# 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
# Step-by-Step Directions:
01 - Melt butter in a large saucepan over medium heat. Add chopped onion and cook for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and cook for 1 minute, stirring frequently to release aromatics.
03 - Stir in diced potato and cook for 2 minutes to begin softening.
04 - Add spinach and sauté for 2 to 3 minutes until completely wilted and incorporated.
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. Using an immersion blender, purée soup until smooth and velvety. Alternatively, blend in batches using a countertop blender.
07 - Return soup to pot if necessary. Stir in cream, salt, black pepper, and nutmeg. Heat gently for 2 to 3 minutes without boiling.
08 - Taste soup and adjust seasoning with additional salt, pepper, or nutmeg as needed.
09 - Ladle soup into bowls and garnish with extra cream or yogurt and freshly ground black pepper if desired.
