Potato Soup for Lazy/Sick Days

1. Add water to a pot over medium-high heat. (This can be a foamy soup while cooking so you'll want the pot pretty tall rather than wide.) Add onion and potatoes; bring to a simmer and simmer until the potatoes are soft (10 to 15 minutes).
2. In little skillet (or even an enamelware mug which is what I always use), heat the margarine until hot enough to fry. Add flour and stir up to 1 minute, just until the flour begins to brown. Reduce heat to very low, and stir in soup liquid in small amounts until you've got about 3/4 cup of thick mix in the pan. Then dump into soup and stir it in. If you want an even thicker soup, mash some of the potato chunks on the side of the pan with the spoon. (If the potatoes are very starchy, the soup will thicken on its own and you can skip this step.)
3. Put in bowls. Sprinkle on salt, pepper, herbs, and 1 teaspoon of lemon juice per bowl. (I let guests choose their own herbs/spices.)
* Variations - Good Herb/Juice Mixes:-cilantro, sea salt, fresh cracked pepper and lime juice-thyme and lemon juice-dill, sea salt, and lemon juice-mexican seasoning mix and lime juice-paprika, salt, pepper, and lemon-blue potatoes will turn lavender with addition of the citrus juice and make a very striking presentation in white or black bowls.
This is even better on day 2 and will thicken to almost mashed potato consistency in the fridge depending on the type of potatoes. This is EXCELLENT if you've got a troubled tummy or just want a fast/hearty soup. I like it with broiled "cheese" sandwiches, roasted stuffed tomatoes, or vegan sausage (sort of a vegetarian bangers and mash).
Source of recipe: I modified this from a recipe in a mennonite cookbook