Root Vegetable Soup

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I could not get any Jerusalem artichokes here, so I added a couple extra potatoes, one red-skinned, and along with the carrot, I added a parsnip, as I had never made turnips or parsnips before. I was hoping to get a nice, thick soup, so I tried mashing the vegetables after they were cooked, but they were not cooperative. So I added some free-range chicken broth, and thought that the soup did not really need four more cups of broth. I added two cups, despite my fear it would be too thin, and after cooking for 15-20 minutes, I didn't get the sense the soup was going to "come together." So I took out a cup or so of vegetables and broth to cover, and put it in the blender after it cooled off for a few minutes. I did not think it needed the garnishes, although a little chile powder did not really take away from the flavor. I think I will puree a lot of the remaining soup. I may end of adding two cups of bouillon to make it thinner for heating it up. This soup has a lot more complex flavor than just a potato soup. I liked it! I would like to know how it tastes with Jerusalem artichokes!