Melt 2 tablespoons of butter over medium heat in a large pot. Add 1 chopped onion and 2 minced garlic cloves, sauté for about 5 minutes until translucent.

Add 4 diced potatoes and 4 cups of vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for 15-20 minutes.

Once the potatoes are tender, stir in 4 cups of fresh spinach and cook for an additional 2-3 minutes until wilted.

Blend the soup until smooth, then return to the pot.

Reduce heat to low, whisk in 1 cup of heavy cream, and season with salt, pepper, and nutmeg to taste.

Ladle soup into bowls and garnish with Parmesan cheese or nutritional yeast.