Creamy Spinach and Potato Soup

This vibrant and wholesome spinach and potato soup is blended into a silky green base, topped with golden sautéed potatoes, broccoli florets, and a swirl of yogurt. It’s both comforting and nourishing—perfect for any season.

Why You’ll Love This Recipe

This soup is the perfect combination of health and flavor. It’s rich in vitamins and nutrients thanks to fresh spinach and broccoli, yet hearty and satisfying because of the potatoes. The creamy texture, without needing heavy cream, makes it both light and luxurious. It’s also highly customizable and works well as a starter, lunch, or light dinner.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
‑ Fresh spinach
‑ Potatoes (Yukon Gold or Russet)
‑ Broccoli florets
‑ Yellow onion
‑ Garlic
‑ Olive oil or butter
‑ Vegetable or chicken broth
‑ Salt
‑ Black pepper
‑ Ground nutmeg (optional)
‑ Plain yogurt or sour cream (for topping)
‑ Fresh herbs such as parsley or cilantro (optional)

directions

1. Peel and dice the potatoes. In a large pot, sauté chopped onion and garlic in olive oil until softened.
2. Add potatoes and pour in broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
3. Add spinach and cook until wilted—about 2–3 minutes.
4. Blend the soup until smooth using an immersion blender or countertop blender. Return to the pot and season with salt, pepper, and optional nutmeg.
5. Meanwhile, sauté diced potatoes in a pan until golden and crispy. Steam or blanch broccoli until tender.
6. Ladle the soup into bowls and top with the crispy potatoes, broccoli florets, and a swirl of yogurt. Garnish with herbs if desired.

Servings and timing

This recipe serves 4–6 people and takes about 15 minutes of preparation time and 30 minutes of cooking time.

Variations

‑ Substitute spinach with kale, Swiss chard, or a mix of leafy greens.
‑ Add leeks or celery to the base for additional depth.
‑ Stir in a splash of coconut milk for a dairy-free creamy twist.
‑ Use roasted garlic for a sweeter, deeper flavor.

storage/reheating

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The toppings are best stored separately and added fresh when serving. The blended soup also freezes well for up to 2 months.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well—just thaw and drain excess liquid before adding.

How can I make this soup dairy-free?

Replace yogurt with a dairy-free alternative such as coconut yogurt or simply omit it.

Can I use sweet potatoes instead?

Yes, sweet potatoes will add a slightly sweeter flavor and vibrant color variation.

Do I need to peel the potatoes?

Peeling is recommended for a smoother texture, but you can leave the skin on for added fiber.

Can I freeze this soup?

Yes, the blended soup freezes well. Store in freezer-safe containers for up to 2 months.

Is this soup suitable for kids?

Absolutely—it’s mild, creamy, and packed with nutrition, making it child-friendly.

What can I serve with it?

Serve with crusty bread, garlic toast, or a fresh green salad for a complete meal.

How do I prevent the spinach color from dulling?

Add spinach at the end of cooking and blend immediately to retain the vibrant green color.

What kind of broth works best?

Both vegetable and chicken broth work well—choose based on your dietary preference.

Can I use an immersion blender?

Yes, an immersion blender is perfect for blending the soup directly in the pot.

Conclusion

Creamy, comforting, and packed with green goodness, this spinach and potato soup is a nourishing meal that looks as good as it tastes. With simple ingredients and vibrant toppings, it delivers a delicious, hearty experience in every bowl.

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