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DJ, read Sacajaweau’s comment.

I make potato soup that DH loves. Here’s my version (sorry no exact amounts of anything), I make it in a 2 gallon pot, usually about 2/3 full.

First I put about (3 or 4?) T of ghee or butter in the bottom, warm it up, chop up 1/2 to 1 onion in slivers and cook it, adding salt. When partway cooked, I add some turmeric (makes it nice and yellow too), some paprika (not very hot), a bit of coriander, cumin (both ground) and stir it up. If I’m very ambitious I’ll add a tiny bit of fresh diced and peeled ginger. Usually black pepper too. Then I stir in about 3 or 4 sliced and de-stringed celery, and stir some more and then add a lot of dill weed.

Then when it’s starting to get hot, I add (hmm, how many???) peeled and diced potatoes. Maybe 8 large ones? Depends on how much liquid. Stir up until it starts almost to stick, I use flat bamboo spoons.

Then I add water to just barely cover and cook until almost done, then add milk and cook a bit more. It’s easier to thin it with more milk if too thick, than try to add anything to thicken it if too liquidy.

Optional: Sometimes at the proper cooking time I add sliced asparagus, small brocolli florets, etc.

I don’t mash it at all because he doesn’t like it mashed. I do. I mash mine.

:-)