This is what I sent Auds a couple of weeks ago. The thing to remember is that the more often you make it, the more comfortable you'll feel making it.
6 or so potatoes (depends on how much you want to make) Peeled and diced
You can leave the potato peels on if you want. It was all the rage in the mid 70's and I cooked them like that but I am more mature now and I don't like potato peelings....
Also, you could actually slice the potatoes if you want, but I wasn't brought up that way...but it is fine if You want to...
one chopped onion
2 celery ribs - chopped (don't add celery if you are cooking for my friend Sue...)
bacon or ham or italian sausage
chicken stock or water and bullion cubes
milk or half and half or some of both
If using bacon, fry until crisp (3 or 4 slices) if using ham saute cubed ham in a little butter if using italian sausage crumble and brown.
Leave a couple of tbsp's of bacon grease (or the butter and ham or the sausage) in bottom of cooking pot and brown the onion, then add the celery, then add the potatoes. (and salt and pepper)
Add stock or water and bullion cubes til the potatoes are covered. Boil until the potatoes are tender. Don't over boil!
Add milk or half and half or some of both til it is as brothy as you'd like. (My mom always dumped out the water the potatoes were boiled in...you lose flavor, but you get nice white soup.)
This is IMPORTANT - Don't boil the soup once you add the milk. Just simmer.
And here is where it is up to you...my mom made it brothy with the pieces of potato left intact. My aunt always mashed most of the potatoes.
Note - Corn is good to add to bacony soup, brocolli w ham, greens (Spinach or Kale) with sausage.
Season to taste and add what is left of the bacon if that is what you are using, (I always have to fight the family and the cats and Lucy and Ellie for the bacon...)
Grated cheese, thinly sliced green onions or chopped tomatoes are good on top.
Oyster crackers are good too!!