In a saucepan, melt a couple tablespoons of butter, margarine or a combination. I think I did half and half or so. Add about a cup of diced onion and cook until browned, golden or, as we did, until you're done prepping the potatoes (which ended up being at the golden stage I think.
Scrub a couple of big potatoes and with skins on, cut them into 2-3 inch pieces. Add them to the pan with enough water to cover them and the appropriate number of veggie boullion cubes. We used two and probably the equivalent of another with the addition of a little blob of chicken base that I have. I also shook in some salt, pepper, a little Garli Garni seasoning that I got at the renaissance festival and some dried minced onion.
Then cook it until the potatoes are tender enough to your liking. Mash a few times with a potato masher right in the soup or remove a few pieces of potato, mash them and return them to the soup.
You could also probably add a little milk or soy milk at the end to cream it up a bit but we didn't have any so we didn't. It still worked.