Picture a steaming bowl of spinach potato soup, its creamy texture inviting you in with the comforting aroma of garlic and nutmeg.
This simple, yet indulgent dish promises warmth and satisfaction, perfect for a cozy dinner at home.
As the fresh spinach wilts into the tender potatoes, the soup transforms into a velvety blend of flavors, proving that even the simplest ingredients can create magic.
Let’s bring this dish to life.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 blender or immersion blender
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 medium potatoes, peeled and diced
- 6 cups fresh spinach leaves
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Optional: 1/4 cup grated Parmesan cheese for garnish
Cook & Prep Time
To efficiently manage your time while preparing and cooking Spinach Potato Soup, here’s a timeline you can follow:
- Reading & Preparation (5 minutes)
- Spend a few minutes reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Prep Work (15 minutes)
- 0:00-5:00: Gather all ingredients and equipment.
- 5:00-10:00: Dice the onion and mince the garlic.
- 10:00-15:00: Peel and dice the potatoes.
- Cooking (30 minutes)
- 15:00-20:00: Heat olive oil in the large pot over medium heat and sauté the diced onion and minced garlic until the onion is translucent.
- 20:00-25:00: Pour in the vegetable broth and add the diced potatoes. Bring to a boil.
- 25:00-35:00: Reduce the heat and simmer until the potatoes are tender.
- 35:00-40:00: Stir in the fresh spinach leaves and cook until wilted.
- Blending & Final Cooking (10 minutes)
- 40:00-45:00: Remove the pot from heat and blend the soup until smooth.
- 45:00-50:00: Return the pot to heat and stir in milk, salt, black pepper, and nutmeg. Heat gently until warmed through.
- Resting & Serving (5 minutes)
- 50:00-55:00: Allow the soup to rest for 5 minutes before serving. Ladle into bowls and garnish with Parmesan cheese if desired.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
Pour in the vegetable broth and add the diced potatoes.
Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender.
Stir in the fresh spinach leaves and cook until wilted.
Remove the pot from heat and blend the soup using a blender or immersion blender until smooth.
Return the pot to heat and stir in the milk, salt, black pepper, and nutmeg.
Heat the soup gently until warmed through, without bringing it to a boil.
Ladle the soup into bowls and garnish with Parmesan cheese if desired.
Allow to rest for 5 minutes before serving.
Serving Tips
- Crusty Bread: Pair the soup with a slice of warm, crusty bread to soak up its creamy goodness.
- Simple Green Salad: A fresh salad adds a light and invigorating contrast to the rich flavors of the soup.
- Grilled Cheese Sandwich: Serve alongside for a comforting and hearty meal that complements the soup’s creaminess.
- Roasted Vegetables: Add a side of roasted vegetables for an extra boost of nutrition and flavor.
- Crackers: Offer a variety of crackers for a crunchy texture that pairs well with the smooth soup.
Storage
Store Spinach Potato Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze it for up to 3 months.
Then thaw and reheat before serving.
Freezing
To freeze Spinach Potato Soup, let it cool completely.
Transfer to airtight containers and label with the date.
Freeze for up to three months.
Thaw in the refrigerator before reheating.
Reheating
To reheat Spinach Potato Soup, gently warm it on the stove over low heat.
Stir occasionally. Avoid boiling to maintain texture and flavor.
Alternatively, use a microwave. Stir midway.
Final Thoughts
Spinach Potato Soup is a comforting and nutritious dish that’s perfect for any season.
With its blend of hearty potatoes and fresh spinach, it offers a flavorful experience that’s both wholesome and satisfying.
Whether you choose to enjoy it with a sprinkle of Parmesan cheese or alongside a slice of crusty bread, this soup is sure to be a hit at the dinner table.
It’s an easy recipe to prepare, making it ideal for both weeknight dinners and special occasions.
Feel free to adjust the seasoning and texture to suit your preferences, and enjoy the warmth and comfort of this delightful dish.
Frequently Asked Questions
Can I Use Frozen Spinach Instead of Fresh?
Absolutely, you can use frozen spinach! Thaw it first and squeeze out excess water. Fold it into the soup after boiling the potatoes, ensuring even distribution. Present the soup with a vibrant garnish for an appealing look.
Is This Soup Suitable for Vegans?
Yes, make it vegan by replacing milk with plant-based alternatives like almond or oat milk. Omit Parmesan cheese garnish. Confirm your vegetable broth is vegan. Serve it in a deep bowl, garnished with fresh herbs for presentation.
What Can I Use as a Substitute for Parmesan Cheese?
You can substitute Parmesan with nutritional yeast for a cheesy flavor. Sprinkle it generously before serving for added umami. Alternatively, use vegan Parmesan, often made from nuts, to maintain that rich, savory finish on your dish.
How Can I Make the Soup Spicier?
To spice up the soup, sauté diced jalapeños with onions, or add a pinch of cayenne pepper during simmering. Incorporate chili flakes for extra heat. Garnish with sliced fresh chili for an attractive presentation.
Can I Add Other Vegetables to the Soup?
Sure, incorporate vegetables like carrots or celery for added flavor and texture. Dice them uniformly for even cooking. Sauté alongside onions. Guarantee vibrant presentation by maintaining bright colors. Balance flavors with additional seasoning if needed.
Spinach Potato Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 4 cup vegetable broth
- 4 medium potatoes peeled and diced
- 6 cup fresh spinach leaves
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 cup Parmesan cheese grated, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic to the pot and sauté until the onion is translucent.
- Pour in the vegetable broth and add the diced potatoes.
- Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in the fresh spinach leaves and cook until wilted.
- Remove the pot from heat and blend the soup using a blender or immersion blender until smooth.
- Return the pot to heat and stir in the milk, salt, black pepper, and nutmeg.
- Heat the soup gently until warmed through, without bringing it to a boil.
- Ladle the soup into bowls and garnish with Parmesan cheese if desired.
- Allow to rest for 5 minutes before serving.
Notes
