Creamy Spinach and Potato Soup

Indulge in the comforting flavors of Creamy Spinach and Potato Soup, a velvety, nutrient-packed dish perfect for cozy evenings or a light yet satisfying meal. This wholesome recipe combines tender russet potatoes, vibrant fresh spinach, and a touch of heavy cream to create an irresistibly smooth and rich texture. With aromatic hints of sautéed garlic, onion, and a dash of optional nutmeg, this soup strikes the perfect balance between hearty and delicate. Serve it piping hot with a sprinkle of Parmesan cheese and crusty bread on the side for a restaurant-quality experience at home. Ready in just 45 minutes, this quick and easy vegetarian soup is your go-to for a wholesome lunch or dinner that’s as delicious as it is nourishing.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium (chopped) yellow onion
• 3 minced garlic cloves
• 3 medium (peeled and diced) russet potatoes
• 4 cups vegetable broth
• 5 cups (packed) fresh spinach leaves
• 1 cup heavy cream
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper
• 0.25 teaspoon (optional) ground nutmeg
• 0.25 cup (optional, for garnish) grated Parmesan cheese
• 0 (optional, for serving) crusty bread

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped yellow onion and sauté for 4-5 minutes until soft and translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute, until fragrant.

Step 4

Add the diced potatoes to the pot and stir to coat them evenly with the onion and garlic mixture.

Step 5

Pour in the vegetable broth and bring the mixture to a boil.

Step 6

Reduce the heat to a simmer, cover the pot, and cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 7

Add the fresh spinach leaves to the pot and stir until they are wilted, about 2-3 minutes.

Step 8

Use an immersion blender to puree the soup directly in the pot, or carefully transfer the mixture to a blender in batches and blend until smooth. Return the soup to the pot if necessary.

Step 9

Stir in the heavy cream and season with salt, black pepper, and ground nutmeg (if using). Cook for another 2-3 minutes over low heat to warm through, but do not boil.

Step 10

Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired.

Step 11

Serve hot with crusty bread on the side, if preferred.

Nutrition Facts

Serving size	(2026.7g)

Amount per serving	% Daily Value*
Calories	2228.5

Total Fat 124.8g	0%
Saturated Fat 58.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 260mg	0%
Sodium 5465.1mg	0%
Total Carbohydrate 217.9g	0%
Dietary Fiber 26.2g	0%
Total Sugars 26.0g
Protein 49.6g	0%

Vitamin D 0IU	0%
Calcium 593.4mg	0%
Iron 15.5mg	0%
Potassium 5412.1mg	0%

*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.

Source of Calories

Fat: 51.2%

Protein: 9.0%

Carbs: 39.7%