Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

Add diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes or until the potatoes are tender.

Add chopped asparagus to the pot and cook for an additional 5-7 minutes, or until the asparagus is tender.

Using an immersion blender or regular blender, blend the soup until smooth and creamy.

Return the soup to the pot if using a regular blender. Stir in almond milk and season with salt and pepper to taste. Heat the soup gently until warmed through.

Ladle the soup into bowls and serve hot. Optionally, garnish with a sprinkle of freshly chopped parsley or a drizzle of olive oil.