This warm and cozy spinach potato soup is packed with creamy goodness and fresh flavors. It’s perfect for chilly days and takes just a bit of time to make!
Whenever I make it, I can’t help but smile! I love how the potatoes make it filling, and the spinach adds a pop of color. Plus, it’s a great way to sneak in some greens!
Key Ingredients & Substitutions
Potatoes: Use medium potatoes for this recipe. I recommend Yukon Gold or Russet potatoes for their creaminess. If you’re looking for a healthier option, sweet potatoes can be a great choice as well!
Broth: Vegetable broth works for a vegetarian version, while chicken broth adds a richer flavor. You can also make your own broth or use bouillon cubes if you’re short on time.
Onion: A yellow onion is best for sweetness, but you can easily substitute with shallots or even leeks for a different flavor profile.
Spinach: Fresh spinach is ideal, but if you only have frozen spinach, use that instead. Just make sure to thaw and drain any excess water before adding it to the soup.
Cream: For a dairy-free option, coconut milk is fantastic! If you prefer a lighter touch, you can skip the cream entirely or use a plant-based cream substitute for smoothness.
How Do I Make Sure the Potatoes Are Perfectly Tender?
Cooking the potatoes until they’re just tender is vital for this soup. Here’s how to nail it:
- Dice your potatoes into uniform sizes to ensure they cook evenly.
- Once you’ve added them to the broth, bring everything to a boil and then switch to a simmer. This helps them cook through without falling apart.
- Test doneness by poking with a fork; they should be easily pierced but not mushy. This will usually take about 15-20 minutes.
Spinach Potato Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 4 medium potatoes, peeled and diced
- 6 cups vegetable or chicken broth
- 2 tablespoons olive oil or butter
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 6 cups fresh spinach, roughly chopped
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper, plus extra for garnish
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon dried thyme or fresh thyme leaves
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
How Much Time Will You Need?
This heartwarming soup takes about 10 minutes to prepare and about 30 minutes to cook, making a total of approximately 40 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Once it’s nice and warm, add the finely chopped onion. Sauté for about 5 minutes or until the onion becomes translucent. Then, mix in the minced garlic and cook for another minute. Keep an eye on it to make sure it doesn’t burn!
2. Add the Potatoes:
Now it’s time to add the diced potatoes. Give them a good stir to coat them with the onion and garlic mixture, making sure they are well combined.
3. Pour in the Broth:
Next, pour in the vegetable or chicken broth. Turn the heat up high to bring it to a boil. Once it’s boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender when you poke them with a fork.
4. Incorporate the Spinach:
Add the chopped spinach and thyme to the pot. Stir it all together and cook for another 3-5 minutes until the spinach has wilted down and is vibrant green.
5. Make it Creamy (Optional):
If you love a creamy soup, now’s the time to stir in the heavy cream or coconut milk. Give it a gentle warm-up, but avoid boiling at this stage.
6. Season and Serve:
Finally, taste your soup and season it with salt and black pepper. If you like a bit of heat, sprinkle in the crushed red pepper flakes. Serve it hot, garnished with extra black pepper or red pepper flakes if you wish.
This delicious spinach potato soup is not only hearty but also colorful and comforting. Enjoy every warm sip!
Can I Use Frozen Spinach Instead of Fresh?
Yes, you can use frozen spinach! Just make sure to thaw it and squeeze out any excess water before adding it to the soup. This way, you won’t end up with too much liquid in your soup.
What Other Vegetables Can I Add?
You can definitely add other vegetables! Carrots, celery, or even zucchini would work well. Just chop them finely and add them along with the potatoes to ensure they cook through properly.
How Can I Make This Soup Vegan?
To make the soup vegan, simply use vegetable broth, olive oil, and substitute the cream with coconut milk or leave it out entirely. You can also enhance the flavor with nutritional yeast for a cheesy taste!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just reheat on the stove or in the microwave when you’re ready to enjoy it again!