Spinach and potato soup is one of those recipes that never gets old. For me, it’s perfect for warming up on cooler days, or when I crave a light yet truly satisfying meal. With its bright green color and soft, enveloping texture, it’s a dish that combines simplicity and flavor, perfect for the whole family.
The part I love the most is its natural goodness: the spinach provides vitamins, minerals, and antioxidants, while the potatoes lend an incredible creaminess without the need to add cream or butter. The result? A healthy, flavorful first course that’s really easy to prepare!
If you’re a soup lover, here are a couple more ideas to try right away:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, All Seasons
Ingredients for Spinach and Potato Soup
- 17.6 oz Spinach
- 2 Potatoes
- 1/4 Onion
- as needed Extra virgin olive oil
- 1 Vegetable bouillon cube (homemade if possible, or vegetable broth)
- as needed Water
- as needed Milk (optional)
- as needed Salt
- as needed Pepper
Tools
- 1 Pot
- 1 Knife
- 1 Wooden spoon
- 1 Cutting board
- 1 Ladle
- 1 Hand blender
Preparation
Peel and chop the onion into small pieces. Peel the potatoes and cut them into cubes of about 1 cm. Wash and dry the spinach (or have the frozen ones ready).
In a thick-bottomed pot, gently soften the onion with a few tablespoons of extra virgin olive oil. The onion should become translucent, not burn.Add the potato cubes and spinach to the pot. Sauté for a minute, stirring.
Add the vegetable bouillon cube and pour hot water (or vegetable broth) until completely covering the vegetables.
Bring to a boil, cover, and reduce the heat to low. Let cook for 20 minutes, or until the potatoes are very soft and easily mashable with a fork.Turn off the heat. Check the broth and adjust salt and pepper if necessary.
Use the hand blender and blend until you get a perfectly smooth and thick cream.
Anti-Splash Tip: Always keep the blender bell fully immersed and tilt it slightly to avoid splashes.
If the soup is too thick, add a bit of hot water or broth. If it’s too liquid, bring to medium heat and let it evaporate for a few minutes, stirring often.
If you want extra creaminess, add a splash of milk (or unsweetened plant-based drink) and stir.Pour the soup into deep plates and finish with a drizzle of raw extra virgin olive oil. If you like, add a sprinkle of grated cheese or pieces of provolone (they will melt splendidly).
Add crispy croutons to give an extra touch and enjoy this warm and enveloping dish!
Tips for Variations and Storage
Vegetable Variations: If you don’t have spinach, you can substitute with Swiss chard for a slightly different but equally delicious taste.
Enrichment: At the end of cooking, add pieces of stringy cheese, like provolone, which will melt with the heat and give a creamy note to the soup.
Storage: The soup can be stored in the refrigerator for 2-3 days in an airtight container or frozen in portions. When needed, just reheat it gently.
Tips for Croutons
You can use ready-made croutons or toast cubed sandwich bread. I suggest my method for making microwave croutons, or you can toast the sandwich bread in the oven, in a pan, or in the toaster to accompany your soup with crispy and flavorful croutons.
FAQ – Frequently Asked Questions about Spinach and Potato Soup
Can I use frozen spinach?
Yes, frozen spinach can be added directly to the pot without needing to thaw them first.
How can I make the soup creamier?
You can add some cooking cream, stringy cheese (like provolone or mozzarella), or slightly increase the amount of potatoes.
How long can I store the soup?
The soup can be stored in the refrigerator for 2-3 days in an airtight container. You can also freeze it and reheat it as needed.
What to do if the soup is too liquid?
Cook it over medium heat without a lid, stirring often, until the excess water evaporates.
Can I make it in advance?
Of course! The soup is very suitable for preparing in advance. Store it in the fridge or freeze it and reheat before serving.
Which croutons to use?
You can use ready-made croutons or prepare your own by toasting bread slices (even sandwich bread) in the oven, pan, or toaster.
Can I avoid using the vegetable bouillon cube?
Yes, you can replace it with homemade vegetable broth or simply add hot water and adjust the salt to taste.
Do I have to use the bouillon cube?
Absolutely not. You can omit it and use homemade vegetable broth (the best choice for flavor!) or simply hot water, adjusting the salt to taste.
Can I make it in advance?
Of course! The soup is very suitable for preparing in advance. Store it in the fridge or freeze it and reheat gently before serving.
Spinach and potato soup is proof that the simplest dishes are often the most satisfying. With very little effort, you’ve created a healthy, nutritious, and incredibly creamy first course, without resorting to cream or added fats.
Whether you enjoy it with a generous handful of croutons or simply with a drizzle of olive oil, this soup is a true vegetarian comfort food perfect for reviving you.
Now all that’s left is to bring it to the table! Try it now and share your secret for perfect croutons in the comments!
