Chilled Spinach Potato Soup with Buttermilk

Nutriscore Rating: 68/100

Cool, creamy, and packed with vibrant flavors, this Chilled Spinach Potato Soup with Buttermilk is the ultimate refreshment for warm days. Featuring the perfect blend of hearty potatoes, delicate fresh spinach, and tangy buttermilk, this velvety smooth soup strikes the balance between rich and light. Sautéed onion and garlic create a savory base, while a hint of nutmeg adds an unexpected layer of warmth. Served chilled and garnished with fresh chives and an optional dollop of sour cream, this soup is a feast for the senses and ideal as a summer appetizer or light lunch. Ready in under an hour with minimal effort, it’s a make-ahead dish that’s as easy as it is delicious. Keywords: chilled spinach soup, potato buttermilk soup, cold summer soups, creamy spinach soup recipe.

Recipe Information

• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

12 items

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 cloves Garlic, minced
• 2 medium Potatoes, peeled and cubed
• 4 cups Vegetable stock
• 6 cups Fresh spinach leaves
• 1 cup Buttermilk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Ground nutmeg
• 2 tablespoons Fresh chives, chopped (for garnish)
• 0.25 cup Sour cream (optional, for garnish)

📝 Instructions

12 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and sauté for 3-4 minutes until translucent.

3. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

4. Add the peeled and cubed potatoes to the pot, followed by the vegetable stock.

5. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.

6. Add the fresh spinach leaves to the pot and cook for 2-3 minutes, just until they wilt.

7. Remove the pot from the heat and allow the mixture to cool slightly.

8. Using an immersion blender or a standard blender, puree the soup until smooth. Be cautious if the soup is still hot.

9. Stir in the buttermilk, salt, black pepper, and nutmeg. Adjust seasoning to taste.

10. Transfer the soup to a large bowl, cover it with plastic wrap, and refrigerate for at least 2 hours or until chilled.

11. Once chilled, ladle the soup into serving bowls.

12. Garnish each bowl with chopped chives and a dollop of sour cream, if desired. Serve cold and enjoy!

Nutrition Facts

1 serving (463.9g)

Calories		297
% Daily Value*
Total Fat		13.5 g	17%
	Saturated Fat	4.2 g	21%
	Polyunsaturated Fat	0.9 g
Cholesterol		14 mg	5%
Sodium		1145 mg	50%
Total Carbohydrate		35.7 g	13%
	Dietary Fiber	5.6 g	20%
	Total Sugars	9.3 g
Protein		9.3 g	19%
Vitamin D		0.8 mcg	4%
Calcium		167 mg	13%
Iron		2.3 mg	13%
Potassium		1066 mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 487 cal (40.2%%)

Protein: 149 cal (12.3%%)

Carbs: 575 cal (47.4%%)