Creamy Spinach and Potato Garden Soup made in 35 mins—hearty, comforting, and kid-friendly
This Creamy Spinach and Potato Garden Soup is a comforting dish combining rich potatoes and vibrant spinach, perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 bowls
- Category: Lunch & Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups Potatoes, starchy like Russets
- 4 cups Fresh Spinach
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Vegetable Broth, low-sodium
- 1 cup Heavy Cream or Coconut Milk
- 2 tablespoons Butter
- Salt, to taste
- Pepper, to taste
- 1 pinch Nutmeg (optional)
- 1/4 cup Parmesan Cheese (optional garnish)
- Fresh Herbs (Thyme or Chives), to taste, for garnish
Instructions
1. Heat butter in a large pot over medium heat, sauté chopped onion and garlic until fragrant and softened, about 5 minutes.
2. Pour in diced potatoes and vegetable broth, bring to a gentle boil, then reduce heat to simmer. Cook until potatoes are tender, about 15–20 minutes.
3. Stir in fresh spinach leaves, folding gently until wilted and bright green, about 2–3 minutes.
4. Carefully transfer soup in batches to a blender, blending until silky-smooth. Return to pot.
5. Reduce heat to low, whisk in heavy cream and butter until fully incorporated.
6. Taste and season with salt, pepper, and nutmeg if desired. Ladle hot soup into bowls, garnish with parmesan and fresh herbs.
Notes
For the best texture, use starchy potatoes like Russets, and add spinach at the end to maintain its vibrant color. Optionally sprinkle with chopped chives or bacon bits for extra flavor.