Potato Soup! Heat olive oil over medium-high heat. Add chopped onions, carrots, and potatoes. Add s/p, garlic powder, basil, oregano, or whatever you have around. Let it hang out a few minutes, then throw in some chicken base and enough water to cover. Simmer 20 minutes, it until potatoes are tender. Hit it with an Emerson blender, then add a touch of cream and half a package of cream cheese, cut into pieces. Take off the heat and let the cream cheese melt. Serve with buttermilk/cheddar biscuits!