Potato Florentine Soup

Creamy, comforting, and packed with nutrient-rich spinach, Potato Florentine Soup is the perfect blend of hearty and wholesome. This one-pot recipe combines tender russet potatoes, velvety heavy cream, and fresh spinach with a touch of Parmesan cheese for a luscious, savory flavor profile. Ground nutmeg and a hint of garlic elevate the dish with subtle aromatic depth, while an optional garnish of parsley adds a fresh, herbaceous finish. Ready in under an hour, this cozy potato soup is perfect for weeknight dinners or as an elegant starter to impress guests. Serve it piping hot with crusty bread for a satisfying meal that will warm your soul.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 medium-sized russet potatoes
• 3 tablespoons butter
• 1 medium yellow onion
• 3 garlic cloves
• 6 cups vegetable broth
• 1 cup milk
• 0.5 cups heavy cream
• 4 cups fresh spinach
• 0.5 cups parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons ground nutmeg
• 1 teaspoons olive oil
• 2 tablespoons chopped fresh parsley (optional)

Directions

Step 1

Peel and dice the russet potatoes into 1-inch cubes. Set them aside.

Step 2

Finely chop the yellow onion and garlic cloves.

Step 3

In a large pot, melt the butter and olive oil over medium heat.

Step 4

Add the chopped onion to the pot and sauté for 3-5 minutes, until translucent.

Step 5

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

Step 6

Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil over high heat.

Step 7

Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 8

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and return it to the pot.

Step 9

Stir in the milk, heavy cream, salt, black pepper, and ground nutmeg. Simmer the soup for an additional 5 minutes over low heat.

Step 10

Add the fresh spinach to the pot and cook for 2-3 minutes, until wilted.

Step 11

Stir in the parmesan cheese until melted and well incorporated.

Step 12

Taste and adjust seasoning as needed.

Step 13

Serve hot, garnished with chopped fresh parsley, if desired. Enjoy!

Nutrition Facts

Serving size	(2815.7g)

Amount per serving	% Daily Value*
Calories	2460.4

Total Fat 120.6g	0%
Saturated Fat 59.8g	0%
Polyunsaturated Fat 6.9g
Cholesterol 285.1mg	0%
Sodium 6586.2mg	0%
Total Carbohydrate 271.3g	0%
Dietary Fiber 34.5g	0%
Total Sugars 45.8g
Protein 74.4g	0%

Vitamin D 114.1IU	0%
Calcium 1222.0mg	0%
Iron 19.5mg	0%
Potassium 7031.8mg	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: 44.0%

Protein: 12.1%

Carbs: 44.0%