1. Clean and dry the potatoes, do not remove the skins. Cut in half and set aside. Peel the carrot and knob celery and cut into small dice. Peel the onion and garlic and chop finely. Set aside.

2. Heat up a large dutch oven or pot with some olive oil. Add the halved potatoes and fry for about 5-6 Minutes. You want the cut sides of the potatoes to brown nicely. Add the diced carrot and knob celery and fry with the potatoes for about 2-3 minutes until slightly softened. Add the chopped onion and garlic, stir often, and continue frying/cooking for another 2 minutes or so. When the onion is soft and fragrant add the vegetable broth, rosemary, and season with some salt and pepper. Bring to a boil, then reduce the heat and let cook covered for about 15 minutes until the veggies are tender – stir from time to time.

3. Use a potato masher or immersion blender and mash a few of the potatoes to create a more creamy soup. Add the heavy cream and grated parmesan, stir in and let the soup simmer for another 10 minutes. Add the baby spinach leaves and let wilt for a minute in the hot soup. Serve in bowls, drizzle with some lemon juice and sprinkle with some more grated parmesan (optional).