In a large pot, pour in olive oil and warm it over medium heat. When shimmering, add the onion for sautéing.

Dice the onion and add it to the pot. Stir and cook until softened and translucent, about 8 minutes.

Mince fresh garlic and mix it into the softened onion along with half the salt. Cook for an additional minute to release the garlic essence.

Pour the vegetable broth into the pot and stir gently. Bring the mixture to a gentle boil.

Add the chopped potato, remaining salt, parsley, and pepper, ensuring boiling resumes before reducing to a simmer.

Let the soup simmer for about 15 minutes until the potatoes are tender.

Stir in the roasted garlic cloves, smashing or leaving whole as per taste.

For desired thickness, mash a portion of potato with a fork and return it to the pot or use an immersion blender.

Ladle the warm soup into bowls, optionally topping with croutons, cheese, or more parsley.