Heat the olive oil in a large pot on medium heat. Sauté the onions on low heat for ten minutes or until soft. Add the crushed garlic to the pot and cook for another minute.

Add the vegetable broth to the pot. Turn heat to medium high and bring to a simmer.

Add the potatoes, cover, turn heat to low and cook for 15 minutes or until soft.

Blend soup with immersion blender until creamy. Add water to thin out if necessary.

Stir in chili powder and chopped cilantro. Add salt to taste.

Serve in bowls garnished with chili powder and cilantro. Garnish with extra toppings if desired.