This creamy spinach potato soup is a warm hug in a bowl! With tender potatoes and fresh spinach, it’s both hearty and healthy.
Mmm, I love cozying up with this soup on chilly days. It’s super easy to make, just blend it up and enjoy, no fuss involved!
Top it off with a little cheese or some crunchy bread for a yummy meal. Trust me, you’ll want seconds of this deliciousness!
Key Ingredients & Substitutions
Olive Oil or Butter: Olive oil adds a fruity flavor and is great for sautéing, while butter gives a rich taste. You can use coconut oil for a dairy-free option, or ghee for a nutty twist. Both are awesome swaps!
Onion: A medium onion provides sweetness and depth to the soup. Yellow onions are a go-to, but feel free to use shallots for a milder flavor or green onions for something fresh!
Potatoes: Potatoes are key for a thick texture. I recommend Yukon Gold for their creaminess. If you’re low-carb, try cauliflower, which still lends a nice creaminess when blended.
Spinach: Fresh spinach brings bright color and nutrition. If you only have frozen spinach, that works too! Just thaw and add it during the last few minutes of cooking.
Milk or Cream: For creaminess, milk or cream is fantastic. If you want it dairy-free, use coconut milk or almond milk. Both add their own flavor, so choose what you enjoy!
How Do I Ensure My Potatoes are Cooked Perfectly?
Cooking potatoes right can make or break your soup! Here’s how to do it:
- Dice them evenly for consistent cooking. About 1-inch cubes work well.
- Partially cover the pot while simmering to keep steam in, but leave a little crack for the steam to escape.
- Check doneness by poking with a fork; they should be tender and break apart easily.
Taking these steps will create the perfect creamy base for your soup!
What’s the Best Way to Blend the Soup Smoothly?
If you want a smooth consistency, an immersion blender is your friend! If you don’t have one, carefully blend in batches in a regular blender:
- Let the soup cool slightly before blending to avoid splattering.
- Only fill the blender halfway, and hold the lid down with a kitchen towel for safety.
This method gives you a creamy result while keeping some potato chunks for texture if you prefer!
How to Make Spinach Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 medium potatoes (about 1 lb), peeled and diced
- 4 cups vegetable or chicken broth
- 5 cups fresh spinach leaves, washed and roughly chopped
- 1 cup milk or cream (optional for creamier soup)
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon ground nutmeg (optional)
- Fresh herbs for garnish (such as rosemary or parsley)
How Much Time Will You Need?
This delicious spinach potato soup will take about 10 minutes to prep and 25-30 minutes to cook. So in total, you can have it ready in about 40 minutes! Perfect for a quick and comforting meal.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil or butter in a large soup pot over medium heat. Toss in the chopped onion and sauté it for about 5 minutes until it’s soft and translucent. This step builds a lovely base for your soup!
2. Add Garlic:
Next, add the minced garlic to the pot. Cook it for another minute while stirring—just until you can smell that wonderful aroma. Be careful not to let it burn!
3. Cook the Potatoes:
Now, stir in the diced potatoes and pour in the broth. Bring this mix to a boil. Once it’s boiling, turn down the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are nice and tender.
4. Add Spinach:
It’s time for the star of the show! Add the chopped spinach to the pot. Cook it for an additional 3-5 minutes until it’s wilted and tender. Look at that beautiful green color!
5. Blend for Texture (Optional):
If you love a smooth soup, you can use an immersion blender to blend the soup until it’s as smooth as you like. If you prefer some chunks for texture, you can leave part of it unblended. Get creative!
6. Cream It Up:
If you want a creamier soup, stir in the milk or cream now. Heat it through, but don’t let it boil. This will add a velvety touch to your soup.
7. Season and Serve:
Finally, taste your soup and season it with salt, pepper, and a pinch of nutmeg if you like. Serve it hot, garnished with cracked black pepper and a sprinkle of fresh herbs like rosemary or parsley for that lovely finish!
Enjoy your warm, nourishing bowl of spinach potato soup! It’s vibrant, comforting, and perfect for any day!
Can I Use Frozen Spinach for This Recipe?
Absolutely! Frozen spinach is a great time-saver. Just thaw it and squeeze out excess moisture before adding it to the soup in place of fresh spinach. It works perfectly fine!
What Type of Potatoes Work Best?
Yukon Gold or Russet potatoes are ideal for this soup because they become creamy when cooked. Avoid waxy potatoes like red potatoes, as they don’t break down as well.
Can I Make This Soup Vegan?
Yes! Simply use vegetable broth and replace milk or cream with coconut milk, almond milk, or another plant-based alternative for a creamy texture without dairy.
How Long Will Leftovers Last?
Leftover spinach potato soup can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much.
