Pierce potatoes with a fork and Bake potatoes on a foil lined baking sheet at 450°F for 50 minutes, turning every 20 minutes to cook through.

In skillet, heat olive oil, add chopped onion, cook til caramelized, add chopped spinach and minced garlic. Sauté until lightly browned. Remove from stove.

Put a slash or two of olive oil into the pot that you will be cooking the soup in. Add in onion, garlic, spinach mixture, and peeled and chopped potatoes.

Add in 1/2 of your dairy free milk.

Mash potatoes a little with a potato masher or to your liking (I usually like our soup a little chunky).

Add in 1/2 of your chicken broth. You don't want to add in too much, but not too little either.

Check your consistency, and add the remaining dairy free milk and chicken broth to you liking.

Add in garlic salt and pepper to taste.

*Optional* Sometimes I like to add in some chopped ham or chicken (already cooked) to give the soup a little more heartyness.