This creamy spinach and potato soup is a warm hug in a bowl! With fresh spinach and soft potatoes, it’s both healthy and filling. Perfect for a cozy night in!
Whenever I make this soup, I feel like a kitchen magician. Just blend, simmer, and enjoy! It’s super easy, and leftovers taste even better the next day!
Key Ingredients & Substitutions
Butter: Butter adds a rich flavor to the soup. You can substitute with olive oil or vegan butter for a healthier or dairy-free option.
Leeks: Leeks lend a mild onion flavor. If you can’t find them, use more onions or shallots instead. Just be sure to adjust the quantity according to your taste!
Potatoes: Use any starchy potatoes like Russets or Yukon Golds for a creamy texture. Sweet potatoes work too, giving a different flavor while still being delicious.
Broth: Vegetable broth is a great option for a vegetarian soup. For added richness, you can use chicken broth instead. Homemade is best, but store-bought works well!
Spinach: Fresh spinach is wonderful, but you can use frozen spinach if that’s what you have. Just thaw and squeeze out extra moisture before adding it to the soup.
Milk or Cream: Whole milk gives a nice creaminess. For a lighter soup, opt for low-fat milk or a non-dairy option like almond or oat milk. Cream will make it extra rich if you’re feeling indulgent!
What’s the Best Way to Achieve Creamy Texture in This Soup?
The key to a smooth and creamy texture lies in properly blending your soup. Here’s how to do it right:
- Once the potatoes are tender, use an immersion blender directly in the pot to make it super easy! This avoids messy transfers.
- If using a regular blender, allow the soup to cool slightly. Blend in batches, filling the blender only halfway to prevent spills.
- After blending, return the soup to the pot and stir in the milk or cream to bring back that creamy texture.
Always taste and adjust seasoning after blending, as flavors can change with the added cream!
How to Make Easy Creamy Spinach and Potato Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 leeks, white and pale green parts sliced and washed well
- 3 medium potatoes, peeled and diced
- 3 cups vegetable or chicken broth
- 1 cup whole milk or cream
- 4 cups fresh spinach, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, making a total of around 40 minutes. That’s not too long for a delicious and hearty soup!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, melt the butter over medium heat. Add the finely chopped onion and sliced leeks. Cook these until they are softened and fragrant, which should take about 5-7 minutes. Stir them occasionally to prevent burning!
2. Add the Potatoes:
Once the onions and leeks have softened, toss in the diced potatoes. Stir everything together so the potatoes are coated with the onion-leek mixture.
3. Create the Soup Base:
Pour in the broth and bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender. This will take about 15 minutes. You can test doneness by poking a potato with a fork!
4. Blend for Creaminess:
Using an immersion blender, carefully puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth, then return it to the pot.
5. Add the Cream and Spinach:
Now stir in the milk or cream to add richness, then add the roughly chopped spinach. Cook the soup for another 3-5 minutes, just until the spinach has wilted and the soup is heated through.
6. Season to Taste:
Finally, add the salt, black pepper, and nutmeg if you’re using it. Be sure to taste the soup and adjust the seasonings as preferred!
7. Serve and Enjoy:
Grab a bowl and serve this comforting soup warm, ideally with some crusty bread or your favorite garnish like extra spinach or a drizzle of cream on top. Enjoy!
This creamy spinach and potato soup is perfect for chilly days and is sure to warm you right up!
Frequently Asked Questions (FAQ)
Can I Use Frozen Spinach Instead of Fresh?
Yes, frozen spinach works perfectly! Just make sure to thaw it and squeeze out any excess moisture before adding it to the soup. This will help maintain the soup’s creamy texture!
How Can I Make This Soup Vegan?
To make a vegan version, substitute the butter with olive oil, use vegetable broth, and swap the whole milk or cream for coconut milk or a plant-based cream alternative. The flavors will still be rich and delicious!
What Should I Do with Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat while stirring occasionally to keep it creamy. If it thickens too much, just add a splash of broth or water to loosen it up!
Can I Add Other Vegetables to the Soup?
Absolutely! Feel free to get creative by adding other vegetables like carrots, celery, or even peas. Just be sure to sauté them along with the onions and leeks to develop their flavors!
