Finely chop the onion, crush the garlic, and peel the potatoes then chop them into 1 inch chunks.
In a deep saucepan, saute the onions with 2 tablespoons of olive oil or any cooking oil you use in your kitchen. Saute them for 3 minutes on medium-high heat.
Go in with the crushed garlic. Saute for 2 more minutes or just enough for the garlic to release its fragrance.
Add the potatoes and 3 cups of your broth. At this point you can add any type of seasoning you really like, I just usually go with dried herbs like oregano, italian dried herbs but this time I just did a pinch of salt and ground black pepper. Cook for 15 minutes or until the potatoes are fork tender.
Once they are cooked, you can add half a cup of mayonnaise. If you don't like mayonnaise as much as I do you can do with just 2 tablespoons.
Using a stick blender you can blend it into a creamy smooth soup, if the consistency of the soup is giving mashed potatoes vibes and you don't like that then gradually add a cup of water or broth while giving it a stir until it reaches your desired consistency. Then let it simmer on medium heat for 5 more minutes. Your cream of mayonnaise soup is ready to be served.
