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