In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 chopped onion and 3 minced garlic cloves, sautéing for about 5 minutes until translucent.

Add 4 diced starchy potatoes and 4 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until potatoes are tender.

Once the potatoes are tender, stir in 6 cups of fresh spinach and allow to wilt for 2-3 minutes.

Transfer the hot soup to a blender in batches and blend until smooth, then return to the pot.

Reduce heat to low and whisk in 1 cup of heavy cream (or coconut milk), another tablespoon of butter, and season with salt, pepper, and nutmeg.

Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh herbs if desired.