Spinach Potato Soup
A smooth and creamy spinach and potato soup that’s both hearty and nutritious. With tender Yukon potatoes, fresh spinach, and a touch of cream, this soup is full of flavor while being simple to prepare. Perfect for quick dinners, cozy lunches, or meal-prep, it’s a versatile recipe you’ll want on repeat.
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.