Wash and chop all your vegetables – carrots, celery, potatoes, and onion – into bite-sized pieces.

In a large pot, heat olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Stir in minced garlic for 1 more minute.

Add chopped carrots, celery, and potatoes to the pot. Sauté for about 7 minutes, stirring occasionally, until they start to soften.

Pour in the whole milk and vegetable broth, stirring to combine. Increase heat slightly and bring to a gentle simmer for about 10 minutes.

For a creamier texture, use an immersion blender to blend half of the soup until smooth, then return to the pot.

Season the soup with salt, pepper, and fresh herbs to taste. Serve it hot.