The spinach and potato soup is a delicious hot dish, very simple and tasty. For the recipe, just prepare a light sauté of shallots and then add the potatoes, the spinach, and some vegetable broth, or if you don’t have it, water works just fine. This soup is excellent for warming up on cold autumn or winter days. Even tastier if enjoyed with the addition of homemade croutons made from stale bread.
- Difficulty: Easy
- Cost: Very Low Cost
- Preparation time: 10 Minutes
- Portions: 1 serving
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 1/4 cups water (or vegetable broth)
- 4.4 oz spinach
- 1.8 oz potatoes
- 2 tbsp extra virgin olive oil
- 1 shallot
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Knife
- Potato Peeler
- Cutting Board
- Basin
- Colander
- Pot
- Lid
- Wooden Spoon
- Ladle
- Fork
- Immersion Blender
Steps
To prepare the spinach and potato soup…
Place the spinach in a basin and wash them well under cold running water to remove any soil and impurities, then drain them well (you can also use a salad spinner).
Peel the potatoes, wash them, and cut them into cubes of about 3/4 inch, then also peel the shallot, chop it, and place it in a pot with a tablespoon of extra virgin olive oil.
Sauté the shallot over low heat, then add the chopped potatoes and washed spinach.
Pour in the previously prepared water or vegetable broth and cook everything for 15 minutes over medium heat, covering with a lid and stirring occasionally. Then check the potatoes’ doneness by piercing them with a fork.
When the potatoes are soft, turn off the heat, salt, pepper, and using an immersion blender in the pot or by transferring the ingredients to the appropriate measuring cup, blend the potatoes and spinach well until you get a smooth and homogeneous soup.
Serve the spinach and potato soup hot with a tablespoon of extra virgin olive oil.
