Herbed Potato Mushroom Spinach Soup

Warm up with a comforting bowl of Herbed Potato Mushroom Spinach Soup, a hearty and flavorful dish that's perfect for any season. This wholesome recipe combines earthy mushrooms, tender russet potatoes, and vibrant spinach, all simmered in a fragrant vegetable broth infused with thyme, oregano, and a touch of cream for optional richness. With its balance of creamy and chunky textures, thanks to partial blending, this soup is both satisfying and loaded with nutrients. Topped with fresh parsley for a burst of freshness, it’s an easy, one-pot meal that’s ready in under an hour. Whether you’re in search of a cozy dinner or a crowd-pleasing appetizer, this soup is as versatile as it is delicious.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 300 grams white button mushrooms, sliced
• 3 medium russet potatoes, peeled and diced
• 4 cups vegetable broth
• 2 teaspoons fresh thyme leaves
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 4 cups fresh spinach leaves
• 0.5 cup heavy cream (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

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

Step 2

Add the chopped onion and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 4

Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.

Step 5

Add the diced potatoes to the pot, followed by the vegetable broth, thyme leaves, oregano, and bay leaf. Stir well to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes until the potatoes are tender.

Step 7

Remove the bay leaf from the soup and discard.

Step 8

Using an immersion blender, blend the soup partially (or fully for a creamier texture), leaving some chunks for a hearty consistency.

Step 9

Stir in the fresh spinach leaves and cook for 3-4 minutes until wilted.

Step 10

If using, add the heavy cream and stir until fully incorporated.

Step 11

Season with salt and freshly ground black pepper. Adjust seasoning to taste.

Step 12

Ladle the soup into bowls and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(2358.6g)

Amount per serving	% Daily Value*
Calories	1797.6

Total Fat 90.5g	0%
Saturated Fat 45.4g	0%
Polyunsaturated Fat 4.2g
Cholesterol 195.6mg	0%
Sodium 4753.9mg	0%
Total Carbohydrate 220.0g	0%
Dietary Fiber 30.5g	0%
Total Sugars 33.2g
Protein 48.3g	0%

Vitamin D 30IU	0%
Calcium 477.9mg	0%
Iron 14.8mg	0%
Potassium 6478.2mg	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: 43.1%

Protein: 10.2%

Carbs: 46.6%