Vegan & Gluten-Free Green Potato Soup

I absolutely love making soups.  They're generally easy, generally quick, and almost always delicious!  The only problem with soups, really, is that they're such an autumnal food, especially the potato-based varieties.  I was determined to create a scrummy summer potato soup, though, so this is my easy-peasy recipe for the world's best Green Potato Soup:

Fill a stock pot about a third of the way with diced potatoes. Continue to add a large yellow onion, 2 leeks, a whole head of broccoli, and 6 garlic cloves, all diced.  Fill the stockpot the rest of the way with water, and bring to a boil.

While the soup is boiling, add two vegetable stock cubes, a tablespoon of cumin, a tablespoon of smoked paprika, and salt and pepper to taste.

Once everything is boiled to a tender state, take off the heat and blend until smooth.  Then put the pot back on the stove and stir in about 2 cups of frozen spinach and re-heat.  After serving, garnish with fresh thyme, chives, green onions, and vegan bacon bits.  Lovely, summery, and fresh!