In a large pot, heat a drizzle of olive oil over medium heat. Add diced onion and sauté for about 8 minutes until translucent. Stir in minced garlic and salt, cooking for another minute until fragrant.

Pour in vegetable broth and bring to a rolling boil. Add potato chunks, chopped parsley, remaining salt, and ground pepper to taste.

Reduce heat to low and let the soup simmer for 15 to 20 minutes until potatoes are tender.

Add roasted garlic to the pot and stir, letting it meld with other ingredients for an additional 5 minutes.

Mash about a cup of cooked potato chunks with a fork or potato masher, then stir back into the pot to create a creamy texture.

Ladle the hot soup into bowls, garnish with croutons, parsley, or pepper, and enjoy.