In a large pot over medium heat, warm 2 tablespoons of olive oil. Add the chopped small onion and sauté for about 8 minutes until soft and translucent. Mix in 4 minced garlic cloves and cook for an additional minute until fragrant.

Pour in 4 cups of vegetable broth and bring to a rolling boil. Add the potato chunks, followed by the chopped parsley, freshly ground pepper, and remaining salt. Stir and return to a boil.

Reduce the heat to a gentle simmer and cover the pot. Cook for about 15 minutes, or until the potatoes are fork-tender.

Add the roasted garlic cloves to the simmering soup, smashing them or leaving whole to infuse their flavor.

Remove one cup of the soup mixture, mash the potatoes, then stir back into the pot. Alternatively, blend a portion directly for a smoother consistency.

Ladle the soup into bowls and top with fresh parsley or croutons. Optionally, drizzle with olive oil or sprinkle nutritional yeast.