In a large soup pot lightly brown:
1 onion, chopped
Combination of or what you have on hand, red or orange peppers diced, celery chopped, mushrooms. If you don't like mushrooms omit them, if you only have celery then use only that. Cook down until soft in about 2 tablespoons of vegetable oil or butter.
Add to this 3 large carrots peeled and roughly chopped or one small bag of mini carrots
4 medium potatoes peeled and diced
Fill the pot with water until the veggies are just submerged. You can then add 3 Tablespoons Veggie or Chicken Stock granules (I use Epicure as it's gluten free). Salt and Pepper to taste.
You can add dried thyme or bay leaves at this point for extra flavour.
Bring to a boil then reduce to a simmer until veggies are soft.
Once softened, blend down with a hand blender until thick. If it's too thick add some more water. If it's too thin...umm remember not to add so much water the next time. :)