I boiled potatos, yuca, carrots and celery, and a little bit of ham. Olive oil and a little bit of salt. I left boiling in a very low heat until the yuca and potatos were disintegrating....
then I pressed them with a wooden spoon, added a little bit of milk and an equal part of water. Fresh black peper gave a special touch.
Served with grated parmesan on top.
The quantities depend on how many mouths will share the soup. For me, I used two big potatos and a small yuca. Everything else was eye balled in equal parts. The quantity of water depends on the heat you use, and how much you will boil it.