2 c. diced potatoes
1 c. diced celery
1 c. chopped onions
Salt and pepper, to taste

Add cold water until vegetables are barely covered. Cook with lid on until all vegetables are well done, soft and mushy. IMPORTANT: do not pour water off. Add several globs of butter, the more the batter. Add hard boiled eggs, sliced or chopped (optional).

Add milk according to desired thickness. Stir and heat until butter is melted and milk is hot, but do not boil. If you like crackers, either Saltine or oyster, i your soup, add more milk. Whole milk is best. Skim milk is not rich enough.