6 tablespoons crème fraîche

1 tablespoon water

3 large shallots (about 6 ounces), diced

1 small russet potato (about 6 ounces), peeled and cut into 1-inch pieces

4 large cloves garlic, coarsely chopped

3 tablespoons unsalted butter

1/2 teaspoon kosher salt, divided, plus more as needed

1 (32-ounce) carton low-sodium chicken or vegetable broth (4 cups)

1 pound baby spinach (about 10 packed cups)

1 cup half-and-half

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In a small bowl, combine crème fraîche and water; stir to blend and set aside.
Dice shallots, peel and cut potato, and coarsely chop garlic.
In a large pot over medium-high heat, melt butter. Add shallots and 1/4 teaspoon salt; cook for about 4 minutes until softened and lightly browned.
Add garlic and cook for 1 minute until fragrant. Add potato and broth, bring to a boil over high heat.
Stir in spinach and remaining 1/4 teaspoon salt. Reduce heat to medium-low, cover, and simmer for 12 minutes until potato is tender.
Remove from heat. Blend the soup until smooth using a stand or immersion blender.
Return soup to pot, stir in half-and-half, and heat over medium-low until hot. Adjust salt to taste.
Ladle into bowls and drizzle with crème fraîche mixture before serving.

For extra flavor, add fresh herbs like thyme, rosemary, or basil during simmering.
Make it vegan by using plant-based butter, coconut cream, and almond milk.
Add shredded chicken or tofu for a protein boost.
Spice it up with red pepper flakes or chopped chili pepper.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.