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Heat olive oil a large pot over medium-high heat.
Add onion, carrots, and celery along with a couple large pinches of salt and pepper.
Cook for 8 minutes, stirring occasionally.
Add garlic, oregano, thyme, and sage. Cook for another minute, stirring frequently.
Add potatoes, veggie broth, and coconut milk along with a couple pinches of salt and pepper.
Bring to a simmer over medium-high heat.
Reduce heat to low and gently simmer, covered, for about 10-12 minutes, or until the potatoes are cooked through and fork-tender, stirring occasionally.
Blend half the soup if desired.
Stir in fresh kale and white wine vinegar. Season to taste with salt and pepper and enjoy!