Melt butter in the large saucepan and add the onion and garlic. Leave them gentry fry for 5 minutes. Stir in potato and cook for 1 minute.

Pour the stock and cook it all until the potato is cooked. Pour in the almond milk and cook it for another 5 minutes.

Add the spinach leaves and leave them gently cook until the spinach wilted down.

Pour the soup into a blender or food processor. I recommend leaving the soup a little bit cool down.

Ladle the soup into bowls and swirl in the cream.