Peel and chop potatoes into 1-inch chunks. Dice onion into 1/2-inch pieces and mince roasted garlic cloves.

In a pot, warm olive oil over medium heat. Sauté onion for about 8 minutes until translucent. Add minced garlic and cook for another minute.

Pour in vegetable broth and add potato chunks. Season with salt and bring to a boil. Lower heat and simmer for 15-20 minutes until potatoes are fork-tender.

Add roasted garlic and stir to combine.

Blend the soup with an immersion blender for a creamy texture or mash potatoes for a chunkier style.

Taste and adjust seasoning with salt and pepper if necessary.

Ladle soup into bowls and garnish with fresh parsley.