It's a blustery day in Orlando, today, a rarity that calls for soup! This helpful, one-pot recipe from Carlsbad Caverns describes helpful variations and toppings. We've got a lot of the ingredients right now: carrots, tender potatoes and squash, and even radish as a garnish.
I'd recommend a few modifications here, but let me know if something different works. Since the red potatoes are so fresh, I think they should be added after (instead of with) the hardier veggies like carrots & celery, and just before the squash, for a total cook time of 10 minutes or less (instead of 20). I'd also recommend using up our summer squash, replacing the chayote the recipe calls for and, thus, reducing its cook time to 5 minutes or less.
OR, you could just use very large chunks of or even WHOLE veggies. This soup is often served with all of the ingredients boiled and plated up whole. It's just as tasty, but can require some fiddling in the bowl as you eat it.
¡Buen provecho!
Photo from: https://carlsbadcravings.com/caldo-de-pollo/