In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3-4 minutes until softened.

Stir in the minced garlic and cook for an additional minute until fragrant.

Toss in the chopped broccoli and diced potatoes, stirring to coat them well with the onion and garlic mixture.

Add the vegetable broth to the pot, bring it to a boil, and then lower the heat to let it simmer.

Cover and cook for about 15 minutes, or until the potatoes and broccoli are tender.

Using an immersion blender, carefully blend the soup until you reach your desired consistency, whether smooth or slightly chunky.

Stir in the heavy cream (or alternative) and season with salt and pepper to taste. Heat the soup for a couple of minutes to warm it through.

Ladle the soup into bowls and add your favorite toppings like shredded cheese or croutons. Enjoy!