Peel and dice the onion and potatoes. Crush the garlic, peel the cloves, and slice them thinly.
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent.
Add the sliced garlic and cook for about one minute while stirring.
Add the diced potatoes and vegetable stock to the pot. Bring the soup to a boil.
Reduce heat and let the soup simmer for 15 to 20 minutes until the potatoes are soft.
While the soup cooks, toast the pine nuts in a dry pan over medium heat until lightly golden. Set aside.
Once the potatoes are tender, blend the soup using an immersion blender until smooth and creamy.
Season with salt and pepper to taste.
Serve hot and garnish with sour cream, pine nuts, diced red bell pepper, fried onions, thyme, and a drizzle of olive oil.
