Heat a large pot over medium heat. Pour in olive oil and add chopped onion. Sauté for about 5 minutes until onions are translucent and slightly golden.

Stir in crushed garlic and red pepper flakes, cooking for 1 more minute without burning the garlic.

Add peeled and chopped potatoes and vegetable stock. Bring to a boil, then reduce to low and simmer for about 20 minutes until potatoes are tender.

Stir in roughly chopped baby spinach and cook for an additional 2 to 4 minutes until wilted.

Remove from heat and blend the soup in the pot using an immersion blender until smooth and creamy.

Return blended soup to the pot, stir in coconut cream, salt, and black pepper, and heat through for another 2 minutes.

Ladle soup into bowls and garnish with a swirl of coconut cream, a sprinkle of black pepper, and fresh chives if available.