In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

Add the minced garlic to the pot and cook for an additional 1 minute, stirring frequently to avoid burning.

Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20 minutes, or until the potatoes are tender.

Once the potatoes are cooked, remove the pot from heat. Using a blender or immersion blender, blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and mix it back in.

Stir in the milk, salt, and black pepper. Return the pot to low heat and warm the soup for a few more minutes but do not boil.

Taste and adjust seasoning if needed. Serve hot in bowls, garnished with optional toppings like green onions, cheese, or bacon bits.

For a dairy-free version, use non-dairy milk such as almond or oat milk.

Feel free to add other vegetables like carrots or celery for extra flavor.

This soup can be stored in the refrigerator for up to 3 days, or frozen for up to a month. Reheat before serving.