Prep Veggies: Wash and chop the broccoli, dice the potatoes, finely chop the onion, and mince the garlic.

Sauté Aromatics: Heat olive oil in a pot over medium heat, sauté onion until translucent, then add minced garlic.

Cook Vegetables: Add diced potatoes and broccoli to the pot with enough vegetable broth to cover, bring to a gentle boil.

Simmer: Reduce heat and let simmer for 15-20 minutes until vegetables are fork-tender.

Blend: Transfer soup to a blender or use an immersion blender until creamy, leaving some chunks if desired.

Final Touches: Return to low heat, stir in cream or milk, and season with salt and pepper to taste.