Start by peeling the Russet potatoes and cutting them into 1-inch chunks for even cooking. Dice the onion coarsely and mince the garlic cloves.

In a large pot, heat the olive oil over medium heat. Once shimmery, add the diced onion and stir occasionally for about 8 minutes.

Stir in the minced garlic with a pinch of salt and cook for an additional minute.

Pour in the vegetable broth and add the potato chunks. Increase to high heat and bring to a gentle boil.

Once boiling, reduce heat to medium-low and let the soup simmer uncovered for 15-20 minutes until the potatoes are tender.

Take the roasted garlic cloves (if using) and squeeze them into the pot, stirring to incorporate.

Using a potato masher, mash some of the potatoes for a chunky texture or blend for a smooth consistency.

Taste and season with black pepper and additional salt if needed.

Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm.