This Spinach Potato Soup is creamy and comforting, perfect for any day. With fresh spinach and soft potatoes, it’s a healthy choice that tastes great!
I love how easy it is to whip up a pot of this soup. Just blend it, heat it, and enjoy! Perfect for chilly evenings or when I want something cozy. 🥔💚
Key Ingredients & Substitutions
Olive Oil or Butter: I usually go for olive oil for a healthier option, but butter adds a lovely richness. Either works well, so pick what suits your taste!
Onion: A medium onion gives sweetness and depth to the soup. If you’re in a pinch, shallots or leeks can be great substitutes.
Potatoes: I recommend Russet or Yukon Gold potatoes for their creaminess. If you’re looking for a lower-carb option, cauliflower can work too, just adjust the cooking time!
Broth: Vegetable broth is perfect for a vegetarian soup, but chicken broth adds extra flavor. Homemade broth is always best if you have it on hand!
Spinach: Fresh spinach is ideal for its bright flavor, but you can substitute with kale or Swiss chard. Just keep in mind, cooking times might vary slightly!
Milk or Cream: For creaminess, I often add milk or a splash of cream, but feel free to swap with almond milk or oat milk for a dairy-free option.
How to Achieve a Creamy Texture in Your Soup?
Blending the soup is the key step for that creamy feel. You have two options: an immersion blender for convenience or a countertop blender for a smoother finish. Here’s how:
- Let the soup cool slightly before transferring to a blender—this prevents splatter.
- If using a countertop blender, blend in batches and always vent the lid slightly for steam to escape.
- For a bit of texture, only blend half of the soup and mix it back in with the unblended portion.
Once blended, remember to reheat gently—boiling can affect the taste and texture!
Spinach Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes (about 2 pounds), peeled and diced
- 4 cups vegetable or chicken broth
- 4 cups fresh spinach, roughly chopped
- 1 cup milk or cream (optional for creaminess)
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
- Fresh spinach leaves, chopped (for garnish)
How Much Time Will You Need?
This delicious Spinach Potato Soup should take about 10 minutes to prepare and around 30-40 minutes to cook. In total, you can expect about 50 minutes before you’re serving up this cozy bowl of goodness!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent, which should take about 5 minutes. Then, add in the minced garlic and cook it for another minute, just until it’s fragrant and golden.
2. Cook the Potatoes:
Next, toss the diced potatoes into the pot and stir them so they mix well with the onions and garlic. Pour in the broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer. Cook until the potatoes are tender, which will take about 15 to 20 minutes. It’s a good idea to check by poking a piece with a fork!
3. Add the Spinach:
After the potatoes are tender, take the pot off the heat. Stir in the roughly chopped fresh spinach and let it wilt for just a couple of minutes. The bright green color will really shine in your soup!
4. Blend the Soup:
Now it’s time to make the soup creamy! Use an immersion blender to puree the soup right in the pot. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender and blend until smooth. If you like some texture, feel free to only blend part of it!
5. Stir in Creaminess (Optional):
Put the blended soup back on low heat. If you’re using milk or cream, stir it in now. Warm the soup through until it’s just hot but not boiling.
6. Season and Serve:
Finally, season your soup with salt, freshly ground black pepper, and nutmeg to taste. Serve it hot, garnished with some extra chopped spinach and a sprinkle of pepper on top for a stylish finish!
Enjoy a comforting bowl of this vibrant, creamy Spinach Potato Soup! Perfect for a quick dinner or a lunch treat! 😊
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If you’re using frozen spinach, just thaw and drain it well before adding it to the soup. You’ll want to add it at the same time as the fresh spinach, allowing it to heat through. It works just as well!
What Can I Use Instead of Cream for a Lighter Soup?
If you’re looking to keep it lighter, you can substitute cream with a splash of coconut milk or a bit of yogurt stirred in just before serving. It will still add a nice creaminess without being heavy.
Can I Make This Soup Gluten-Free?
This recipe is already gluten-free as written! Just be sure to check the labels on your broth to confirm that it doesn’t contain any gluten ingredients.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much.
