1. Sauté the vegetables:
In a large pot, heat the olive oil or butter over medium heat.Add the onion and garlic, sautéing for about 5 minutes untilsoftened and fragrant.

2. Cook the potato:
Add the diced potato to the pot and cook for another 3–5 minutes,stirring occasionally.

3. Add spinach and broth:
Add the spinach to the pot, followed by the broth. Stir tocombine, and bring the soup to a simmer. Let it cook for about 10–15 minutes,or until the potato is tender and the spinach is fully wilted.

4. Blend the soup:
Use an immersion blender to blend the soup until smooth and creamy.Alternatively, carefully transfer the soup in batches to a blender and blenduntil smooth.

5. Finish with cream (optional):
Once blended, stir in the milk or cream for a creamier texture.Season with nutmeg, salt, and pepper to taste. Let thesoup simmer for another 2–3 minutes.

6. Serve:
Ladle the soup into bowls and garnish with fresh parsley if desired.Serve with crusty bread or a light salad.

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