Creamy Spinach and Potato Soup
Indulge in the comforting flavors of Creamy Spinach and Potato Soup, a velvety, nutrient-packed dish perfect for cozy evenings or a light yet satisfying meal. This wholesome recipe combines tender russet potatoes, vibrant fresh spinach, and a touch of heavy cream to create an irresistibly smooth and rich texture. With aromatic hints of sautéed garlic, onion, and a dash of optional nutmeg, this soup strikes the perfect balance between hearty and delicate. Serve it piping hot with a sprinkle of Parmesan cheese and crusty bread on the side for a restaurant-quality experience at home. Ready in just 45 minutes, this quick and easy vegetarian soup is your go-to for a wholesome lunch or dinner that’s as delicious as it is nourishing.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (chopped) yellow onion
- 3 minced garlic cloves
- 3 medium (peeled and diced) russet potatoes
- 4 cups vegetable broth
- 5 cups (packed) fresh spinach leaves
- 1 cup heavy cream
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 teaspoon (optional) ground nutmeg
- 0.25 cup (optional, for garnish) grated Parmesan cheese
- (optional, for serving) crusty bread
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped yellow onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and cook for another 1 minute, until fragrant.
Add the diced potatoes to the pot and stir to coat them evenly with the onion and garlic mixture.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Add the fresh spinach leaves to the pot and stir until they are wilted, about 2-3 minutes.
Use an immersion blender to puree the soup directly in the pot, or carefully transfer the mixture to a blender in batches and blend until smooth. Return the soup to the pot if necessary.
Stir in the heavy cream and season with salt, black pepper, and ground nutmeg (if using). Cook for another 2-3 minutes over low heat to warm through, but do not boil.
Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.
Serve hot with crusty bread on the side, if preferred.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 5465 mg | 238% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 26.0 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 5412 mg | 115% | |
*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.
