Really. One dollar and sixty-six cents.
Not per serving. For the whole darn recipe.
Italian Peasant Potato Soup
Serves four to six
1 Tbsp olive oil (at $6.99/20 oz = $0.17)
1 medium onion (at $3/5 lbs = $0.15)
3 cloves garlic, sliced (at $2.99/pound, figuring 50 cloves/pound = $0.18)
3 large russet potatoes, peeled and very roughly chunked (at $0.18/lb = $0.27)
4 cups chicken or veggie broth (broth made from Better than Bouillon = $0.18)
1/2 tsp red pepper flakes (at $6.00/lb = $0.03)
4 eggs (at $3/18 for humanely raised cage-free eggs = $0.68)
Heat olive oil in a medium soup pot over medium heat; add onions and cook, stirring occasionally, until very soft and translucent, even a bit on the brown side; this should take about 7 to 10 minutes. Add garlic and potatoes and cook, stirring, one minute more.
Add broth and red pepper flakes. Bring to a boil; cover, reduce heat and simmer until potatoes are quite tender and well permeated with flavor, about 20 to 25 minutes.
Uncover and increase heat slightly. Break eggs, one at a time, into a small bowl and slip into simmering soup. Cover and cook a few minutes more, until egg whites are just cooked through but still very tender. (Break the yolks, if you like, to firm them up a bit.)
Ladle into warmed bowls and serve promptly, including a poached egg with each serving.
You could increase this soup's color and nutritionalness by including some spinach or escarole, sliced into ribbons–I was planning to do this but the spinach was looking a bit past its prime. Put spinach in when you add the eggs; if you're using escarole or another tougher green, add it after the potatoes have simmered for about 10 minutes.
This is total poor-people food that doesn't taste like any sort of deprivation. We ate up the whole pot last night.
Prices are mostly based on WinCo prices (no WinCo near you? Complain! Or move!). Olive oil is from Trader Joe's; eggs are from New Seasons.