Prepare the Garlic Bread

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Make the Garlic Butter: In a small bowl, mix the melted butter, minced garlic, and fresh parsley (if using).
3. Toast the Bread: Place the sliced French bread or baguette on a baking sheet. Brush each slice with the garlic butter mixture.
4. Bake: Bake for 10-12 minutes, or until the bread is golden brown and crispy. Remove from the oven and set aside.

Make the Soup

1. Cook the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes, until fragrant and softened.
2. Add the Potato: Stir in the diced potato and cook for another 2-3 minutes, allowing the potatoes to absorb some of the flavors.
3. Add the Broth and Simmer: Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Blend the Soup: Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender and blend in batches, then return it to the pot.
5. Add the Cream and Cheese: Stir in the heavy cream, mozzarella cheese, and Parmesan cheese. Continue to cook over low heat, stirring until the cheese is melted and the soup is creamy and smooth. Season with salt and pepper to taste.

Assemble the Soup

1. Serve: Ladle the creamy soup into bowls and top with a few slices of crispy garlic bread.
2. Garnish: If desired, sprinkle with fresh herbs like thyme or rosemary for an extra touch of flavor.