Description
A comforting and nourishing creamy spinach and potato soup, perfect for chilly days. It blends hearty potatoes with fresh spinach in a smooth, savory broth.
Ingredients
Units
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- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups potatoes, peeled and diced
- 4 cups vegetable broth
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 4 cups fresh spinach, chopped
- 1 cup heavy cream or milk (for lighter version)
- Optional toppings: croutons, grated Parmesan, or a drizzle of cream
Instructions
- Heat olive oil or butter in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 more minute.
- Add diced potatoes, vegetable broth, salt, pepper, and nutmeg. Bring to a boil.
- Reduce heat and simmer for 15–20 minutes or until potatoes are tender.
- Add chopped spinach and cook for 2–3 minutes until wilted.
- Use an immersion blender (or transfer to a blender) to puree the soup until smooth and creamy.
- Return soup to the pot, stir in heavy cream or milk, and heat gently without boiling.
- Adjust seasoning if needed and serve hot with desired toppings.
Notes
- For a vegan version, use plant-based milk and skip cheese toppings.
- Leave the soup slightly chunky if you prefer more texture.
- Use baby spinach for a more tender flavor and texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg