In a large pot, heat 1 tablespoon of oil over medium heat. Once the oil shimmers, add 1 diced onion and sauté for about 3 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Stir in 3 minced garlic cloves along with 2 stalks of diced celery and 2 medium diced carrots. Sauté the mixture for another minute until the garlic is fragrant. Next, add 2 pounds of chopped potatoes along with ½ teaspoon of dried marjoram and a pinch of nutmeg, stirring to combine everything well for delicious seasoning.

Pour in 4 cups of vegetable broth or water and add 2 whole bay leaves if desired. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and allow the soup to simmer for about 20 minutes, or until the vegetables are tender and easily pierced with a fork.

After the vegetables are soft, remove the bay leaves carefully. Using an immersion blender, blend about half of the soup until smooth, or transfer it to a regular blender and blend until creamy. This creates the rich texture that makes this creamy vegan potato soup so comforting.

Return the blended portion back to the pot. Stir in ⅓ cup of dairy-free cream or coconut milk, and mix until well combined. Allow the soup to simmer gently for a few more minutes over low heat, ensuring it is heated through. Taste and adjust seasoning with salt and pepper as needed to enhance the flavors.

Ladle the creamy vegan potato soup into bowls. Garnish with freshly chopped parsley for a pop of color and extra freshness. If desired, top with slices of vegan sausage for added protein and flavor. Serve warm and enjoy the comforting taste of homemade goodness!