Vegetable Soup

4 cups vegetable broth (basic soup stock)
2 medium sized potatoes, peeled and finely grated
1 onion, diced
2 vegetable bouillon cubes
2 cups mixed vegetables (broccoli, cauliflower, green peas, carrots, corn, celery) or your choice
1 clove garlic
2 tbsp. butter
1 tbsp. tomato paste
2 tbsp. fresh chives, finely chopped
1 tbsp. heavy cream (optional)

In a saucepan, saute onions in butter until tender. Add grated potatoes and let simmer for approximately 2 minutes. Add vegetable broth and all other ingredients except chives and cream. Simmer until vegetables are tender. Season soup to taste. Add cream and chives before serving the soup.

Source: alive Magazine (pre-2000)