Creamy Spinach and Potato Garden Soup for Cozy Nights

This Creamy Spinach and Potato Garden Soup is a healthy comfort food that nourishes the body while tantalizing the taste buds.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 cups Vegetable Broth Low-sodium choice
4 medium Potatoes Starchy varieties like Russets
1 medium Onion Chopped
2 cloves Garlic Minced
4 cups Fresh Spinach

For the Creaminess

1 cup Heavy Cream or Coconut Milk Use coconut milk for dairy-free
2 tablespoons Butter

For Seasoning

to taste Salt
to taste Pepper
pinch Nutmeg Optional

For Garnishing

to taste Parmesan Cheese Optional
to taste Fresh Herbs Thyme or chives, optional

Equipment

large pot
blender

Method

Step-by-Step Instructions

Melt 2 tablespoons of butter over medium heat. Add 1 chopped onion and 2 minced garlic cloves. Sauté for 5 minutes until onion is translucent.
Add 4 diced starchy potatoes and 4 cups of vegetable broth. Bring to a gentle boil, then reduce to a simmer and cover. Cook for 15-20 minutes.
Stir in 4 cups of fresh spinach leaves and cook for an additional 2-3 minutes until wilted.
Transfer the mixture to a blender in batches and blend until smooth. Return to the pot and stir.
Reduce heat to low, stir in 1 cup of heavy cream or coconut milk, and 2 tablespoons of butter. Season with salt, pepper, and nutmeg to taste.
Ladle into bowls and garnish with Parmesan cheese and fresh herbs if desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 2500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Choose starchy potatoes for a creamy texture and add spinach last to preserve its color and nutrients.

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