Thick Vegetable Soup

Description:
A hearty soup that's fairly easy to make and yummy to eat. Feel free to adjust ingredients and herbs to taste (or based on what you happen to have lying around).

Ingredients:
water
3 medium sized russet potatoes (never use waxy potatoes in soup -- it makes the soup gummy)
3 - 5 carrots
1 medium - large onion
1 - 5 cloves of garlic (the more the merrier, i think. but add as little or much as you want)
2 vegetable bouillon cubes (i usually use one with salt and one without. that way i can add more salt to taste without the soup getting too salty.)
salt, pepper and marjoram (or other favorite herb) to taste
1 c. mushrooms (any kind you want)
1 c. corn (frozen works fine)
1 c. whipping cream or half and half (or milk)

Directions:
cut up the potatoes, carrots, onions and garlic into large chunks. (1 inch or so across). toss them all into a large soup pot and add enough water to rise an inch or two above the items in the pot. (i'm very imprecise when it comes to adding water. if the soup seems too thick later you can always add more. at a minimum you want enough to cover everything in the pot.)

add the two bouillon cubes and boil over medium high heat until a knife (or fork) run easily through both carrots and potatoes. turn off the heat.

put everything through the blender. (i usually do a bit at a time and put the blended stuff into a bowl until the soup pot is empty and i can pour iti back in there.) if you're using waxy potatoes (red, yukon, etc.) this is where they'll start to get gummy and you'll realize your mistake.

if you want, you can stop right here and you'll basically have a creamy potato/carrot soup. (you may still want to add the cream/milk, but i've made this many a time with none at all.)

add the mushrooms, corn, salt, pepper and marjoram (or thyme or sage or ...) and heat on low until the shrooms and corn are no longer frozen/cold. add the cream/milk last.

you could probably just as happily add broccoli, cauliflower or any other vegetable that you'd prefer. i like to add corn because my kids love it and it sweetens up the soup a bit.