Start by peeling the starchy potatoes, then cut them into 1-inch chunks to ensure even cooking.

In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and sauté for approximately 8 minutes until soft and translucent.

Once the onions are softened, add the minced garlic and a pinch of salt. Cook for an additional minute, stirring constantly.

Pour in enough vegetable broth to cover the mixture, around 4 cups, and bring to a boil over high heat. Add potato chunks.

Reduce heat to low and simmer uncovered for 15-20 minutes until potatoes are tender.

If you have roasted garlic, squeeze the cloves into the soup and stir gently.

Decide how chunky or smooth you want your soup. Use a potato masher for a chunkier texture or blend for a creamy finish.

Taste the soup and adjust with extra salt and pepper.

Ladle the warm soup into bowls and garnish with parsley, Parmesan cheese, or croutons.