My own private recipe for tater soup

Makin it right now so figured I'd post it fer ya'll.
Please bear with me cause I aint no recipe writer.

The stuff you'll need:

Two full fryer chickens from the market (more on that later)
about 5 pounds taters (half can be red or new but 1/2 needs to be Russet or Idaho bakers taters)
Three large onions (sweet onions are better)
About 4 pounds large carrots
2 tablespoons crushed garlic or three large fresh cloves
Meat.. (About 5 pounds pork shoulder, pork loin, pork chops or ham, read notes below)
One large bunch celery
A couple bunches green onions or scallions (dependin on where you live and what the name is they're callin em there right now)
8 or so plum tomatoes or a box cherry tomatoes
2 tablespoons butter
1 pound fresh mushrooms

Method:

You need about a gallon or more chicken broth when finished (Your working times and efforts influence this greatly, faster work means less boils down). To get the chicken broth either you go to the store and pay $1.19 each for a 15.5 ounce can or you cut up yer own chickens and make yer own because it's over $17.00 to buy it in a can and close to $12 to make the same amount on yer own.

Assuming yer gonna make yer own, you would cut up the chickens. Separate the wings, drumsticks, thighs and with a nice sharp knife remove the breasts. Skin the breasts and thighs, but save the skin. Put the shell of the two chickens in a large pot with the thighs, drumsticks, wings and skin to boil. After reaching a hard boil for about 12 minutes remove remove the thighs, drumsticks and wings and package for the freezer or in the fridge later for a snack with barbecue sauce on a grill or in the oven. Add the four breasts to the boiling water for chicken lunch meat and cook till still firm for slicing but cooked thoroughly or just freeze them for another meal.

By now you should have noticed that you have about $16 or more in well trimmed, fat free chicken breast, more than $17 worth of healthy broth with no chemical additives and a huge plate of thighs, wings and drumsticks worth well close to $8 and that's at least $41 worth of product for about $12 out of pocket.

Cook, strain and cool the broth. If you have a gravy separator then use it to separate all of the fat from the broth. If not then use a ladle or a small cup to remove the floating fats, then set aside.

Peel and wash your carrots. Cut each to a length comparable to that of your kitchen knife. Slice the rounded side of the carrot off then roll onto the flat side and do the same. Continue doing this until you have a square carrot with 4 long slabs cut off from the sides. Set the square section aside and mince the slabs as finely as you can and place the product into a bowl. Do the same with all of the carrots.

Take one of the large onions and peel it then mince it as finely as you possibly can, then add the crushed garlic to it or peel and crush your fresh cloves and add as you would have the minced stuff instead.

Cube the tomatoes and strain the excessive liquids over and into the chicken broth (You want them almost firm & dry for later)

In a heavy skillet put about a tablespoon of your butter in and set to mild heat and let it get fully to temp, but not burn. First add the onions with the garlic mixture and saute a bit till it's all softening or translucent. Now cover with the minced carrots (this will be a sweetener and add beautiful color), cook slowly & gently stirring to prevent from burning, chop it as you go because you are going to make that a broth.

Now take the russet potatoes or the bakers and peel them and wash them ( you want at least two and a half pounds here "after" peeling), slice them as thin as possible and to prevent them from browning put them into the bowl of chicken broth.

Now your onions and carrots are very soft so mash and whisk them until they are a fine blend, (if they need to be cooked more then add some broth and cook them more but do not add them to a food processor because that would ruin this, they need to cook all the way down!)

With a straining spoon add the potatoes and just barely cover with the broth and set to simmer. Stir it to prevent burning every few minutes.

Wash and rinse the mushrooms, set them to dry stem down. A dish strainer does well for this and they need to dry or if not when you fry them they will boil instead and that frikkin sucks!

Wash and prepare your celery then slice it length-wise and into 3/8th inch cubes, set em aside for a few.

Now cube the square carrots and set aside also.

Do the same with yer second onion.

If you chose ham just trim off all fat and cube it in 3/8ths inch cubes and set aside. If pork then cut out all bone & fat and cube it, then set it aside for a minute.

Cube the mushrooms in the same manner (if they are dry enough)

If using pork heat a skillet on medium-high and add other tablespoon of butter and speed cook it like a madman, while pork is barely still pink add mushrooms and cook till they sweat out moisture. Remove from heat & place in a large cool bowl.

If no pork but ham instead heat butter in pan on high and stir-fry the mushrooms, place in bowl and set aside.

Now wash and peel (if needed) the rest of the taters and then cube to 3/8th inch cubes also and set aside.

If using ham heat the rest of the broth to boil, add about two tablespoons salt and in a rolling boil add the ham and blanch about one minute. If using pork do the same to soften it and then with a straining spoon remove and return to a bowl.

Now Blanche the celery in the same manner but this time 90 seconds and return to the bowl, same for the carrots and for potatoes, (make sure you cook the potatoes last because of the starch they contain). The onions you only blanch until they turn a crisp white, set them off with the rest too.

Go back to first pan and whip the potatoes into the other stuff till smoothe and add that mixture to the broth you cooked veggies in, whisk it again and add the stuff from the bowl. You might want to add salt or pepper but don't yet.

Bring this "almost" to a boil and remove from heat.

Now to finish you add three cups of that to a new pan with one to one and a half cups milk. Now you can add salt & pepper because the salts from the meat will have changed the flavor. Heat it up but never boil it unless you want yer pan ruined and yer kitchen to stink.

Garnish with sprinkles of the last onion sliced fine or cubed, scallions sliced thin and the tomato. You do not cook the tomato, it's just going to warm up in the soup and look sexy.

Note: This version is (if done right) ultra low fat and easy on yer belly to digest.