I'm busy, you're busy, we are all busy. I have been making this or some version of this forever because I usually have the stuff in the house, it's comfort food. AND since I made bread yesterday, AND it reverted back to winter for a bit, I made it last night.
What you need and what to do:
Make as much or as little as you want, you pick.* I always use around 3 lbs. potatoes, 32 oz of veggie broth and enough of the other veggies to make it look right. This way I have at least one leftover meal for Tom and I.
Potatoes peeled and cut up (I like red potatoes because they don't get too mushy)
Carrots cut up
Celery peeled and cut up
Yellow onion cut up
Basic spices: pepper, onion salt, garlic granules, celery salt
2 TLBS flour (if you are gluten free, use a bit of cornstarch to thicken)
Cut em all up and boil til they start to get soft. Drain, put back into your pot and add vegetable broth. Mash with potato masher JUST A BIT, then add your spices and stir in about 2 TBLS flour to thicken.
*Variations on a theme include leave out the celery and add chopped green chilis, mash more than a little bit and add milk instead of broth, top it off with shredded colby cheese (this version you HAVE to serve with cornbread). Or replace the vegetable broth with milk as above, or add cooked chicken. Adapted from my moms potato soup recipe.