2 tbsp. unsalted butter
1 medium onion, chopped
2-3 cloves garlic, chopped
1 medium russet potato, peeled and cut into 1-inch pieces
3 cups vegetable broth
Salt and pepper
8 oz. baby spinach leaves, washed and dried
4 oz. gruyere cheese, shredded
Melt the butter in a Dutch oven or stockpot over medium heat. Add the onions to the pot and sauté until just tender, about 3-4 minutes. Stir in the garlic and potato and cook just until fragrant, about 1 minute. Add the vegetable broth to the pot and bring to a boil. Season with salt and pepper to taste. Lower the heat to a simmer, cover, and let cook about 15 minutes or until the potato chunks are fork-tender.
Stir in the spinach leaves, cover the pot once more and let cook just until the leaves are wilted, about 1-2 minutes. Use an immersion blender, food processor, or blender to puree the soup to a smooth consistency. (Be careful, it is hot!) Stir in the shredded Gruyere until completely melted. Serve warm.