Here's my dairy-free, heart-warming soup recipe of the day, made with things I happened to have around.
4 cups of organic chicken broth (I used one of those tetra-packs of broth, 946 ml)
3-5 locally grown potatoes
1 cup organic soymilk (or other fairly non-sweet alternative milk)
7 or so fresh mushrooms
1/2 of one large white onion
salt and pepper to taste
Chop up the potatoes pretty small, little 1/2 inch pieces. Dice the onions and mushrooms fairly small as well. Mix it all together in a pot, bring to a boil and then turn it down to a simmer for about 30 minutes. You'll have to stir it now and then, and keep the lid on to keep the moisture in. I mushed up most of the potatoes with a big spoon while it simmered, but there were still some good potato chunks in it. Serve piping hot.
Alternatively, you could puree' the potatoes. Also, because it has no dairy it has a very starchy, grainy texture and it's not very creamy at all. Adding a teeny bit of margarine (non-hydrogenated) fixes that a little bit.