In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Toss in the diced potatoes, carrots, and celery. Give them a good stir to coat with the onion and garlic mixture.

Add the vegetable broth to the pot, ensuring everything is submerged. Bring it to a boil, then lower the heat to simmer.

Season your soup with salt and pepper to taste. Let it simmer for about 15-20 minutes until the potatoes and veggies are tender.

Add the freshly chopped herbs and simmer for an additional 5 minutes.

Ladle the soup into bowls and enjoy it with crusty bread or sprinkle some crunchy croutons on top for added texture!