2 teaspoons olive oil
1 onion, diced
3 cloves garlic, minced
1 potato, peeled and diced
1 pound white button mushrooms, cleaned, stems trimmed and quartered
1 pound frozen spinach
4 cups vegetable broth
1/2 cup heavy cream
Salt and pepper, to taste
Heat the olive oil in a heavy-bottomed Dutch oven. Add the onion and season with salt. Cook, stirring occasionally, until slightly browned, about 10 to 12 minutes.
Add the garlic and cook until just fragrant, 1 minute, and add the potatoes, mushrooms, spinach and vegetable broth.
Bring to a simmer, and reduce the heat and cook, stirring occasionally, for about 20 minutes or until the potatoes are very tender.
Use an immersion blender to blend the soup.
Season to taste with salt and pepper, and add the cream while blending to emulsify it into the soup.