Mother Murphey'S Potato Soup - cooking recipe

Ingredients

12 hard-boiled eggs, peeled (or more)
6 large potatoes
1 medium onion, chopped
2 qt. light cream or canned milk
flour (to thicken)
salt and pepper to taste

Preparation

Peel and cut potatoes in chunks.
Put potatoes and onion in large kettle.
Add pinch of salt.
Add enough water to cover and boil.
Cook until done.
Mash with potato masher into small chunks. Add cream or milk.
Thicken if desired.
(Mother thickened with flour, but today you could use instant potatoes.)
Add chopped hard boiled eggs.
May add cubed ham, cut up wieners or crisp bacon. MMMMMMM-Good!!!