She peels the potatoes and cuts them into about 1 inch pieces and boils them.
Use enough water to cover them generously.
Optionally, you can stick some small pieces of carrot and celery in, too.
After the potatoes are soft, mix up some EVAPORATED milk with regular flour and mix well.
Add to the soup. Season with salt and pepper to taste.
My dad and I like a lot of pepper.
Now, amounts...I don't really know.
She uses a large soup pot and probably fills it about half way with potato pieces. Then maybe 1/3 c of the evaporated milk and a few tablespoons of flour. It comes out mild and creamy, and pretty watery--just thick enough! How's that for specific?