Peel and chop potatoes; dice carrots and mushrooms and place everything in a large pot. Add enough water to cover the veggies and bring to a boil. Cook until veggies have become tender; approximately 10 minutes.

Add 2-3 cups of the potatoes, carrots, and mushrooms to a blender; blend until smooth, adding cooking liquid as needed. Set aside.

Slice green onions and mince garlic. Heat a large saucepan over medium and add butter. Once butter is melted, add onions, garlic, salt, pepper, and onion powder; mix to combine. Continue to cook over medium heat, until onions have softened.

Add flour and stir continuously until thick and bubbly. Then add the milk and broth very slowly until it forms a thick white sauce.

Pour pureed vegetables into the white sauce, then add the rest of the cooked veggies. Grate the cheese; add to the soup and stir to combine.

For the salad, add the spinach to a large bowl. Peel and slice the carrots; cut the tomatoes in half. Add to the bowl and toss with your favorite dressing, if desired.

Serve soup topped with additional cheese, if desired, and salad on the side.