# What You'll Need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced
05 - 10 ounces fresh spinach, washed and roughly chopped
→ Liquids
06 - 3 cups vegetable stock
07 - ½ cup heavy cream
→ Seasonings
08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg, optional
→ Garnish
11 - Extra cream or yogurt for serving, optional
12 - Freshly ground black pepper
# How To Make It:
01 - In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 3-4 minutes until soft and translucent.
02 - Add the garlic and cook for another minute, stirring frequently.
03 - Stir in the diced potato and cook for 2 minutes.
04 - Add the spinach and sauté until wilted, about 2-3 minutes.
05 - Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 10-12 minutes, or until the potato is tender.
06 - Remove from heat. Using an immersion blender or in batches with a countertop blender, purée the soup until smooth.
07 - Return the soup to the pot if necessary. Stir in the cream, salt, black pepper, and nutmeg. Heat gently for 2-3 minutes without boiling.
08 - Taste and adjust seasoning as needed.
09 - Ladle into bowls and garnish with extra cream or yogurt and freshly ground black pepper, if desired.
