Grate the potatoes and finely chop the onion and garlic. I usually do this by hand, but If you are in a hurry, you can grate it all using a food processor.
Add the vegan butter, grated potato, onion and garlic to a pot. Saute gently over medium heat for about five minutes while gently stirring the mixture.
Once it starts sticking to the bottom of the pan add 1L hot vegetable broth and the remaining ingredients. Simmer over medium heat for about 25 minutes until potatoes fall apart, and you are left with a creamy and thick soup.