Peel and chop the potatoes into 2-cm cubes, setting them aside for later.
Heat a large pot over medium heat and add the olive oil, letting it warm until it shimmers and smells fragrant.
Add the chopped onion to the pot and sauté until it turns translucent and soft, about 3-4 minutes, filling the kitchen with a sweet aroma.
Stir in the minced garlic and cook for another minute until fragrant, ensuring it doesn’t burn.
Add the chopped potatoes to the pot, stirring to coat them in the aromatic mixture, and season with salt and pepper.
Pour in the vegetable broth, bringing everything to a boil while the potatoes start to soften and release their earthy scent.
Reduce the heat to low, cover the pot, and let the mixture simmer gently for about 20 minutes, until the potatoes are fork-tender and luminous in color.
Use an immersion blender to blend about half of the soup directly in the pot, creating a creamy yet chunky texture that’s inviting and warm.
Stir in the plant-based milk if you want extra creaminess, blending gently until everything is combined and smooth.
Taste the soup and adjust the seasoning with more salt and pepper as needed, then let it sit for a minute to meld the flavors.
Serve the soup hot in bowls, garnished with fresh herbs or a drizzle of olive oil for a finishing touch that invites you to dig in.