Peel and chop the potatoes into 2-inch cubes, creating even pieces that cook uniformly. Dice the onion and mince the garlic, preparing them for sautéing.
Heat the oil in your large pot over medium heat until it shimmers and smells nutty. Add the diced onion and cook, stirring occasionally, until translucent and fragrant, about 3 minutes.
Add the minced garlic to the pot and cook for another minute until it becomes fragrant, filling the kitchen with a warm aroma.
Stir in the chopped potatoes, coating them with the flavorful oil and aromatics. Let them cook for 2-3 minutes, starting to soften slightly.
Pour in the vegetable broth, ensuring the potatoes are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Let the soup simmer uncovered for about 15-20 minutes, or until the potatoes are tender and easily mashable when tested with a fork. The kitchen will fill with comforting steamy warmth.
Use an immersion blender directly in the pot to blend the soup until smooth and velvety, or carefully transfer the hot mixture to a blender in batches. Be cautious to avoid splatters.
Stir in the plant-based milk or coconut cream to enrich the soup and create a silky texture. Season with salt and pepper, tasting and adjusting as needed.
Allow the soup to simmer for another 5 minutes, so flavors meld together and the soup thickens slightly. The aroma will be warm and inviting.
Serve the hot soup in bowls, garnished with fresh herbs or a drizzle of oil if desired. Enjoy the creamy, comforting bowl that’s perfect for cozy evenings.