- CHOP potatoes, onion and celery; set aside. Heat oil in large saucepot on high heat. Reduce heat to medium. Add potatoes, onion and celery along with 4 cups desired vegetables; cook and stir 5 minutes or until golden brown.
- ADD broth and 2 soup cans water to pan. Stir in 1 teaspoon seasoning. Bring to a boil. Reduce heat to medium-low; simmer 30 to 40 minutes or until vegetables are tender.
- POUR vegetable mixture, in batches, into blender container; cover and blend until smooth. Return to saucepot; cook on low heat until heated through, stirring occasionally. Spoon into 8 soup bowls; sprinkle with 1 tablespoon topping each.