Peel and chop the potatoes into 2-cm cubes, making sure they’re uniform so they cook evenly.
Dice the onion and mince the garlic, setting them aside for sautéing.
Heat the large pot over medium heat and add a splash of oil, then sauté the onion until it starts to soften and become translucent, about 3-4 minutes. The aroma should deepen and the edges might turn a little golden.
Add the minced garlic to the pot and cook for another minute, until fragrant. You'll notice a rich aroma filling the kitchen.
Stir in the chopped potatoes, coating them with the onion and garlic mixture. Let them cook for a minute to absorb the flavors.
Pour in the vegetable broth, ensuring the potatoes are submerged. Increase the heat to bring the mixture to a gentle boil, with bubbles rising steadily.
Once bubbling, reduce the heat to low and cover the pot. Let it simmer for about 15-20 minutes, or until the potatoes are fork-tender and easily mashable.
Remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy, or mash the potatoes directly with a potato masher for a chunkier texture. You’ll notice the soup thickening and turning velvety.
Stir in the plant-based milk to add extra creaminess. Season with salt and pepper to taste, tasting and adjusting until perfectly balanced.
Let the soup sit for a few minutes to meld the flavors and cool slightly before serving. It should be warm, smooth, and inviting with a gentle aroma of garlic and onion.
Serve hot, garnished with chopped herbs or a drizzle of olive oil if desired. Enjoy the comforting, velvety texture of your homemade vegan potato soup.