Creamy Spinach and Potato Garden Soup
A delightful blend of starchy potatoes and vibrant spinach creating a hearty dish perfect for chilly days.
Ingredients
Main ingredients
- 4 cups Potatoes (starchy like Russets) Use for creaminess.
- 4 cups Fresh Spinach Look for vibrant, garden-fresh leaves.
- 1 medium Onion (chopped) For a sweet, aromatic base.
- 2 cloves Garlic (minced) Elevates flavor.
- 4 cups Vegetable Broth Opt for a low-sodium variety.
- 1 cup Heavy Cream or Coconut Milk Use coconut for a dairy-free twist.
- 2 tablespoons Butter Adds richness.
- Salt, to taste
- Pepper, to taste
- 1 pinch Nutmeg Adds warmth.
- 1/4 cup Parmesan Cheese (optional garnish)
- Fresh herbs like Thyme or Chives for garnish
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add in the cubed potatoes and vegetable broth. Bring to a boil.
- Reduce heat and let it simmer until the potatoes are tender (about 15-20 minutes).
- Once the potatoes are softened, stir in the spinach. Cook until wilted.
- Pour in the heavy cream or coconut milk, and add salt, pepper, and nutmeg. Stir well and heat through.
- Blend the soup with an immersion blender until smooth, or transfer to a blender for a creamy finish.
- Adjust seasoning as needed.
- Serve warm, garnished with Parmesan cheese and fresh herbs.
Notes
Leftover soup can be stored in an airtight container in the refrigerator for up to five days. For longer storage, consider freezing it in individual portions. To reheat, warm gently on the stovetop, adding broth or water to adjust consistency as needed.