My aunt always makes this 3-ingredient depression era classic when the weather is still chilly. It creates the most rich and creamy broth out of nothing and fills everyone right up.

This slow cooker 3-ingredient poor man potato soup is a true Depression-era style classic: humble, cheap ingredients that somehow turn into a rich, creamy, stick-to-your-ribs bowl of comfort. My aunt makes a version of this every year when the weather is still chilly and everyone is tired from the day—she just lets potatoes, onions, and evaporated milk quietly do their work in the slow cooker. The starch from the potatoes and the concentrated milk create a surprisingly velvety broth without any butter, cream, or fancy add-ins, making it perfect for tight budgets or nights when the pantry looks bare.

Serve this soup piping hot in wide bowls with plenty of cracked black pepper on top. It’s wonderful with simple sides like buttered toast, crusty bread, or saltine crackers for dunking. A crisp green salad or sliced apples on the side adds a bit of freshness to balance the richness. If you have it on hand, a sprinkle of shredded cheese or chopped fresh herbs over individual bowls can dress it up without straying from its simple roots.

Servings: 4

2 pounds russet potatoes, peeled and cut into 1/2-inch chunks

Layer the potatoes and onions: Add the potato chunks to the bottom of a 4- to 6-quart slow cooker. Scatter the chopped onion evenly over the potatoes so the flavors mingle as they cook.

Add most of the evaporated milk: Pour in 1 1/2 cans (18 ounces) of the evaporated milk, reserving the remaining 1/2 can for later. Gently stir so the potatoes and onions are mostly submerged. The liquid will not fully cover the potatoes at this point, but they will release moisture as they cook.

Season simply (optional but traditional): If you like, add 1 to 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. In many Depression-era kitchens, seasoning was kept minimal, so use what you’re comfortable with or have on hand.

Slow cook until very tender: Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are extremely soft and the onions are translucent and silky. The mixture will look a bit brothy at this stage but will thicken once some of the potatoes are mashed.

Mash to create a creamy, thick broth: Using a potato masher or the back of a large spoon, gently mash some of the potatoes directly in the slow cooker. Aim to mash about half of them, leaving plenty of chunks for texture. The starch from the potatoes will thicken the evaporated milk into a rich, creamy broth while still looking rustic and slightly chunky.

Finish with remaining evaporated milk: Stir in the remaining 1/2 can (6 ounces) of evaporated milk. This last addition lightens and enriches the broth, giving it a velvety, creamy-white appearance. Taste and adjust seasoning if needed.

Rest briefly and serve: Turn the slow cooker to WARM, cover, and let the soup sit for 10 to 15 minutes. This short rest lets the flavors meld and the soup thicken a bit more. Ladle into bowls, making sure each serving has both creamy broth and tender potato and onion pieces, and serve hot.

To stay true to the spirit of a 3-ingredient, Depression-era style soup, keep any additions minimal and optional. For slightly more body without changing the ingredient list, mash more of the potatoes until the broth is almost stew-like, or let the soup sit on WARM an extra 30 minutes to thicken further. If you need to stretch the soup for more people, add 1 to 2 extra potatoes and a splash of water; the flavor will be a bit milder, but still comforting. For a deeper onion flavor, thinly slice instead of chop the onion so it melts into the broth. If you’re not strictly limiting ingredients, you can add a bay leaf during cooking (remove before serving), or stir in a small knob of butter at the end for extra richness. A garnish of chopped green onions, shredded cheese, or crumbled cooked bacon on individual bowls can dress it up for company while keeping the base recipe simple and frugal.