Creamy Spinach Potato Soup | Hearty & Healthy Comfort Food
When chilly evenings call for something hearty yet wholesome, a warm bowl of Creamy Spinach Potato Soup feels like the ultimate comfort. Imagine tender potatoes simmered in a rich, velvety broth infused with fresh spinach, garlic, and herbs — a meal that’s both satisfying and nourishing. The creaminess of the potatoes blends beautifully with the earthy tones of spinach, creating a soup that feels indulgent but is secretly healthy.
Whether you’re craving a cozy dinner, a make-ahead lunch, or a nutritious way to get your greens, this soup checks every box. It’s naturally thickened by the potatoes, which means you don’t need heavy cream unless you want that extra silkiness. Pair it with crusty bread, drizzle with olive oil, and you’ve got a restaurant-worthy bowl right in your kitchen.
Ingredients Needed
| Ingredient | Quantity | Calories |
|---|---|---|
| Olive oil or butter | 1 tbsp | 120 |
| Onion, chopped | 1 medium | 40 |
| Garlic, minced | 3 cloves | 12 |
| Yukon Gold or Russet potatoes, peeled and diced | 3 medium | 330 |
| Fresh spinach | 3 cups | 20 |
| Vegetable or chicken broth | 4 cups | 40 |
| Milk or cream (optional) | ½ cup | 75 |
| Salt | ½ tsp | 0 |
| Black pepper | ¼ tsp | 1 |
| Nutmeg (optional) | Pinch | 2 |
| Parmesan cheese (for garnish) | 2 tbsp | 44 |
Step-by-Step Cooking Instructions
- Sauté the Aromatics:
Heat olive oil or butter in a large soup pot over medium heat. Add chopped onion and sauté for about 4–5 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant. - Add Potatoes and Broth:
Add diced potatoes to the pot, followed by the broth. Season with salt and pepper. Bring to a boil, then reduce the heat to a simmer. Cook for about 15–20 minutes or until the potatoes are tender. - Add Spinach:
Stir in the fresh spinach and let it wilt for 2–3 minutes. The vibrant green color will brighten the soup instantly. - Blend Until Smooth:
Use an immersion blender to puree the soup directly in the pot until creamy and smooth. If using a countertop blender, blend in batches carefully and return to the pot. - Add Cream (Optional):
Stir in milk or cream for added richness. Warm gently but do not boil. Adjust seasoning as needed. - Serve:
Ladle the soup into bowls and top with grated Parmesan cheese, a drizzle of olive oil, or a sprinkle of crushed red pepper flakes for a little kick.
Tips for Customizing the Recipe
- Make It Vegan: Replace butter with olive oil and skip the cream — use coconut milk or cashew cream instead.
- Add Protein: Stir in shredded chicken, chickpeas, or white beans for a heartier meal.
- Boost Flavor: A squeeze of lemon juice or a pinch of nutmeg enhances the spinach flavor beautifully.
- Texture Twist: Leave some potato chunks unblended for a more rustic feel.
- Add Greens: Kale or Swiss chard can substitute for spinach for a slightly different flavor.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Protein | 6g |
| Carbohydrates | 28g |
| Fat | 8g |
| Fiber | 4g |
| Sodium | 420mg |
| Vitamin A | 95% DV |
| Vitamin C | 40% DV |
| Calcium | 10% DV |
Serving Suggestions
- Serve with crusty sourdough bread or garlic toast for a perfect texture contrast.
- Pair with a green salad for a light, balanced meal.
- Add a sprinkle of chili flakes for a spicy variation.
- Top with a dollop of Greek yogurt or a swirl of cream for extra richness.
- Serve in a bread bowl for a fun, cozy presentation.
Creamy Spinach Potato Soup
Course: Recipes4
servings10
minutes25
minutes210
kcalIngredients
IngredienttQuantitytCalories
Olive oil or buttert1 tbspt120
Onion, choppedt1 mediumt40
Garlic, mincedt3 clovest12
Yukon Gold or Russet potatoes, peeled and dicedt3 mediumt330
Fresh spinacht3 cupst20
Vegetable or chicken brotht4 cupst40
Milk or cream (optional)t½ cupt75
Saltt½ tspt0
Black peppert¼ tspt1
Nutmeg (optional)tPincht2
Parmesan cheese (for garnish)t2 tbspt44
Directions
- Sauté the Base:
- Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 4–5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Add Potatoes and Broth:
- Add diced potatoes and pour in the broth. Season with salt and black pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes or until the potatoes are tender.
- Add Spinach:
- Stir in the spinach and cook for 2–3 minutes until wilted.
- Blend Until Smooth:
- Use an immersion blender to puree the soup until creamy. (Alternatively, transfer to a blender in batches and blend carefully.)
- Add Cream:
- Stir in milk or cream (optional) for added richness. Warm through, but don’t let it boil.
- Taste & Serve:
- Adjust seasoning as needed. Ladle into bowls and garnish with grated Parmesan cheese or a drizzle of olive oil.
Recipe Video
Notes
- Potato Type Matters: For the creamiest texture, use Yukon Gold potatoes. They blend smoothly and add a buttery flavor. Russet potatoes work well too but create a slightly thicker consistency.
Fresh or Frozen Spinach: Both are great! If using frozen spinach, thaw it first and squeeze out excess liquid before adding it to the pot.
FAQs
1. Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works just as well in this recipe. Just make sure to thaw and squeeze out any excess water before adding it to the soup. This keeps the texture creamy and prevents it from becoming too watery.
2. How can I make this soup vegan or dairy-free?
To make it vegan, simply replace the butter with olive oil and use coconut milk, oat milk, or cashew cream instead of dairy cream. The result is just as rich, smooth, and delicious.
3. What kind of potatoes work best for this soup?
Yukon Gold or Russet potatoes are ideal. Yukon Golds add a naturally buttery texture, while Russets make the soup extra creamy when blended.
4. Can I freeze Creamy Spinach Potato Soup?
Yes! Let the soup cool completely, then transfer it to airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove — avoid boiling to maintain the creamy consistency.
5. How long does it last in the refrigerator?
Stored in an airtight container, it will stay fresh for up to 4 days in the fridge. Reheat over low to medium heat, stirring occasionally.
Conclusion
Creamy Spinach Potato Soup isn’t just a recipe — it’s a hug in a bowl. Comforting, nutritious, and effortlessly elegant, it brings together the best of both worlds: hearty potatoes and nutrient-packed spinach. With its velvety texture and wholesome flavor, it’s perfect for any time of year — from chilly winter nights to cozy spring lunches. Once you try it, you’ll find yourself making it again and again, tweaking it just to make it your own.
