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–+ servings
Creamy Spinach and Potato Garden Soup

Creamy Spinach and Potato Garden Soup for Cozy Nights

This Creamy Spinach and Potato Garden Soup is a warm, fulfilling dish that melts your worries away, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Appetizers
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 4 cups Diced Starchy Potatoes (e.g., Russets) Avoid waxy types for smooth texture.
  • 6 cups Fresh Spinach Fresh is best for flavor.
  • 1 unit Onion, finely chopped Enhances flavor.
  • 3 cloves Garlic, minced Adds fragrant base.
  • 6 cups Low-Sodium Vegetable Broth The soul of the soup.
Creaminess
  • 1 cup Heavy Cream or Coconut Milk Coconut milk for dairy-free.
  • 2 tablespoons Butter Adds richness.
Seasoning and Garnish
  • to taste Salt Essential for flavor.
  • to taste Pepper Essential for flavor.
  • pinch Nutmeg Optional but delicious.
  • to garnish Fresh Parmesan Cheese Optional for flavor.
  • to garnish Fresh Herbs (Thyme or Chives) For presentation.

Equipment

  • large pot
  • Blender

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter in a large pot over medium heat. Add finely chopped onion and minced garlic, stirring for about 5 minutes until the onion is translucent.
  2. Add diced starchy potatoes to the pot, followed by vegetable broth. Bring to a gentle boil, then reduce to a simmer and cook for 15-20 minutes until fork-tender.
  3. Stir in fresh spinach and cook for an additional 2-3 minutes until wilted.
  4. Transfer the soup in batches to a blender and blend until smooth. Return the mixture to the pot.
  5. Whisk in heavy cream or coconut milk and adjust seasoning with salt, pepper, and nutmeg over low heat.
  6. Ladle into bowls and garnish with grated Parmesan cheese and fresh herbs before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 3000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Use starchy potatoes for a creamy texture and add spinach at the end to retain color. Cool soup before storing.

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