# 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 - 1/2 cup heavy cream
→ Seasonings
08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg, optional
→ Garnish
11 - Extra cream or yogurt swirl, optional
12 - Freshly ground black pepper
# Directions:
01 - In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add the minced garlic and cook for 1 minute, stirring frequently to prevent browning.
03 - Stir in the diced potato and cook for 2 minutes, allowing the flavors to combine.
04 - Add the spinach and sauté until fully wilted, approximately 2 to 3 minutes.
05 - Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 10 to 12 minutes until the potato is tender.
06 - Remove from heat. Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer in batches to a countertop blender.
07 - Return the soup to the pot if necessary. Stir in the cream, salt, black pepper, and nutmeg. Heat gently for 2 to 3 minutes without boiling.
08 - Taste the soup and adjust salt, pepper, and nutmeg as needed for optimal flavor balance.
09 - Ladle into serving bowls and garnish with a cream swirl or yogurt dollop and freshly ground black pepper if desired.
