01 - Heat olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3 minutes.
02 - Add the diced potato and broccoli florets to the saucepan, stirring to coat evenly with oil. Cook for an additional 2 minutes.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for 15–18 minutes until all vegetables are fork-tender.
04 - Remove the saucepan from heat. Using an immersion blender, purée the soup until completely smooth. Alternatively, work in batches using a countertop blender.
05 - Stir in the cream and nutmeg if using. Heat gently over low heat but do not bring to a boil. Season with salt and pepper to taste.
06 - Ladle the soup into bowls and garnish with reserved broccoli florets or a delicate swirl of cream.