Begin by peeling three to four russet potatoes and cutting them into even, bite-sized cubes. Chop one medium onion into small pieces.

In a large pot, heat a splash of vegetable broth over medium heat, then add the chopped onions. Sauté for about 5 minutes until they become translucent.

Once the onions are softened, stir in the diced potatoes, allowing them to mingle with the onions for 2 minutes.

Pour in enough vegetable broth to cover the potatoes, usually around 4 cups, and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes.

Continue simmering until the potatoes are cooked through and tender. Check for tenderness around 20 minutes.

Using an immersion blender, blend the soup directly in the pot until it reaches a smooth, creamy consistency.

Stir in your choice of milk and season with salt and pepper to taste. Heat through on low for about 5 minutes.

Ladle the soup into bowls, and if desired, garnish with fresh chives or parsley.