In a large pot, heat the cooking oil over medium heat. Add the diced onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Incorporate the diced celery, diced carrot, and potatoes into the pot. Sprinkle in the dried marjoram, a pinch of ground nutmeg, and salt and black pepper to taste. Sauté everything together for about 2 minutes.

Pour in the vegetable broth and add the bay leaves if using. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for approximately 20 minutes.

Remove the bay leaves from the pot. Blend half of the soup until smooth using an immersion blender, or transfer to a traditional blender in batches.

Return the blended portion back to the pot and stir in the non-dairy cream or coconut milk. Simmer on low for an additional 5 minutes.

Taste your soup and adjust the seasoning with more salt or pepper as desired. Stir in a splash more of the non-dairy cream for added creaminess.

Ladle the soup into warm bowls and top with chopped fresh parsley. Add sliced plant-based sausage for extra heartiness if desired.