Garlic Chocolate Onion Potato Soup

1.In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic cloves. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.

2.Add the vegetable broth, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.

3.While the soup is simmering, preheat the oven to 400°F (200°C). In a separate bowl, toss the diced potatoes with olive oil, garlic powder, salt, and black pepper. Spread the potatoes onto a baking sheet and roast for 25-30 minutes, or until golden brown and crispy.

4.Once the potatoes are done, remove them from the oven and set aside.

5.Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.

6.Return the blended soup to the pot and heat over low heat until warmed through.

7.To serve, ladle the soup into bowls and top with roasted potatoes, chopped onion, fresh parsley, and grated dark chocolate.