Cheesy Spinach Soup

This was not good. Jared and I both gave it a 4. I wanted to make it because it was healthy and it was green for St. Patrick's Day, but it did not turn out well. I served it with homemade cheese rolls, and the rolls were great! The reason I'm posting it, however, is for a few reasons. 1. I didn't use gruyere cheese because it's so expensive and substituted Swiss. That may be why it wasn't good. 2. If any of you want to try and improve it, it could be good. It is healthy, but the flavor was so blase. 3. If you (Melissa) ran across it on Annie's Eats and wanted to try it, don't waste your time. Which is disappointing, because everything else I've tried on Annie's Eats has been fabulous.  
Cheesy Spinach Soup

Yield: 4-6 servings

Ingredients

2 tbsp. unsalted butter
1 medium onion, chopped
2-3 cloves garlic, chopped
1 medium russet potato, peeled and cut into 1-inch pieces
3 cups vegetable broth
Salt and pepper
8 oz. baby spinach leaves, washed and dried
4 oz. gruyere cheese, shredded

• Melt the butter in a Dutch oven or stockpot over medium heat.  Add the onions to the pot and sauté until just tender, about 3-4 minutes.  Stir in the garlic and potato and cook just until fragrant, about 1 minute.  Add the vegetable broth to the pot and bring to a boil.  Season with salt and pepper to taste.  Lower the heat to a simmer, cover, and let cook about 15 minutes or until the potato chunks are fork-tender.
• Stir in the spinach leaves, cover the pot once more and let cook just until the leaves are wilted, about 1-2 minutes.  Use an immersion blender, food processor, or blender to puree the soup to a smooth consistency.  (Be careful, it is hot!)  Stir in the shredded Gruyere until completely melted.  Serve warm.