Peel your Potatoes if desired, and chop into 1/2″ pieces. Finely dice your Onion, and chop the Broccoli into bite-sized pieces as well.
Add the Onion, Italian Seasoning, and Garlic Powder to a large pot with a splash of water, over medium heat. Cook for 3-5 minutes, or until the Onion is translucent.
Add in all remaining ingredients, except for the Broccoli, and bring to a boil. Reduce the heat to a simmer, then cook for 6-8 minutes, until the potatoes are fork-tender.
Keep the heat on low, and transfer half of the soup mixture into a blender and process until smooth and creamy. Return to the pan, and stir until well-incorporated. (Alternatively, you can also use an immersion blender for this step!) Add any Salt to taste, if necessary (I used around 1/2 tsp).
Add the chopped Broccoli to the pot, and stir well. Once the Broccoli has warmed up with the soup, serve and enjoy.
*I would suggest Russet or Gold Potatoes for this recipe.