Start by peeling and dicing the potatoes into 1-inch cubes, then set aside.
Dice the onion and mince the garlic, then gather your ingredients for the next step.
Heat the olive oil in a large soup pot over medium heat until it shimmers and starts to sizzle.
Add the diced onion to the pot and sauté, stirring occasionally, until it turns translucent and begins to caramelize, about 8-10 minutes. You’ll notice a sweet aroma filling the kitchen.
Add the minced garlic to the onions and cook for another minute until fragrant, making sure it doesn’t burn.
Stir in the diced potatoes, coating them with the aromatic onion and garlic mixture, and cook for 2-3 minutes.
Pour in the vegetable broth, bringing the mixture to a gentle simmer over medium heat. You’ll hear a soft bubbling sound as the soup warms up.
Reduce the heat to low, cover the pot partially, and let the soup simmer for 20-25 minutes until the potatoes are very soft and easily mashed with a fork.
Use an immersion blender directly in the pot or carefully transfer the soup to a blender in batches, blending until the mixture is silky and smooth.
Stir in the plant-based milk to add creaminess, then taste and season with salt and pepper as needed. Let it sit for a few minutes to meld the flavors.
Serve the soup hot, garnished with chopped herbs or chives if desired. Enjoy the velvety texture and warm, earthy aroma in every spoonful.
