Start by heating olive oil in a large pot over medium heat. Add the chopped onions and minced garlic, cooking until they turn translucent and fragrant—about 3-4 minutes.

Next, toss in the diced potatoes and broccoli florets. Stir them together for a few minutes until the veggies start to soften and brighten in color.

Add enough vegetable broth to cover the vegetables, around 4 cups. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 15-20 minutes, until all vegetables are tender.

Carefully blend the soup until smooth using an immersion blender directly in the pot. If using a regular blender, blend in small batches and allow it to cool slightly to avoid splatter.

Stir in 1 cup of heavy cream, and season with salt and pepper to taste. Let everything heat through for another couple of minutes.

Ladle the soup into bowls, garnished with extra broccoli florets or crispy croutons for a delightful crunch.