Ever made mashed potatos from scratch? Peel & cut up your taters, add enough water to cover them, salt & pepper. When they reach the mashing stage, lighty mash. at this point you need corn starch and a small can of evapored milk and one stick of butter. Open canned milk and dilute with water, if your soup gets too thick, use this to thin it. Now the corn starch is used to thicken the soup (kind of a balancing act at this point). One or two tablespoons of corn starch mixed with HOT water - keeps it from lumping - must add while corn starch mixture is hot. Pout and stir into taters at the same time. May not need all of the mixture. If it gets too thick use the milk to thin - drop a stick of butter in the soup stir. This is a stove top recipe - Dish into bowls and enjoy - may need a bit more salt & pepper to taste. Hot cornbread makes a great side dish.