One of our favorite soups is a leek and potato soup. All you will need is:
1 leek (white section thinly sliced)
1 32 oz container of chicken stock
4-6 yukon or red potatoes (diced)
2 portabella mushrooms (chopped)
1 tbsp oil
Optional: spinach, broccoli florets, peas, etc.
Sautee the garlic and leeks in oil. When they start to brown or are translucent, add mushrooms and stir. After roughly 2-3 minutes on medium heat, add broth and potatoes. When potatoes are tender, remove from heat and serve.
Other optional additions include spinch, broccoli, peas, etc. Add these items after you remove the soup from heat. Cover the soup and allow the veggies to steam for a few minutes, then serve.