Heat the olive oil in a large pot over medium heat.

Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.

Add the diced potatoes to the pot and stir to combine with the onion and garlic.

Pour in the vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.

Add the fresh spinach leaves to the pot and stir until they wilt into the soup.

Season the soup with dried thyme, salt, and pepper to taste. Adjust the seasoning according to your preferences.

Remove the pot from the heat and let the soup cool slightly.

Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. Be careful when blending hot liquids.

Return the pot to the heat and cook the soup for an additional 5 minutes, allowing the flavors to meld together.

Serve the Vegan Spinach and Potato Soup hot, garnished with additional fresh spinach leaves if desired.