Start by peeling and chopping your potatoes into uniform 2 cm pieces, which helps them cook evenly. Set aside.
Finely dice the onion and mince the garlic. The onion should look small and almost translucent, and the garlic fragrant as it’s minced.
Heat the neutral oil in a large pot over medium heat until it shimmers and begins to softly crackle. Add the diced onion and sauté for about 5-7 minutes, stirring frequently, until it becomes translucent and fragrant.
Add the minced garlic to the pot and cook for another 30 seconds, stirring constantly until it releases a warm aroma and turns slightly golden, being careful not to burn it.
Stir in the chopped potatoes, ensuring they are coated with the onion and garlic mixture. Cook for 3-4 minutes, allowing the potatoes to get a light golden edge and develop some flavor.
Pour in the vegetable broth, bringing the mixture to a gentle simmer. Cover the pot loosely and cook for 15-20 minutes, or until the potatoes are fork-tender and easily mashable.
Once the potatoes are soft, turn off the heat. Use an immersion blender directly in the pot to blend the soup until smooth and creamy. If using a regular blender, carefully transfer the hot soup in batches, blending until silky, then return it to the pot.
Stir in the plant-based milk to add creaminess, then season with salt, pepper, and optional smoked paprika or herbs. Mix well and taste, adjusting seasonings as needed.
Let the soup sit for a minute to settle, then give it a final stir. It should be velvety, warm, and inviting, ready to serve in bowls.
Serve hot, garnished with additional herbs or a drizzle of oil if desired. Enjoy the comforting, creamy texture of this simple vegan potato soup!
