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Heat the butter in a large pot over medium-high heat. Add the onion and cook for 3 minutes, or until it is translucent and soft. Add the garlic and cook for 1 minute more.
Add the asparagus, potatoes, and stock to the pot and bring it to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 15 minutes, or until the potatoes are soft.
Add the spinach (if using) to the pot then blend the soup either with an immersion blender or carefully in small batches in a blender. Season to taste with salt and pepper. If using, stir in the lemon juice.