This creamy spinach potato soup is a warm hug in a bowl! It’s made with fresh spinach, tender potatoes, and a touch of spices for extra flavor. Perfect for chilly days!
I love how easy it is to whip up this soup—it’s just a matter of boiling, blending, and enjoying! Plus, it’s a great way to sneak in some veggies. Yum!
Key Ingredients & Substitutions
Spinach: Fresh spinach is amazing for this soup, but if you can’t find any, frozen chopped spinach works too! Just thaw and drain well before adding.
Potatoes: I recommend using Yukon Gold or Russet potatoes for their creamy texture. If you prefer a lower-carb option, cauliflower can be a great substitute.
Onion: Sweet onions like Vidalia can add more flavor. If you’re in a hurry, shallots also work nicely. For a milder taste, you can use leeks.
Broth: Vegetable broth keeps it vegetarian, but you can use chicken broth for more depth of flavor. Homemade broth is best if you have it on hand!
Cream or Milk: Heavy cream makes the soup rich and dreamy, but plain yogurt or coconut milk can be lighter alternatives. You can even skip it entirely for a lower-calorie version.
How Can I Achieve the Perfect Creamy Texture?
Blending the soup is the key step for a creamy texture. Here’s how to do it right:
- Use an immersion blender directly in the pot for a quick and easy process. If you don’t have one, carefully transfer batches to a countertop blender.
- Blend until smooth, but you can leave some potato chunks for texture if you prefer a heartier soup.
- When reheating, keep it on low heat to prevent separating if you’ve used cream—never let it boil after adding dairy.
Enjoy the warmth and comfort this soup brings, and feel free to customize it to your taste!
Delicious Spinach Potato Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 5 cups fresh spinach leaves, washed and roughly chopped
- 1/2 cup heavy cream or milk (optional for creaminess)
- Salt and black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- Freshly ground black pepper for garnish
How Much Time Will You Need?
This comforting and tasty spinach potato soup takes about 10 minutes to prep and around 25 minutes to cook, so you’ll be enjoying it in about 35 minutes total. Perfect for a quick meal on a busy day!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating olive oil or butter in a large pot over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes soft and fragrant. This will fill your kitchen with a delicious aroma!
2. Cook the Potatoes:
Next, add the diced potatoes into the pot and stir to mix them with the onion and garlic. This helps to build flavor right from the start.
3. Simmer the Broth:
Now, pour in the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer. Cook until the potatoes are tender, which should take about 15-20 minutes. This is where the magic happens!
4. Add the Spinach:
Once the potatoes are soft, toss in the washed and chopped spinach. Stir it in and let it cook for about 3-5 minutes, just until the spinach wilts down and brightens the soup.
5. Blend It Up:
Using an immersion blender, blend the soup until it reaches your desired smoothness. If you don’t have an immersion blender, carefully transfer half of the soup to a countertop blender and blend until smooth before returning it to the pot.
6. Creamy Finish:
If you’re in the mood for something creamy, stir in the heavy cream or milk at this point. Season your soup with salt, black pepper, and if you like, a sprinkle of nutmeg for that lovely warmth.
7. Heat and Serve:
Gently heat the soup through for a couple of minutes without letting it boil. Then ladle the soup into bowls. It’s ready to be devoured!
8. Garnish and Enjoy:
For a finishing touch, garnish your soup with some freshly ground black pepper before serving. Enjoy the warmth and comfort of this delightful bowl of spinach potato soup!
This soup not only tastes great but is also full of nutrients, making it a perfect choice for a wholesome meal. Enjoy every spoonful!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can definitely use frozen spinach! Just make sure to thaw it beforehand and squeeze out any excess moisture before adding it to the soup. This will help maintain the right texture.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half, whole milk, or even plant-based milk like almond or coconut. For a creamy texture without the calories, try adding some plain yogurt at the end!
How Should I Store Leftover Soup?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, just warm it on the stove over low heat, stirring occasionally. If the soup thickens too much, you can add a splash of broth or water to loosen it up.
Can I Add Other Vegetables to This Soup?
Absolutely! This recipe is quite flexible. You can include veggies like carrots, celery, or even peas. Just make sure to chop them small so they cook through at the same time as the potatoes.