1 medium yellow or white onion, chopped (about 2 cups)
5 cups water
2 pounds white potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
2 teaspoons dried basil
1½ teaspoons granulated garlic
1 teaspoon dried dill
1 teaspoon ground coriander
½ cup unsweetened nondairy milk (at room temperature)
3 cups chopped Swiss chard (or other greens)
Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 3 to 5 minutes, adding a little water, as needed.
Add the water, potatoes, basil, granulated garlic, dill, and coriander, and bring to a boil, uncovered. Reduce the heat to medium, and cook uncovered for 20 to 25 minutes, or until the potatoes are very tender.
Turn the heat to low. Add the nondairy milk and blend the soup to your desired consistency with an immersion blender. (If you don't have an immersion blender, carefully ladle all or a portion of the soup into a blender, and blend to your desired consistency before returning it to the pot. Or you can use a handheld potato masher right in the pot.)
Stir in the greens, and simmer 5 to 10 minutes more, or until they have wilted.
Leeks are also delicious in this soup. Substitute 1 large leek (white and light green parts, thinly sliced and rinsed) for the onion.