Spinach Potato Soup
Creamy, comforting, and packed with wholesome flavor, this Spinach Potato Soup strikes the perfect balance between hearty and nutritious. Made with tender russet potatoes, fresh spinach, and a hint of nutmeg, this velvety soup is pureed to a silky smooth texture and enriched with a splash of heavy cream. The combination of sautéed garlic and onions enhances the savory depth, while optional parmesan cheese adds a touch of indulgence. Ready in just 45 minutes, this simple yet impressive dish is ideal for weeknight dinners or as a stunning starter for a cozy gathering. Serve it with crusty bread for a complete meal that will warm your soul. Whether you’re looking to use fresh spinach or a comforting potato recipe, this Spinach Potato Soup is a must-try highlight of your kitchen repertoire!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 3 large russet potatoes, peeled and diced
- 4 cups vegetable stock
- 6 cups fresh spinach leaves, packed
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 0.25 cup parmesan cheese, grated (optional)
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the diced onion and cook, stirring often, until softened and translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute, until fragrant.
Stir in the diced potatoes and pour in the vegetable stock. Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes, or until the potatoes are tender.
Add the spinach leaves to the pot and stir until they wilt, about 2–3 minutes.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the heavy cream, salt, black pepper, and ground nutmeg. Taste and adjust seasonings if needed.
Bring the soup back to a gentle simmer for 2–3 minutes, but do not let it boil.
Serve hot, garnished with grated parmesan cheese if desired. Enjoy your Spinach Potato Soup!
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 76.5 g | 382% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 5714 mg | 248% | |
| Total Carbohydrate | 234.9 g | 85% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 25.0 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1075 mg | 83% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 6351 mg | 135% | |
*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.
