This creamy spinach potato soup is comforting and healthy! With tender potatoes and fresh spinach, it’s perfect for a cozy night in. Plus, it’s super easy to whip up!
I love how this soup warms me up on chilly days. It makes a great lunch too, and I always sneak in extra spinach because, why not? Who doesn’t love a little green goodness? 😄
Key Ingredients & Substitutions
Olive Oil or Butter: For a richer flavor, I often go with butter, but olive oil keeps it healthy. If you need a dairy-free option, stick with olive oil or use coconut oil!
Onion: A chopped onion adds great depth. Yellow or white onions work best. If you’re in a rush, use onion powder—about 1 teaspoon should do!
Potatoes: I recommend using Yukon Gold for their creaminess, but any starchy potato like Russets works too. For a low-carb option, substitute with cauliflower.
Spinach: Fresh spinach is best for this soup, but you can use frozen spinach in a pinch—just thaw and drain it well before adding.
Broth: Vegetable broth keeps it plant-based, while chicken broth adds a deeper flavor. Make your own if you’re up for it—it’s really easy!
Cream: Heavy cream creates a decadent texture, but light cream or coconut milk works just as well for a lighter soup. Trying vegan options? Coconut milk is fantastic!
How Do I Make This Soup Creamy and Smooth?
To achieve that creamy texture without lumps, blending is key! Here’s how you can do it effectively:
- Use an immersion blender right in the pot for less hassle. Blend until smooth and creamy.
- If using a traditional blender, let the soup cool a bit before blending in batches. Be careful—hot liquids expand!
- Return the pureed soup to the pot, then stir in your cream if using and heat gently to avoid boiling.
This method ensures every bite is silky and delicious. Just remember to adjust the seasoning after blending for the best flavor!
How to Make Spinach Potato Soup
Ingredients You’ll Need:
Cooking Base:
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
Main Ingredients:
- 3 medium potatoes, peeled and diced (about 2 cups)
- 4 cups fresh spinach leaves, washed and roughly chopped
Broth and Seasoning:
- 4 cups vegetable or chicken broth
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground nutmeg (optional)
Optional Creaminess:
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
Garnishes:
- Microgreens or fresh herbs for garnish (optional)
Time Needed:
This recipe takes about 10 minutes to prepare and approximately 30 minutes to cook. Total time is about 40 minutes, making it a quick and satisfying meal to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. It should smell lovely!
2. Add Garlic:
Add the minced garlic to the pot and cook for another minute. Make sure to stir it frequently to prevent it from burning!
3. Cook the Potatoes:
Add the diced potatoes to the pot and stir for about 2 minutes to mix them with the onion and garlic. This helps to enhance all the flavors together.
4. Simmer with Broth:
Pour in the broth, then bring the mixture to a boil. Once it reaches a boil, reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
5. Add Spinach:
Stir in the chopped spinach leaves. Cook for an additional 2-3 minutes until the spinach is wilted and bright green. Your soup is starting to take shape!
6. Blend the Soup:
Use an immersion blender to blend the soup right in the pot until smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a blender and puree until smooth. Always be cautious with hot liquids!
7. Season to Taste:
Return the blended soup to the pot if you’ve used a traditional blender. Stir in the salt, pepper, and nutmeg (if using). Taste and adjust the seasoning as needed for a great flavor.
8. Add Cream (Optional):
If you want a creamier texture, now’s the time to add the heavy cream or coconut milk. Stir it in gently and warm through without boiling—just letting it heat up makes it cozy!
9. Serve and Garnish:
Ladle the soup into bowls. If you’d like, top with some roasted or sautéed potato cubes, a sprinkle of microgreens, or fresh herbs for that extra pop!
10. Enjoy!
Serve the soup hot with some crusty bread or your favorite side dish. It’s a delicious and nutritious way to warm your heart and satisfy your cravings!
Enjoy your vibrant and soothing spinach potato soup! 🍲💚
Can I Use Frozen Spinach for This Soup?
Absolutely! Frozen spinach is a great time-saver. Just make sure to thaw and drain it well before adding it to the soup to avoid excess moisture. You can toss it in during the last few minutes of cooking!
What’s the Best Way to Make This Soup Vegan?
To make it vegan, simply substitute the heavy cream with coconut milk or a plant-based cream. Additionally, use vegetable broth instead of chicken broth, and omit any cream for a lighter soup!
How Long Can I Store Leftover Spinach Potato Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months! Just thaw in the fridge overnight before reheating.
Can I Add Other Vegetables to the Soup?
Definitely! You can add carrots, celery, or even kale for extra nutrition and flavor. Just make sure to chop them finely and cook them in the pot with the onions and garlic for even cooking.
