This Spinach Potato Soup is a warm hug in a bowl! It’s creamy and full of yummy flavors from fresh spinach and soft potatoes, making it perfect for chilly days.
Whenever I make this soup, I can’t help but smile. The combo of veggies is not only tasty but healthy too! Pair it with some crusty bread, and you’ve got a winner meal. 😊
Key Ingredients & Substitutions
Olive oil or butter: I often use olive oil for a healthier option, but butter adds a rich flavor. You can swap olive oil with coconut oil or ghee if you want a different taste or are avoiding dairy.
Onion: A medium onion adds sweetness. If you’re not a fan, try green onions or shallots instead. They provide a milder flavor.
Potatoes: I like using Yukon Gold potatoes for their creamy texture. If you want to go lower-carb, consider cauliflower or sweet potatoes, which also add great flavor.
Spinach: Fresh spinach is ideal but if you only have frozen, it works too. Just thaw it and squeeze out the water before adding it to the soup.
Milk or cream: For a dairy-free version, use plant-based milk like almond or coconut milk. It will still keep the soup creamy.
How Do I Get the Perfect Texture for My Soup?
The texture of your soup is essential for a satisfying bowl. Here’s how to get it just right:
- Start by sautéing the onions and garlic—they create a flavorful base. Cook them slowly on medium heat.
- When adding the potatoes, let them cook briefly with the onions and garlic. This enhances their flavor too.
- Blend the soup until it’s creamy but leave some chunks of potato for texture. An immersion blender is great for this.
- If using a regular blender, blend in batches. Be careful not to overfill the blender to avoid spills!
- After blending, if you prefer a thicker consistency, simmer the soup a little longer without the lid.
Enjoy creating this comforting Spinach Potato Soup!
How to Make Spinach Potato Soup
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups fresh spinach, chopped
- 4 cups vegetable or chicken broth
For Creaminess:
- 1 cup milk or cream (optional for creaminess)
Seasoning:
- Salt, to taste
- Black pepper, to taste
Garnish:
- Red pepper flakes, for garnish (optional)
How Much Time Will You Need?
This delicious Spinach Potato Soup takes about 10 minutes for prep and 30 minutes to cook, totaling around 40 minutes from start to finish. It’s quick to prepare, and doesn’t require fancy skills!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Then, add the minced garlic and let it cook for another minute until it smells amazing!
2. Cook the Potatoes:
Stir in the diced potatoes, allowing them to cook with the onions and garlic for 2–3 minutes. This helps the potatoes absorb the flavors!
3. Add the Broth:
Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, which should take about 15 minutes.
4. Add the Spinach:
Next, toss in the chopped spinach and cook for another 2–3 minutes until it’s wilted and bright green.
5. Blend the Soup:
Using an immersion blender, blend the soup until it’s mostly smooth while leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer half of the soup to a regular blender, puree it, and then mix it back into the pot.
6. Final Touches:
Stir in the milk or cream if you want that extra creaminess! Season the soup with salt and black pepper to taste. Reheat the soup gently but do not allow it to boil again.
7. Serve It Up:
Serve the soup hot in bowls, and feel free to sprinkle some red pepper flakes on top for an added kick if you like. Enjoy your warm and comforting Spinach Potato Soup!
Happy Cooking! 😊
Can I Use Frozen Spinach for This Soup?
Absolutely! Just make sure to thaw and drain it well before adding it to the soup. Frozen spinach can sometimes release extra water, so squeezing out the moisture ensures your soup stays thick and flavorful.
How Can I Make This Soup Vegan?
No problem! Just substitute the butter with olive oil, and use vegetable broth instead of chicken broth. For creaminess, opt for coconut milk or cashew cream—both will keep your soup rich and satisfying!
Can I Store Leftovers?
Yes! Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of broth or water to loosen it up if it gets too thick.
What Can I Pair with This Soup for a Complete Meal?
This Spinach Potato Soup pairs wonderfully with crusty bread, a light salad, or a sandwich. For a more filling meal, consider serving it alongside grilled cheese or a quiche!
