Herbed Potato Mushroom Spinach Soup
Warm up with a comforting bowl of Herbed Potato Mushroom Spinach Soup, a hearty and flavorful dish that's perfect for any season. This wholesome recipe combines earthy mushrooms, tender russet potatoes, and vibrant spinach, all simmered in a fragrant vegetable broth infused with thyme, oregano, and a touch of cream for optional richness. With its balance of creamy and chunky textures, thanks to partial blending, this soup is both satisfying and loaded with nutrients. Topped with fresh parsley for a burst of freshness, it’s an easy, one-pot meal that’s ready in under an hour. Whether you’re in search of a cozy dinner or a crowd-pleasing appetizer, this soup is as versatile as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 300 grams white button mushrooms, sliced
- 3 medium russet potatoes, peeled and diced
- 4 cups vegetable broth
- 2 teaspoons fresh thyme leaves
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 4 cups fresh spinach leaves
- 0.5 cup heavy cream (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the unsalted butter and olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Add the diced potatoes to the pot, followed by the vegetable broth, thyme leaves, oregano, and bay leaf. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes until the potatoes are tender.
Remove the bay leaf from the soup and discard.
Using an immersion blender, blend the soup partially (or fully for a creamier texture), leaving some chunks for a hearty consistency.
Stir in the fresh spinach leaves and cook for 3-4 minutes until wilted.
If using, add the heavy cream and stir until fully incorporated.
Season with salt and freshly ground black pepper. Adjust seasoning to taste.
Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 4754 mg | 207% | |
| Total Carbohydrate | 220.0 g | 80% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 33.2 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 478 mg | 37% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 6478 mg | 138% | |
*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.
