In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onions are translucent and fragrant.

Add the chopped potatoes to the pot, followed by the vegetable broth, salt, black pepper, and paprika (if using). Stir well to combine.

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the potatoes are tender.

Once the potatoes are cooked, use a blender or immersion blender to puree the soup until it reaches your desired consistency. If you prefer a chunkier soup, blend only half of it.

Stir in the milk and heat the soup gently for an additional 5 minutes. Adjust seasoning as needed.

Serve hot, garnished with fresh chives or parsley if desired.

For a creamier soup, feel free to add more milk or use coconut milk for a dairy-free option.

Customize your soup by adding cooked bacon, cheese, or other vegetables, if desired.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.