Creamy Potato Vegetable Soup

I was the last at my work to get sick this season, but I didn't just get a cold, I got pneumonia. I am still not 100% yet, but am doing much better. While sick, I did not eat too much, but soups were a staple. Mostly I ate canned soups (which I don't think are very good) but when I had a little more energy I did get around to making my own. My original idea was a potato dill soup, but somehow that turned to this instead. Get your soup on before the sun comes back.

*Please excuse the bad photo. I forgot to take a pic with my good camera before eating the last of it at work.

Creamy Potato Vegetable Soup

3 cups Potatoes, chopped
1 Red Onion, chopped
2 medium Zucchini, chopped
3 small Squash, chopped
4 cloves Garlic, minced
2 Tb. Vegan Margarine
1/2 tsp Garlic Granules
1/3 cup Nutritional Yeast
3 cups Coconut Milk (I used So Delicious)
2 cups Broth
Salt & Pepper to taste

Boil potatoes until soft. Drain off liquid until there is about 1/2 cup of water still in pot. Mash potatoes until half mashed, half has some texture. Add half margarine, garlic granules and nutritional yeast. Set aside.

Saute the onion in half the margarine until soft. Add the garlic, zucchini and squash and cook until slightly browned. Add the potato mixture, coconut milk and broth. Add salt and pepper to taste. Heat until hot and serve with bread or a salad.