I make it with potatoes (gee, what a surprise there!), cooked in vegetable stock. Then I mash 'em, smash 'em, bash 'em and add butter and SOME onions, roasted garlic and a few well-chopped bits of carrots (for color). If I have it, I might also add some GOOD smoked sausage that's cut into very small pieces, or some very good country ham bits. Season as you wish and serve with a sprig of parsley.

Hint: if the soups too thin, use instant mashed potato flakes to thicken it. (It's about the only thing they're good for.)