This warm Spinach Potato Soup is a cozy choice for any day. With tender potatoes and fresh spinach, it’s both hearty and healthy!
I love how quick and easy it is to whip up. Just blend, heat, and serve—perfect for a busy weeknight dinner. Don’t be surprised if it disappears fast! 😄
Key Ingredients & Substitutions
Potatoes: Yukon Gold or Russet potatoes work best for their creamy texture. If you need alternatives, try red potatoes or even sweet potatoes for a different flavor profile.
Spinach: Fresh spinach is preferred for its vibrant color and taste. If it’s not available, you can use frozen spinach—just make sure to thaw and drain it well before adding it to the soup.
Broth: Use vegetable or chicken broth based on your preference. You can even make your own broth at home for a richer flavor. If you’re keeping it light, opt for low-sodium broth.
Milk/Cream: For creaminess, you can use dairy milk, cream, or even plant-based options like almond milk or coconut milk for a vegan-friendly twist.
How Do I Blend the Soup for the Right Texture?
Getting the right texture is key in this soup. A hand blender is perfect for blending directly in the pot, allowing you to control how smooth or chunky the soup is. If you don’t have one, carefully transfer half of the soup to a high-speed blender, blend until smooth, and return it to the pot. This method gives you a mix of creamy and chunky that makes the soup hearty!
- Cook your potatoes well to ensure they’re tender enough for blending.
- Start with a little blending; you can always add more if needed.
Always remember to let the blender cool slightly and avoid overfilling to prevent splatters. Enjoy the warm, comforting flavors of your homemade Spinach Potato Soup!
Spinach Potato Soup
Ingredients You’ll Need:
Basic Ingredients:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 4 cups vegetable or chicken broth
- 3 cups fresh spinach leaves, chopped
- 1 cup milk or cream (optional for creaminess)
- Salt and freshly ground black pepper, to taste
Optional Flavor Enhancements:
- Pinch of nutmeg
- Fresh herbs like thyme or parsley
How Much Time Will You Need?
Prepare to spend about 10 minutes chopping and cooking, and then allow another 20-25 minutes for simmering the soup. In total, you’ll need about 35-40 minutes from start to finish. In no time, you’ll have a delicious bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Begin by heating the olive oil or butter in a large pot over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent and soft, which should take about 5 minutes. This creates a flavorful base for your soup.
2. Add Garlic:
Next, stir in the minced garlic and cook for about another minute until the garlic is fragrant. This step will bring an amazing aroma to your kitchen!
3. Incorporate the Potatoes:
Now, add the diced potatoes to the pot and stir everything together, mixing it with the onions and garlic for a couple of minutes.
4. Pour in the Broth:
Pour your vegetable or chicken broth into the pot. Bring everything to a boil, then reduce the heat to a simmer. Let it cook for about 15-20 minutes, or until the potatoes are tender.
5. Blend the Soup:
Using a hand blender, carefully blend about half of the soup directly in the pot until smooth while keeping some potato pieces for texture. If you don’t have a hand blender, you can transfer about half of the soup to a regular blender, blend it smooth, and return it to the pot.
6. Add the Spinach:
Stir in the chopped spinach and let the soup cook for an additional 3-5 minutes until the spinach wilts. This adds wonderful color and nutrients to your soup!
7. Creamy Finish (Optional):
If you like a creamier soup, stir in the milk or cream at this point. Warm it through gently without boiling.
8. Season to Taste:
Finally, season your soup with salt, freshly ground black pepper, and a pinch of nutmeg or herbs if desired. Give it a taste and adjust as needed!
9. Serve and Enjoy:
Serve your Spinach Potato Soup hot in bowls. Feel free to sprinkle some freshly cracked black pepper on top for an extra flavor kick. Dive in and enjoy this comforting dish!
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! If you’re using frozen spinach, just make sure to thaw it first and drain any excess water before adding it to the soup. You’ll need about 1.5 cups of thawed spinach to replace the fresh.
How Can I Make This Soup Vegan?
To make this soup vegan, simply replace the butter with olive oil and use plant-based milk like almond or coconut milk instead of dairy cream. Ensure that your broth is also vegetable-based!
Can I Make This Soup Ahead of Time?
Yes, you can! Prepare the soup in advance and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. If the soup thickens in the fridge, you can add a little broth or water to loosen it up.
What Can I Serve With This Soup?
This soup pairs wonderfully with a slice of crusty bread or a light salad for a complete meal. You can also top it with croutons or a sprinkle of grated cheese for added flavor!
