Melt the butter in a medium pot. Add minced garlic and saute for 30 seconds.
Add chopped spinach to the pot and saute until wilted. Pour in 4 cups of chicken broth and simmer for 5 minutes.
In the meantime, fry bacon in another pan or bake in the oven until crispy then chop into small pieces. You can use store-bought crispy bacon bits, too.
Turn off the heat, insert the immersion blender and puree the soup.
Return the pot back to the stove. Add heavy cream and Parmesan and heat through. Season with ground nutmeg, salt and pepper.
Pour the soup to the plates and garnish with chopped bacon and Parmesan (optional). Enjoy!