4 teaspoons olive oil
1 medium large potato, peeled and cubed
1/2 medium sweet onion, finely chopped
1 stalk celery, finely chopped
2 cloves garlic, minced
3 or 4 cups of vegetable broth, (It depends of how thicker you want the soup texture)
1 (6-ounce) bag baby spinach, divided
Freshly ground black pepper, to taste
Kosher salt, to taste
Fat-free heavy cream, optional
Crispy parmesan, optional
In a large saucepan heat the oil. Sauté the potato, onion, celery, and garlic for 5 minutes. Add the vegetable broth and bring to a boil, cover, and simmer on low for 10 minutes. Stir in half the spinach, cover it and simmer for 10 more minutes.
Let it cool slightly, then transfer the soup and everything in it to a blender. You can divide it in two batches if necessary to keep the hot soup from over-flowing the blender as you blend. (we do not want a hot green mess, lol) Add the remaining fresh spinach to the blender and blend all together until smooth. Right after bring everything back to the large saucepan or pot and boil one more time for not less than 3 to 5 minutes. Last but not less important, taste your soup for seasoning and serve.
I do truly recommend to add a dollop of fat-free heavy cream or sour cream for tangy creaminess and some crispy parmesan right before serving. In my opinion it not only looks amazing as presentation but it also adds a more crunchier and creamier feeling in your palate.
Caution when blending hot ingredients, because steam expands quickly in a blender and can cause ingredients to splatter everywhere. To prevent this, fill the blender a little less than half, vent the top, and cover with a folded kitchen towel while blending.