In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Add the crushed garlic and red pepper flakes, stirring for 1 minute until fragrant.

Add the peeled and chopped potatoes and vegetable stock, stirring to combine. Bring the mixture to a gentle boil.

Cover the pot and reduce heat to low, letting it simmer for about 20 minutes until the potatoes are tender.

Stir in the baby spinach, allowing it to wilt for 2-4 minutes.

Using an immersion blender, blend the soup in the pot until smooth and creamy.

Stir in the coconut cream, salt, and ground black pepper. Adjust seasoning as necessary.

Ladle the soup into bowls, garnishing with reserved coconut cream and chopped chives.