Spinach and Potato Soup

why make this recipe

Spinach Potato Soup is a delightful and comforting dish. It’s healthy, warm, and easy to prepare. This soup combines the goodness of spinach and potatoes, making it a filling and nutritious option. Perfect for chilly days, it warms you from the inside out. Plus, it’s budget-friendly and can be made with basic ingredients that you might already have in your kitchen.

how to make Spinach Potato Soup

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 garlic cloves, minced
• ½ teaspoon paprika
• ½ teaspoon Italian herbs
• 1 ½ lb (675 grams) potatoes, diced
• 2 ¼ cup (540 ml) low sodium vegetable broth
• 1 cup (240 ml) milk
• ¼ cup (30 grams) all-purpose flour
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon fine salt, or to taste
• ⅛ teaspoon freshly ground pepper
• 4 oz (120 grams) baby spinach

Directions:

1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft.
3. Add the garlic, herbs, and paprika, cooking for an extra minute until the onion is coated and smells good.
4. Stir in the cubed potatoes and broth. Bring to a boil, then reduce the heat to a simmer. Cover with a lid and cook for 15 minutes or until the potatoes are tender, stirring occasionally.
5. Meanwhile, whisk together the milk and flour in a separate jug or cup.
6. Once the potatoes are tender, add the flour and milk mixture along with the soy sauce. Stir until the liquid in the pot comes back up to a simmer and starts to thicken, which takes about 2 minutes.
7. Taste and adjust seasoning as you like. (I add 1 teaspoon of salt and freshly ground black pepper, about ⅛ teaspoon).
8. Finally, add the spinach to the pot, a handful at a time. Cook while stirring for about 2-3 minutes until the spinach is wilted and still bright green.
9. Serve immediately while it’s hot. Enjoy with crusty bread or croutons and add a drizzle of extra virgin olive oil if desired.

how to serve Spinach Potato Soup

Serve the Spinach Potato Soup hot in bowls. This soup pairs well with crusty bread or croutons on the side. You can also sprinkle some freshly chopped herbs on top for added flavor and a nice presentation.

how to store Spinach Potato Soup

You can store Spinach Potato Soup in the refrigerator for up to 3 days. Place it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. The soup can last up to 3 months in the freezer. Just remember to let it cool completely before you freeze it.

tips to make Spinach Potato Soup

• Add more veggies if you like. Carrots and celery can enhance the flavor.
• For a creamier texture, blend a portion of the soup after cooking and return it to the pot.
• Adjust the seasoning to your taste. You can add more herbs, spices, or even a splash of lemon juice for brightness.

variation

You can easily make this dish vegan by substituting the butter with olive oil and using plant-based milk instead of dairy milk. Additionally, you could add cooked beans or lentils for more protein.

FAQs

Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the soup.

Is it possible to make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Just add all the ingredients (except the milk and flour) and cook on low for 6-8 hours. Stir in the milk and flour mixture before serving.

Can I skip the potatoes?
While potatoes add creaminess, you can substitute them with cauliflower for a lower-carb version if you prefer.

Spinach Potato Soup

A delightful and comforting soup made with spinach and potatoes, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course, Soup

Cuisine American

Servings 4 servings

Calories 300 kcal

Ingredients

  

For the Soup Base

• 2 tablespoons butter for sautéing
• 1 medium onion, diced
• 2 cloves garlic, minced
• 0.5 teaspoon paprika
• 0.5 teaspoon Italian herbs
• 1.5 lbs potatoes, diced (approximately 675 grams)
• 2.25 cups low sodium vegetable broth (approximately 540 ml)
• 1 cup milk (can use plant-based milk for a vegan version)
• 0.25 cup all-purpose flour (for thickening)
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon fine salt or to taste
• 0.375 teaspoon freshly ground pepper
• 4 oz baby spinach (approximately 120 grams)

Instructions

 

Preparation

• Melt the butter in a large pot over medium heat.
• Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft.
• Add the garlic, herbs, and paprika, cooking for an extra minute until the onion is coated and smells good.
• Stir in the cubed potatoes and broth. Bring to a boil, then reduce the heat to a simmer.
• Cover with a lid and cook for 15 minutes or until the potatoes are tender, stirring occasionally.

Cooking

• Meanwhile, whisk together the milk and flour in a separate jug or cup.
• Once the potatoes are tender, add the flour and milk mixture along with the soy sauce.
• Stir until the liquid in the pot comes back up to a simmer and starts to thicken, which takes about 2 minutes.
• Taste and adjust seasoning as you like.
• Finally, add the spinach to the pot, a handful at a time. Cook while stirring for about 2-3 minutes until the spinach is wilted and still bright green.
• Serve immediately while it's hot. Enjoy with crusty bread or croutons and add a drizzle of extra virgin olive oil if desired.

Notes

You can store Spinach Potato Soup in the refrigerator for up to 3 days in an airtight container. For longer storage, freeze for up to 3 months after cooling completely. To make it vegan, substitute butter with olive oil and use plant-based milk. Adding more veggies like carrots and celery can enhance the flavor.

Keyword Budget-Friendly, Comfort Food, easy recipe, Healthy Soup, Spinach Potato Soup