Make this Creamy Spinach Potato Soup for a nourishing and comforting meal. This recipe uses simple ingredients to create a smooth, wholesome soup perfect for chilly nights.
Author:katereilly
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
2 large russet potatoes, peeled and diced
4 cups vegetable broth
10 ounces fresh spinach, washed
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
Add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the fresh spinach in batches, allowing it to wilt down completely into the broth. This takes about 3 to 5 minutes.
Remove the pot from the heat. Use an immersion blender to blend the soup until it reaches your desired level of creaminess. For a very smooth texture, blend thoroughly.
Stir in the heavy cream (or coconut milk) and the nutmeg. Heat gently for 2 minutes, but do not let the soup boil after adding the cream.
Season generously with salt and pepper. Taste and adjust seasonings as needed.
Serve your homemade Creamy Spinach Soup hot with crusty bread.
Notes
For a thicker soup, reserve one small potato, dice it, and cook it separately until very soft, then blend it into the soup base before adding the cream.
If you want a richer flavor, substitute half the vegetable broth with chicken broth.
This soup freezes well. Cool completely before transferring to an airtight container for storage.