Clean and cut the fresh broccoli; in a large pan, fry in olive oil, until golden brown, one medium sliced ​​onion and two finely chopped garlic cloves. Cut the potatoes into cubes and add them to the sauce together with the broccoli, mixing well. Cover with water and bring to a boil. Reduce the heat and cook until the vegetables are tender. Once cooked, blend the vegetables with an immersion blender until smooth velvety cream. Season with salt and pepper according to your taste.