This creamy spinach and potato soup is a hearty yet wholesome bowl of comfort, perfect for busy weeknights or cozy weekends.
Packed with fiber-rich potatoes, iron-loaded spinach, and a touch of protein, it delivers balanced nutrition while staying satisfying and nourishing.
With simple ingredients, minimal prep, and a velvety finish, it’s an easy, family-friendly recipe that works beautifully for everyday cooking or meal-prep.
Spinach Potato Soup
Equipment
- 1 Large saucepan or Dutch oven
- 1 cutting board
- (1) Chef’s knife
- 1 measuring cup set
- 1 measuring spoons set
- 1 Hand blender (or countertop blender)
- 1 Wooden spoon or spatula
Ingredients
- 12 oz fresh baby spinach
- 3 tbsp unsalted butter
- 1½ lbs Yukon gold potatoes chopped or thinly sliced
- 1 cup onion diced
- 2 garlic cloves minced
- 2½ cups vegetable or chicken broth
- 1 cup water or more broth, see notes
- Salt to taste
- ¼ tsp black pepper
- ¾ cup heavy cream
- Optional for serving:
- ½ cup freshly grated cheddar cheese
Instructions
- Sauté the Aromatics: Place a large saucepan or Dutch oven over medium heat and add the butter. Once the butter has melted and begins to foam slightly, stir in the diced onion. Cook for about 4–5 minutes, stirring often, until the onion turns soft and translucent. Add the minced garlic and continue cooking for another 1–2 minutes, just until fragrant. Be careful not to burn the garlic—it should smell sweet and mellow, not bitter.
- Cook the Potatoes: Add the chopped or thinly sliced Yukon gold potatoes to the pan, stirring them gently so they absorb the buttery onion mixture. Immediately pour in the broth along with the water (or simply use more broth if preferred). Stir well and bring the mixture to a rolling boil. This ensures the potatoes begin to soften quickly and release their starch, which will later help thicken the soup naturally.
- Simmer Until Tender: Once the soup has reached a boil, reduce the heat to low-medium and cover the pot with a lid. Allow the potatoes to simmer gently for about 15–18 minutes, or until they can be easily pierced with a fork. Stir occasionally to prevent sticking and to ensure even cooking. If the liquid reduces too much during simmering, splash in an extra bit of broth or water to maintain a soupy consistency.
- Add the Fresh Spinach: When the potatoes are tender, remove the lid and add the fresh baby spinach directly to the pot. Stir continuously as the spinach wilts—this will happen very quickly, within 1–2 minutes. Adding the spinach at this stage keeps its vibrant green color and delicate flavor intact, rather than overcooking it. Once wilted, immediately turn off the heat to prevent the spinach from losing its nutrients.
- Blend Until Smooth: Using an immersion (hand) blender, carefully blend the soup directly in the pot until completely smooth and creamy. If you don’t have an immersion blender, allow the soup to cool slightly, then transfer it in batches to a high-speed countertop blender. Blend until velvety, then return the mixture to the pot. Be cautious when blending hot liquids—always vent the lid slightly to prevent pressure buildup.
- Enrich with Cream: Place the pot back on low heat and pour in the heavy cream. Stir slowly until the cream is fully incorporated, giving the soup its signature silky texture. If you’d like extra richness, you can also stir in the optional shredded cheddar cheese at this point, allowing it to melt gently into the hot soup. Taste and adjust seasoning with additional salt and black pepper if needed.
- Serve and Enjoy: Ladle the hot soup into bowls and garnish with more shredded cheese if desired. This soup pairs wonderfully with a slice of crusty bread, a side salad, or even grilled sandwiches. Serve immediately for the creamiest texture, or let it cool slightly before storing for later use.
Notes
- Yukon gold potatoes are ideal for this soup because they break down slightly during cooking, creating a naturally creamy texture without the need for excessive cream.
- For a smoother soup, always blend while the mixture is hot, but allow it to cool slightly if using a countertop blender to avoid splattering.
- Fresh baby spinach works best, but you can also substitute with mature spinach or even baby kale for a slightly earthier flavor.
- Adjust the thickness by adding more broth for a lighter soup or reducing it slightly for a richer, denser texture.
- Optional cheddar cheese adds a savory, melty layer of flavor, but the soup is equally delicious without it, keeping it lighter and lower in saturated fat.
Chef’s Secrets For Perfect Soup
The secret to an exceptionally creamy and flavorful spinach and potato soup starts with proper sautéing.
Softening the onions until translucent allows their natural sweetness to develop, forming the base of the soup.
Adding garlic later ensures its flavor remains fresh and aromatic.
When simmering, don’t rush—the potatoes need enough time to become tender and release their starch.
Blending the soup while it’s hot creates a naturally velvety texture, and finishing with cream or cheese elevates both richness and mouthfeel.
For an extra layer of depth, consider a pinch of nutmeg or smoked paprika in the final step—these subtle flavors make the soup feel gourmet.
Serving Suggestions For Maximum Enjoyment
This soup is versatile and works well as a light meal or a starter.
Serve it with crusty bread, garlic toast, or a simple side salad to make a complete meal.
For a cozy twist, swirl in a dollop of sour cream or Greek yogurt just before serving.
Adding a sprinkle of crispy bacon bits or toasted nuts on top gives delightful texture contrast.
For a quick weeknight dinner, pair it with a warm grilled cheese sandwich for a comforting and satisfying combination that both kids and adults will love.
Storage Tips For Soup Longevity
Spinach and potato soup stores very well and can be a great option for meal prep.
Let the soup cool to room temperature before transferring it into airtight containers.
Refrigerated, it will last for up to 4 days. For longer storage, freeze in portioned containers for up to 3 months—avoid adding cheese before freezing; instead, stir in freshly grated cheese after reheating.
When reheating, warm gently on low heat to prevent curdling the cream.
If the soup thickens too much after chilling or freezing, simply stir in a splash of broth or water to restore the desired consistency.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, frozen spinach can be used, but thaw and drain it well before adding to the soup to avoid excess water, which could dilute the flavor.
2. Can this soup be made dairy-free?
Absolutely! Substitute the heavy cream with coconut milk or cashew cream, and omit or use a dairy-free cheese option for a completely vegan version.
3. Can I prepare this soup ahead of time?
Yes, you can make the soup a day in advance. Store in the refrigerator and reheat gently on the stove. Blending before storing helps maintain smooth texture.
4. How can I make the soup thicker or thinner?
For a thicker soup, use slightly less water or broth, or mash a few of the potatoes before blending.
For a thinner consistency, gradually add more broth or water until desired thickness is reached.
5. Can I add other vegetables to this soup?
Definitely! Carrots, leeks, or celery can be sautéed with the onion for added flavor and nutrition.
Just adjust cooking time to ensure all vegetables are tender before blending.
