• 3 tbsp butter
• 4 whole garlic cloves, minced
• 1 large Spanish onion, peeled & diced
• 3 ribs of celery, diced
• 5 large (Yukon Gold) potatoes, peeled & chopped
• 6-8 cups vegetable or chicken stock
• 1 cup white wine
• few pinches of ground nutmeg
• 2 lbs fresh spinach leaves
• 1 cup light cream
• 6 dashes Worcestershire sauce
• kosher salt to taste
• freshly ground black pepper to taste

Garnish (optional)

• feta cheese, sliced
• toasted pine nuts

1. Melt butter in a stockpot over medium-high heat. Add garlic, onion and celery. Saute for 5 minutes
2. Add the potatoes, stock, wine and nutmeg. Bring to a boil. Reduce heat to medium and simmer until the potatoes are soft and tender, 12-30 minutes depending on size of potatoes
3. Add spinach until it wilts into the soup, add cream and remove from heat. Puree the soup in the pot using a hand blender or by working in batches with a regular blender until smooth
4. Stir in Worcestershire sauce, salt, and pepper. Garnish each serving with a slice of feta cheese and a few toasted pine nuts