Peel and chop the potatoes into roughly 2cm chunks, creating uniform pieces for even cooking.
Dice the onion finely and crush the garlic cloves to release their fragrant oils.
Heat a large pot over medium heat, then add a splash of oil and let it warm up for about a minute, until shimmering.
Add the diced onion and crushed garlic to the pot, sautéing for 3-4 minutes until the onion becomes translucent and fragrant, filling your kitchen with a warm aroma.
Stir in the chopped potatoes, coating them with the aromatic onion and garlic mixture, and cook for another minute.
Pour in the vegetable broth, ensuring the potatoes are fully submerged, then bring the mixture to a gentle boil.
Reduce the heat to low and let it simmer for about 15-20 minutes, until the potatoes are fork-tender and soft enough to mash easily.
Use an immersion blender directly in the pot to blend the soup until smooth and velvety, or carefully transfer in batches to a blender and puree until silky.
Adjust the consistency by adding more broth if it’s too thick, then season with salt and pepper to taste, stirring well to incorporate.
Let the soup rest for 5 minutes to allow flavors to meld and slightly thicken, then give it a final taste check and adjust seasoning if needed.
Serve the hot, velvety soup in bowls, garnished with herbs or a drizzle of olive oil if desired, then enjoy the comforting warmth of this simple vegan dish.