Corn Soup with Broccoli and Potato

Put the corn soup into a medium pot and place on medium heat. Optionally, you may add the soymilk to thin the soup a little and allow for the addition of more bulky vegetables later.
Add the potatoes, and allow to simmer for a few minutes; if they're waxy like red potatoes, you may want to allow a little extra time here so that they soften up.
Add your spices: start with about a quarter teaspoon of each, adding more to your taste as you continue to cook the soup. I start with cumin, garlic powder and just a tiny dash of cayenne.
Add the broccoli florets - you don't have to break them up too much because they will break apart a little during cooking (don't, however, throw an entire head in intact. Individual florets work nicely).
If desired, add any additional vegetables that strike your fancy.
Check your spices - I might add some parsley or ginger at this point, but taste a cooled sample and adjust as necessary with your spices of choice.
Allow to simmer on (very) low for up to 15 minutes, or until your potatoes are as soft as you like.
Add up to about a 1/2 cup of nutritional yeast, keeping in mind that it will thicken the soup just a tad. Add a little at a time and taste.
Simmer for a few more minutes. I have been known to let mine go for up to a half hour. If it passes the taste test at this point, you're almost done.
One of the most IMPORTANT steps: I always let this particular soup cool significantly before serving - it allows it to take on a thicker, creamier texture and lets the flavors really come together nicely. Don't speed the cooling process or you may get a soup skin. Let it cool with the pot covered.
If you just can't wait, eat up! It will still be tasty.