2 tablespoons oil
2 small cloves garlic, finely chopped
1 medium onion, chopped
2 celery sticks, chopped
2-3 large carrots, chopped
4 smallish potatoes, cubed
basil, to taste
oregano, to taste
garlic powder, to taste
2 cups vegetable broth
salt and pepper, to taste
dash red pepper, optional
1. Heat oil in pan; sauté onion, garlic, and celery until tender. Add potatoes and carrots; cook 3-5 minutes.
2. Add broth and seasonings; bring to boil, then reduce heat and simmer 20-30 minutes, or until potatoes are soft.
3. Blend all broth and approximately 1/2 potatoes and carrots until creamy. This ensures that there are lovely chunks in your soup so that you can chew on something. If you want creamier soup, blend everything.
4. Add salt and pepper to taste, and red pepper, if using. Serve.