly. Adjust heat, so that flour mixture browns slowly without sticking. Stir until mixture is thick and medium brown. While potatoes are cooking at medium heat, slowly stir in flour mixture. Use caution as splattering will occur when hot mixture mixes with potatoes in water. Stir well. Soup will get thick. Add water to desired consistency. Simmer 20 to 30 minutes. Delicious on cold winter days!