In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 chopped onion and sauté until translucent, about 8 minutes.

Stir in 4 minced garlic cloves and ½ teaspoon of salt. Cook for an additional minute.

Pour in 4 cups of vegetable broth and bring to a rolling boil over high heat.

Add 4 peeled and diced russet potatoes, a handful of fresh parsley, a few cracks of freshly ground pepper, and the remaining salt. Stir to combine.

Reduce heat to low, cover pot, and let simmer for about 15 minutes, until potatoes are fork-tender.

Gently incorporate the roasted garlic cloves into the pot.

For a thicker consistency, mash some of the potatoes in a bowl and return them to the pot, or use an immersion blender.

Ladle the hot soup into bowls and garnish with extra parsley or toppings of choice. Serve immediately.