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Peel and roughly chop the onion. Warm the olive oil in a deep saucepan, add the onion and stir occasionally while it softens and turns translucent. You don’t need it to colour.
Roughly chop the potatoes (you can peel them if you wish). Let them cook with the onions for 5 minutes, then pour in the vegetable stock. Bring to the boil, then lower the heat so the cooking continues at a simmer. You can introduce a couple of bay leaves if you wish. Season with a generous grinding of salt, then simmer for 20 minutes.
When the potatoes are soft enough to crush with a spoon, trim the broccoli and break into small heads, cutting the stalks into thick coins. Stir into the soup and continue cooking for 10 minutes.
Transfer the soup to a blender, taking care not to overfill it (I never more than half fill a blender jug), then process to a thick soup.
Pour back into the saucepan and stir in 2 heaped tsp of dark miso, cook for 1 minute or so and then taste. Add more miso if you wish.