5 Yukon Gold potatoes, peeled and roughly chopped
2 lbs. spinach, washed and stemmed
2 yellow onions, roughly chopped
3 garlic cloves
1 cup light cream
¼ cup Romano cheese
2 tablespoons butter
Salt and pepper
Pinch of nutmeg
Water

Melt butter in a large soup pot. Add onions and garlic and brown for about 10 minutes. Add potatoes, nutmeg, and enough water to just barely cover the potatoes. Simmer until potatoes are soft, about 20 minutes. Remove from heat. Add spinach and let sit for 8 to 10 minutes until spinach wilts. Puree in a regular blender or immersion blender. Add cream, cheese, and season with salt and pepper.