Peel the potatoes and cut them into 1-inch chunks. Dice the onion into approximately ½-inch pieces, then finely mince the fresh garlic cloves.

Warm the extra-virgin olive oil in a large pot over medium heat until the oil begins to shimmer.

Add the diced onion and cook for approximately 8 minutes, stirring from time to time, until the pieces become tender and translucent. Allowing the onion to soften gradually brings out its natural sweetness and establishes the soup's aromatic foundation.

Stir in the minced garlic and ½ teaspoon of the salt. Cook for about 1 minute while stirring continuously, just until fragrant. Do not allow the garlic to brown, as excessive browning can produce a bitter flavor.

Pour the vegetable broth into the pot and increase the heat to high. Bring the liquid to a boil.

Add the potato chunks, the remaining ½ teaspoon salt, and 1 tablespoon of chopped fresh parsley.

When the soup returns to a gentle simmer, lower the heat to medium-low. Simmer uncovered for 15–20 minutes, or until the potatoes are thoroughly tender and can be pierced easily with a fork.

This cooking period allows the potatoes to soften sufficiently for mashing or blending while absorbing the flavors of the broth and aromatics.

Separate the softened cloves from the roasted garlic head and add them directly to the cooked potato mixture. Stir gently so the roasted garlic is distributed throughout the soup.

For a chunky, rustic consistency, remove approximately 1 cup of the cooked potatoes with a slotted spoon. Roughly mash them in a separate bowl, then return them to the pot and stir them into the soup. This thickens the broth naturally without adding cream.

For a completely smooth consistency, use an immersion blender to carefully purée the entire soup until it reaches the desired texture.

Stir in the freshly ground black pepper, then taste the soup and add additional salt only if needed.

Ladle the soup into serving bowls while hot. If desired, finish each portion with croutons for crunch and grated cheese for additional richness.

Sprinkle chopped fresh parsley over the top immediately before serving for freshness and color.