In a large stock pot, sauté the onions in the friendly fat for about 8ish minutes with a few pinches of salt to bring out their juices and sweeten.
Add the garlic and cook for a minute.
Add the broth, veggies, and potatoes and bring to a boil.
Reduce to a simmer until the potatoes are cooked through – about 5-10 minutes.
Ladle out about ½ the soup to a large mixing bowl and puree with an immersion blender (or pour it into a blender to puree)
Add the pureed soup back into the pot with the rest of the soup and stir to combine.
Sea salt and pepper to taste.