For this batch which made about 2 gallons I used the following. (Even with that much soup there isn't much leftover)
10 potatoes peeled or unpeeled
1 head cauliflower
1 big bunch broccoli
1 cup chopped carrots
1 cup mushrooms and onion sautéed in olive oil with about 4 or 5 teas. Garlic
6 cans organic chicken broth
2 cups cream
3 cups water
2 cups milk shaken with cornstarch for thickener.
Salt and pepper to taste
Boil potatoes and carrots in broth and water. While waiting for them to cook until nearly soft be stir frying garlic, onions, and mushrooms and set aside. Once potatoes and carrots are nearly finished add broccoli and cauliflower and simmer until the vegetables are soft and then add the stir fried ingredients. At this point you can pour in the milk/cornstarch mixture. Heat a few minutes while soup thickens and add cream. Serve!