Peel and chop the potatoes into 1-inch chunks. Dice the onion into ½-inch pieces. Roast the garlic at 400°F (200°C) for 45 minutes until soft.

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

Stir in minced garlic and a pinch of salt. Cook on low heat for about 1 minute.

Pour in vegetable broth and add prepared potato chunks. Bring to a gentle boil, then lower heat and simmer uncovered for 15-20 minutes until potatoes are tender.

Add roasted garlic cloves, squeezing them from their skins into the pot. Stir to combine.

For a chunky texture, remove 1 cup of cooked potatoes, mash them and return. For a smooth texture, blend using an immersion blender.

Taste and adjust seasoning with salt and pepper. Serve in bowls garnished with fresh parsley.