Spinach Potato Soup
A delightful and comforting dish that combines the goodness of spinach and potatoes, making it a filling and nutritious option perfect for chilly days.
Ingredients
For the Soup
- 2 tablespoons butter
- 1 cup onion, diced
- 2 cloves garlic, minced
- ½ teaspoon paprika
- ½ teaspoon Italian herbs
- 1.5 lb potatoes, diced (675 grams)
- 2.25 cups low sodium vegetable broth (540 ml)
- 1 cup milk (240 ml)
- ¼ cup all-purpose flour (30 grams)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon fine salt or to taste
- ⅛ teaspoon freshly ground pepper
- 4 oz baby spinach (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.
- 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.
Notes
Serve hot with crusty bread or croutons. Add freshly chopped herbs for presentation. You can also make this dish vegan by substituting the butter with olive oil and using plant-based milk instead of dairy milk. Consider blending a portion of the soup for a creamier texture.