Vegan Potato Soup

Ingredients:
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
6 cups vegetable broth
6 medium potatoes, peeled and chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup unsweetened non-dairy milk (such as almond or soy milk)
Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the vegetable broth, chopped potatoes, dried thyme, dried rosemary, paprika, salt, and black pepper. Stir well to combine.
Bring the soup to a boil, then reduce heat and let simmer for about 20-25 minutes, until the potatoes are tender.
Using an immersion blender or transferring to a blender in batches, blend the soup until smooth and creamy.
Stir in the non-dairy milk and heat through, about 5 minutes.
Serve hot, garnished with chopped herbs or a sprinkle of paprika, if desired.