Heat the oil in a large pot over medium heat until it shimmers and starts to smell warm and fragrant.
Add the chopped onion and sauté, stirring occasionally, until translucent and soft, about 5 minutes. You’ll notice a sweet aroma filling the kitchen.
Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
Add the diced potatoes to the pot, tossing them in the aromatic onion and garlic mixture until evenly coated.
Pour in the vegetable broth, bringing the mixture to a gentle boil. Once bubbling, reduce the heat to a simmer, cover partially, and cook until the potatoes are fork-tender, about 15-20 minutes. The potatoes will become soft and start to break down slightly.
Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender, blending until smooth and velvety. The soup should feel thick and creamy, with no lumps remaining.
Return the pureed soup to the heat and season with salt, pepper, and smoked paprika if using. Stir well, then let simmer for another 5 minutes to meld the flavors.
Taste the soup and adjust the seasoning if needed. It should be warm, silky, and inviting. Serve hot, garnished with fresh herbs if desired.