Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent (2-3 mins).
Add Potato & Spinach: Stir in diced potato and cook for 2 minutes. Add spinach and cook until wilted (2-3 mins).
Simmer: Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 mins (or until potatoes are tender).
Blend: Use a blender to puree the soup until smooth (or use an immersion blender).
Finish: Return soup to the pot, stir in cream, salt, pepper, and nutmeg. Simmer for 2 more minutes.
Serve: Garnish with parmesan cheese and a drizzle of cream if desired.
