Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft. Add the garlic, herbs, paprika and cook for an extra minute until the onion is coated and smells good.

Stir in the cubed potatoes and broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 15 minutes or until the potatoes are tender. Stir occasionally.

Meanwhile, whisk together the milk and flour in a separate jug or cup.

Once the potatoes are tender, add the flour and milk slurry and soy sauce. Stir until the liquid in the pot comes back up to a simmer and starts to thicken (it takes about 2 minutes).

Taste and adjust the seasoning to your liking (I add 1 teaspoon of salt and freshly ground black pepper, about ⅛ tsp).

Finally, add the spinach to the pot, a handful at a time, and cook stirring for about 2-3 minutes until the spinach is wilted and still bright green.

Serve immediately while it's still hot. Enjoy with crusty bread or croutons and add a drizzle of extra virgin olive oil if you desired.