Brown the garlic and onion in butter in a pot until translucent, add it to a blender with spinach and chicken broth  (I now know how quick and simple pressure cooker broth is so I can make some mineral-rich broth more quickly in a pinch.  If you just don't think you will make it or want some on hand for when you're really crunched for time, try this bone broth — it's 100% grass-fed with a bunch of gelatin, organic ingredients, and it's shelf stable!  I love keeping their beef and chicken broth on-hand for quick recipes because they make it just like I do here, and without the nasty msg-like ingredients, additives, or preservatives that store-bought has.) and blend well. Or, if you have a hand blender (which you should!), you can just leave it all in the pot and blend it with that like I did in the picture below.

Add cream and blend more.  You can eat it like that if you're avoiding grains, or if you’d like to thicken it, heat the butter until melted, add the flour, stir well and then blend it into the soup.  Put it all back into the same pot to save on dishes, and cook on low for a few minutes to heat and thicken.  Add more salt and pepper to taste and serve with Parmesan on top.  Isn't that easy?  Makes about 4-5 cups.