Start by peeling and chopping your potatoes into 1-inch chunks, and set them aside in a bowl of water to prevent browning.

In a large pot, heat about two tablespoons of olive oil over medium heat until shimmering. Add the diced onion and sauté for approximately 8 minutes.

Once the onion is tender, incorporate the minced garlic along with a pinch of salt into the pot. Cook for another minute.

Pour in about 4 cups of vegetable broth, bringing the mixture to a gentle boil. As it heats up, add the chopped potatoes and adjust with additional salt.

Reduce the heat to low, allowing the soup to simmer for 15-20 minutes. Check for doneness.

Once the potatoes are fully cooked, add in the previously roasted garlic cloves. Mash some of the potatoes directly in the pot.

Taste your soup and season with freshly cracked black pepper and more salt if necessary.

Ladle the hot soup into bowls, garnishing each serving with fresh parsley. Add optional toppings like croutons or grated cheese.