In a large pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add one diced small onion and sauté for about 8 minutes, stirring occasionally, until the onion is translucent and softened.

Mince 4 fresh garlic cloves and add them to the pot along with ½ teaspoon of salt. Stir the mixture and let it cook for an additional minute.

Carefully pour in 4 cups of vegetable broth and increase the heat to high. Bring the mixture to a rolling boil.

Add 4 large chopped potatoes, 1 tablespoon of fresh parsley, freshly ground pepper, and the remaining salt. Stir together, then bring to a boil. Reduce heat to low, cover, and let simmer for about 20 minutes, or until the potatoes are tender.

Add a large head of roasted garlic, squeezing the roasted cloves into the pot. Stir well.

Remove about 1 cup of the cooked potato chunks and mash them. Alternatively, use an immersion blender to blend the soup for a creamier texture. Return mashed potatoes to the pot.

Ladle the soup into bowls and serve hot, garnished with crispy bread rolls or shredded vegan cheese.