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PdfHeat canola oil in a medium pot.
Sauté onions until translucent. Add garlic, then potatoes. Stir in tarragon, thyme, and dill. Sauté briefly.
Add enough water to cover the potatoes by about 1 inch. Bring to a boil, stirring occasionally.
Simmer until potatoes are tender.
In a blender, combine ~½ cup milk with some of the soup mixture. Blend until smooth. Repeat in batches until about ⅔ of the vegetables are puréed.
Return purée to the pot with remaining chunky vegetables. Stir in the rest of the milk.
Add parsley, reheat gently (don’t boil after adding milk), adjust seasoning, and serve hot.