This warm and comforting spinach potato soup is packed with good-for-you ingredients. The creamy potatoes blend perfectly with the fresh spinach, making each spoonful delightful!
I love serving this soup with a slice of crusty bread. It’s the perfect pair for an evening in—just me, my soup, and a cozy blanket. Who could ask for more? 😊
Key Ingredients & Substitutions
Olive Oil or Butter: I love using olive oil for a lighter taste, but butter adds a nice richness. If you’re dairy-free, stick with olive oil. You can also use coconut oil for a hint of sweetness.
Onion: A yellow onion works best here, but if you have shallots on hand, feel free to use those instead. Shallots provide a milder flavor that blends well with the other ingredients.
Potatoes: I prefer Yukon Gold potatoes for their creaminess, but Russet or red potatoes would be good too. Just be aware that their texture may differ slightly.
Spinach: Fresh spinach is great, but if it’s not available, you can use frozen spinach. Just be sure to thaw and drain any excess water before adding it to the soup.
Heavy Cream or Coconut Milk: For a dairy-free option, coconut milk adds a creamy texture. If you’re looking to cut calories, you can use half-and-half or milk instead.
How Do You Get the Creamy Texture Without a Blender?
If you don’t have an immersion blender, don’t worry! Here’s how to achieve that creamy texture:
- Cook the potatoes longer so they’re super tender; they will mash easily with a fork.
- Use a potato masher to mash some of the potatoes directly in the pot. This will give you a creamy base while keeping some chunks.
- If you prefer a smoother consistency but don’t want to fully blend the soup, try breaking up the potatoes with a fork for a rustic feel.
By following these tips, you’ll make the most delicious spinach potato soup, perfect for any occasion!
Spinach Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth or chicken broth
- 2 cups fresh spinach leaves, roughly chopped
- 1 cup heavy cream or coconut milk (for creaminess)
- 1 teaspoon dried dill (or 2 tablespoons fresh dill, chopped)
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, for garnish (optional)
How Much Time Will You Need?
This delicious Spinach Potato Soup takes about 10 minutes of prep time and 30 minutes of cooking time. You’ll have a warm, creamy soup ready in just 40 minutes, perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Base Ingredients:
Start by heating the olive oil or butter in a large pot over medium heat. Add the finely chopped onion and sauté it until it’s translucent, which takes about 5 minutes. Stir occasionally to avoid burning. Once the onion is ready, add the minced garlic and cook for another minute, stirring frequently.
2. Cook the Potatoes:
Add the diced potatoes to the pot and mix well to coat them with the oil and onion mixture. Now pour in the vegetable or chicken broth. Bring everything to a boil, then lower the heat. Let it simmer until the potatoes are tender, approximately 15 minutes.
3. Blend the Soup:
Using an immersion blender, blend part of the soup to create a creamy texture, while leaving some potato chunks for a nice bite. If you don’t have an immersion blender, you can carefully transfer half of the soup to a blender, blend until smooth, and then return it to the pot.
4. Add Spinach and Cream:
Next, stir in the chopped spinach, heavy cream (or coconut milk), and dill. Let the soup simmer for another 5 minutes until the spinach is wilted and well incorporated.
5. Season and Serve:
Season the soup with salt and freshly ground black pepper to taste. Serve hot, garnishing with red pepper flakes if you like a little extra heat.
Enjoy your creamy, nourishing Spinach Potato Soup! It’s perfect for chilly evenings and pairs wonderfully with crusty bread.
Can I Use Different Types of Potatoes?
Absolutely! Yukon Gold potatoes are ideal for their creaminess, but you can also use Russet or red potatoes. Just keep in mind that the texture may vary slightly between types.
What If I Don’t Have Fresh Spinach?
No worries! You can use frozen spinach instead. Just make sure to thaw it and squeeze out any excess water before adding it to the soup for the best consistency.
Can I Make This Soup Vegan?
Yes! To make it vegan, simply substitute the heavy cream with coconut milk or a plant-based cream alternative, and use vegetable broth instead of chicken broth.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick.