Introduction: Spinach and potato soup is a deliciously hearty dish that combines the earthy flavor of spinach with the comforting richness of potatoes. Perfect for cold weather, this recipe offers a warm and nutritious meal that’s easy to prepare. The addition of savory herbs and spices enhances the taste, while the creamy texture makes each spoonful satisfying. Whether you’re looking for a healthy lunch, dinner, or a dish to warm you up on chilly evenings, this soup is sure to become a favorite.
Ingredients:
4 large potatoes, peeled and diced
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
4 cups vegetable broth (or chicken broth)
5 cups fresh spinach leaves, washed and chopped
1 cup milk or cream (optional for a creamier texture)
1 teaspoon dried thyme
Salt and pepper, to taste
1 bay leaf (optional)
Fresh parsley or chives for garnish (optional)
Directions:
Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for about 3-4 minutes until softened.
Add minced garlic and cook for an additional 1 minute until fragrant.
Add the diced potatoes to the pot and stir to combine with the onion and garlic.
Pour in the vegetable broth, and if using, add the bay leaf and thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 15-20 minutes, or until the potatoes are tender.
Add the chopped spinach to the soup and cook for another 3-5 minutes, until the spinach has wilted.
For a creamier soup, use an immersion blender to blend part of the soup or transfer it to a blender in batches. Blend until smooth, leaving some chunks for texture if desired.
Stir in the milk or cream, and season with salt and pepper to taste. Simmer for an additional 2-3 minutes.
Remove the bay leaf, if used, and serve the soup hot, garnished with fresh parsley or chives.
Serving and Storage Tips:
Serve the soup with crusty bread or a side salad for a complete meal.
This soup is perfect for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stovetop.
Variations:
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