Ingredients:
8 or 9 mini yukon gold potatoes (because that's what I had. If you have normal sized potatoes, I think 3 should be fine)
2 carrots, peeled
vegetable broth
salt
pepper

Directions:
Chop potatoes and carrots into chunks and throw into large pot. Add vegetable broth until potatoes and carrots are covered (you can also do half broth and half water if you're concerned about sodium). Add salt and pepper to taste. Boil until vegetables are tender.

(I told you it was basic.)

Goes great with cornmeal dumplings.