Spinach Potato Soup

Why You’ll Love Spinach Potato Soup Recipe

• Minimal ingredients yet full flavour: onion, garlic, herbs and paprika set a tasty base.

• Creaminess achieved without heavy cream — the milk‑and‑flour slurry thickens it simply.

• Spinach adds vibrant colour and nutrition, making it both comforting and fresh.

• Quick cooking: around 30 minutes from start to finish.

• Versatile: works with vegetable broth (for vegetarian) or chicken broth if preferred.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons butter

• 1 onion, diced

• 2 garlic cloves, minced

• ½ teaspoon paprika

• ½ teaspoon Italian herbs

• 1½ lb (≈675 g) potatoes, diced

• 2¼ cups (≈540 ml) low‑sodium vegetable broth

• 1 cup (≈240 ml) milk

• ¼ cup (≈30 g) all‑purpose flour

• 1 tablespoon low‑sodium soy sauce

• 1 teaspoon fine salt, or to taste

• ⅛ teaspoon freshly ground pepper

• 4 oz (≈120 g) baby spinach

Directions

1. Melt the butter in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until the onion softens.

2. Add the minced garlic, paprika and Italian herbs and cook for an extra minute or so, until the onion is coated and fragrant.

3. Stir in the cubed potatoes and the vegetable broth. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 15 minutes or until the potatoes are tender.

4. Meanwhile, whisk together the milk and flour in a separate jug or cup to form a smooth slurry.

5. Once the potatoes are tender, add the milk‑and‑flour slurry and the soy sauce. Stir until the liquid returns to a simmer and begins to thicken (about 2 minutes).

6. Adjust the seasoning: salt and freshly ground pepper to taste.

7. Add the baby spinach a handful at a time, stirring for about 2‑3 minutes until the spinach wilts yet remains bright green.

8. Serve immediately while hot. Optionally top with grated Parmesan, drizzle of extra virgin olive oil, and pair with crusty bread or croutons.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Use smoked paprika instead of regular paprika for a slightly deeper flavour.

• Substitute chicken broth instead of vegetable broth if you’re not going vegetarian.

• Swap milk and flour slurry with cashew cream or coconut milk for a dairy‑free version.

• Use frozen spinach (thawed and well‑drained) in place of fresh baby spinach.

• Add toppings such as crispy bacon bits, sautéed mushrooms, or a swirl of pesto for extra richness.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Note that since the soup contains flour, it will thicken further when chilled — add a splash of water or milk when reheating to restore the desired consistency.

• Freezer: Yes, this soup freezes well. Defrost in refrigerator overnight and reheat gently on the stovetop, adjusting texture with additional liquid as needed.

• Reheating: Warm over medium‑low heat, stirring frequently. Add extra broth or milk to loosen if it’s too thick.

FAQs

What kind of potatoes work best?

You can use any potatoes, but medium‑starch ones like Yukon Gold give a nice creamy texture without falling apart too much.

Can I make this soup vegan?

Yes — substitute butter with a plant‑based alternative, use vegetable broth, replace milk with a non‑dairy milk (such as oat or soy), and use cornstarch or arrowroot instead of flour for the slurry.

Do I need to peel the potatoes?

Peeling is optional — you can leave the skins on if you prefer a more rustic texture and additional fiber. Just wash them well and dice into uniform pieces.

Can I omit the soy sauce?

Yes, the soy sauce adds depth and colour, but you can skip it if you don’t have it or prefer not to use it. The soup will still be flavorful.

Is a blender required for this soup?

No, you don’t need a blender for this recipe. The slurry method thickens the soup without pureeing — leaving potato pieces gives a nice texture contrast.

How can I make it thicker or thinner?

For a thicker soup, reduce the broth slightly or cook a bit longer uncovered. For a thinner consistency, add additional milk or broth during reheating.

Can I prep this ahead of time?

You can chop the vegetables and measure ingredients ahead. It’s best to cook and add the spinach just before serving, since spinach tends to wilt and can get mushy if overcooked ahead.

What other greens can I use besides spinach?

You can substitute baby spinach with baby kale, Swiss chard, or even chopped collard greens — though cooking times may vary slightly.

Can I add other vegetables?

Yes — you might include diced carrots, celery, or leeks during the sauté step, though that may slightly alter cooking time and flavour balance.

Is this soup freezer‑friendly?

Absolutely. After cooling, freeze in a suitable container. When reheating, stir gently and add liquid if needed to adjust consistency.

Conclusion

This spinach potato soup brings together comfort and simplicity in one bowl: creamy texture without heavy cream, wholesome potatoes and fresh spinach, and flavour that works any time of the year. Whether you’re looking for a quick weeknight meal or a cozy dish to share, this recipe has you covered. Enjoy!

Spinach Potato Soup

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This creamy spinach potato soup is a healthy, simple, and comforting dish made with wholesome ingredients. It’s flavorful, easy to prepare, and perfect for a cozy meal.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

• 2 Tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 medium potatoes, peeled and diced
• 5 oz (150g) fresh spinach
• 4 cups (1 liter) vegetable broth
• Salt and pepper to taste
• 1 tsp thyme (optional)

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for about 5 minutes until softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the diced potatoes and thyme (if using), and cook for 2 minutes.
5. Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the potatoes are tender.
6. Add the fresh spinach and cook for another 2-3 minutes until wilted.
7. Use an immersion blender to blend the soup until smooth (or blend in batches using a regular blender).
8. Season with salt and pepper to taste and serve hot.

Notes

• You can add a splash of lemon juice or a pinch of nutmeg for extra flavor.
• For a chunkier texture, blend only part of the soup.
• Serve with crusty bread or croutons for a complete meal.

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 3g
• Sodium: 700mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg