Step 1

Heat a little water in a 6-8 quart saucepan.

Step 2

Add onion and garlic; cook and stir until the onion is tender.

Step 3

Stir in 10 cups of water, cubed potatoes, carrots, bouillon, basil, Braggs Seasoningor tamari, and dried thyme leaves and bring to a boil.

Step 4

Once boiling, reduce heat to low-medium and simmer for 20-30 minutes until potatoes are tender.

Step 5

Using an immersion blender, blend up the soup, leaving some pieces of carrot and potato for texture and mouth-fell.