Start by peeling and dicing the potatoes into roughly 1-inch chunks, keeping them uniform for even cooking.
Heat your large pot over medium heat and add a splash of oil. Toss in the diced onion and sauté, stirring occasionally, until it turns translucent and begins to golden, filling your kitchen with a sweet aroma—about 5-7 minutes.
Add the crushed garlic to the pot and cook for another minute until fragrant, making sure not to burn it—that bitter taste isn't what we're after.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the diced potatoes along with a pinch of salt, and if you like, a sprig of thyme or rosemary for extra flavor. Cover the pot partially and let everything simmer for 15-20 minutes until the potatoes are tender and easily pierced with a fork.
Once the potatoes are soft and the aroma is savory, remove the herbs if used. Use a potato masher or immersion blender to mash or blend the soup to your desired consistency—chunky or velvety smooth. If it looks too thick, stir in a little more broth or plant-based milk to loosen it up.
Stir in the coconut milk to add richness and a silky texture, then season with smoked paprika, salt, and pepper. Warm everything gently for another 2-3 minutes, tasting and adjusting the seasoning as needed—this is your moment to balance flavors.
Once seasoned perfectly, ladle your hot, velvety soup into bowls. Garnish with fresh herbs or a sprinkle of paprika if desired, and serve immediately while warm and comforting.
