Peel the potatoes and chop them into evenly sized chunks, about 2 cm each. Set aside.
Heat a large pot over medium heat, then add a tablespoon of olive oil. Once shimmering, add the diced onion and cook, stirring occasionally, until it becomes translucent and fragrant, about 5 minutes.
Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it.
Stir in the chopped potatoes, coating them with the aromatics, and cook for a minute to start softening them.
Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Let the soup simmer for 20-25 minutes, or until the potatoes are very tender and can be easily pierced with a fork. The kitchen will fill with a warm, earthy aroma.
Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender. Puree until smooth and creamy, ensuring to vent the lid if blending hot liquids.
Return the pureed soup to low heat, then stir in the plant milk for extra creaminess and season with salt and pepper to taste. Warm for another 5 minutes, stirring occasionally.
Taste the soup and adjust the seasoning as needed, adding more salt or pepper if desired.
Serve hot, ladled into bowls, garnished with fresh herbs or a drizzle of olive oil if desired. Enjoy the velvety, comforting warmth in every spoonful.
