Spinach and potato soup is one of those recipes that never gets old. For me, it’s ideal for warming up on cooler days or when I want a light but truly satisfying meal. With its bright green color and soft, enveloping texture, it’s a dish that combines simplicity and taste, perfect for the whole family.
The part I love most is its natural goodness: the spinach provides vitamins, minerals, and antioxidants, while the potatoes give an incredible creaminess without the need to add cream or butter. The result? A healthy, tasty, and really easy-to-make first course!
If you’re a soup lover, here are a couple of other ideas to try right away:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All Seasons
Ingredients for Creamy Spinach and Potato Soup
- 18 oz Spinach
- 2 Potatoes
- 1/4 Onion
- to taste Extra virgin olive oil
- 1 Vegetable bouillon cube (possibly homemade, or vegetable broth)
- to taste Water
- to taste Milk (optional)
- to taste Salt
- to taste Pepper
Tools
- 1 Pot
- 1 Knife
- 1 Wooden spoon
- 1 Cutting board
- 1 Ladle
- 1 Immersion blender
Preparation
Peel and chop the onion into small pieces. Peel the potatoes and cut them into 1/2-inch cubes. Wash and dry the spinach (or have frozen ones ready).
In a heavy-bottomed pot, gently sauté the onion with a few tablespoons of extra virgin olive oil. The onion should become transparent, not burn.Add the potato cubes and spinach to the pot. Sauté for a minute while stirring.
Add the vegetable bouillon cube and pour hot water (or vegetable broth) until completely covering the vegetables.
Bring to a boil, cover with a lid, and reduce the heat to low. Let it cook for 20 minutes, or until the potatoes are very soft and easy to mash with a fork.Turn off the heat. Check the broth and adjust salt and pepper if necessary.
Use the immersion blender and blend until obtaining a perfectly smooth and thick cream.
Anti-Splash Tip: Keep the blender’s bell fully immersed and tilt it slightly to avoid splashes.
If the soup is too thick, add a little hot water or broth. If it’s too liquid, turn on 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 milk) and stir.Pour the soup into shallow bowls 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 beautifully).
Add crunchy 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 replace it 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 add 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 gently reheat it.
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 sandwich bread in the oven, in a pan, or in the toaster to accompany your soup with crispy and tasty croutons.
FAQ – Frequently Asked Questions about Creamy Spinach and Potato Soup
Can I use frozen spinach?
Yes, frozen spinach can be added directly to the pot without the need to thaw them first.
How can I make the soup creamier?
You can add a bit of 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 as needed.
What if the soup is too liquid?
Cook it over medium heat without a lid, stirring often, until the excess water evaporates.
Can I prepare it in advance?
Of course! The soup is great for making in advance. Store in the fridge or freeze and gently reheat before serving.
What croutons to use?
You can use ready-made croutons or make your own by toasting slices of bread (even sandwich bread) in the oven, pan, or toaster.
Can I skip the vegetable bouillon cube?
Yes, you can replace it with homemade vegetable broth or simply add hot water and adjust the salt to your taste.
Do I have to use the bouillon cube?
Absolutely not. You can skip it and use homemade vegetable broth (the best choice for flavor!) or simply hot water, adjusting the salt to taste.
Can I prepare it in advance?
Of course! The soup is great for making in advance. Store in the fridge or freeze and gently reheat before serving.
Spinach and potato soup is proof that the simplest dishes are often the most satisfying. With very little effort, you have 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 oil, this soup is a true vegetarian comfort food perfect for getting you back on track.
All that’s left is to serve it! Try it now and share your secret for perfect croutons in the comments!
