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
For a creamier texture, you can substitute half of the milk with heavy cream. Adjust the seasoning to taste, especially if using homemade vegetable broth, as its saltiness can vary. If you prefer a chunkier soup, blend only half of the soup and mix it with the remaining unblended portion. This soup pairs well with crusty bread or a simple green salad for a complete meal.
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