In a large pot, drizzle extra virgin olive oil and heat over medium heat. Add the diced small onion and sauté for about 8 minutes until it becomes translucent and fragrant.

Once the onion is softened, introduce the minced fresh garlic to the pot, adding 1/2 teaspoon of salt. Continue to cook for an additional minute.

Pour in 4 cups of vegetable broth, stirring well to combine. Increase the heat and bring the mixture to a rolling boil.

Once boiling, carefully add the chopped large potatoes, freshly ground pepper, and the remaining 1 teaspoon of salt.

Reduce the heat to medium-low and let the mixture simmer for about 15-20 minutes until the potatoes are fork-tender.

Stir in the head of roasted garlic cloves, either left whole or gently smashed to release their sweetness. Allow the soup to simmer for an additional 5 minutes.

To achieve a thicker, creamy texture, mash about 1 cup of the cooked potatoes against the side of the pot with a fork and mix it back into the soup.

Ladle the comforting Roasted Garlic Potato Soup into bowls and top with croutons, a sprinkle of cheese, or additional fresh parsley if desired.