In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onions and sauté until translucent—about 5 minutes. Add the minced garlic and sauté for an additional minute until fragrant.

Pour in the vegetable broth and add the diced potatoes. Bring to a boil, then lower the heat and let it simmer for about 15-20 minutes or until the potatoes are tender.

Use an immersion blender to blend the soup until it reaches your desired creaminess. If you don't have an immersion blender, you can carefully transfer the soup to a regular blender in batches.

Stir in the heavy cream, salt, and pepper. Let it simmer for an additional 5 minutes to enhance the flavors.

Ladle the soup into bowls and top with shredded cheese, green onions, and any additional toppings of your choice. Enjoy your masterpiece!