# What You 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 swirl, optional
12 - Freshly ground black pepper
# Steps:
01 - In a large saucepan, melt butter over medium heat. Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent browning.
03 - Stir in diced potato and cook for 2 minutes, allowing flavors to meld.
04 - Add spinach and sauté until wilted, approximately 2 to 3 minutes, stirring occasionally.
05 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 10 to 12 minutes until potato is tender.
06 - Remove from heat and use an immersion blender to purée until smooth, or work in batches with a countertop blender for consistent texture.
07 - Return soup to pot if needed. Stir in cream, salt, black pepper, and nutmeg. Heat gently for 2 to 3 minutes without boiling.
08 - Taste and adjust seasonings to preference, adding more salt, pepper, or nutmeg as desired.
09 - Ladle into bowls and garnish with cream or yogurt swirl and freshly ground black pepper if desired.
