I’m excited to share my Spinach Potato Soup with you. This light, creamy soup blends tender potatoes with fresh spinach into a delicious bowl that’s perfect for a quick lunch or a comforting dinner.
Level: Easy
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
I love making Spinach Potato Soup because it’s both simple and nourishing. The smooth texture and fresh flavors make it an ideal meal when you want something warm and satisfying without much fuss. Even if you’re not usually a fan of heavy soups, this one offers a gentle mix of flavors that will surely delight your taste buds.
Description
This recipe uses just a few common ingredients to create a silky soup with a touch of rustic texture. I start by warming whole milk in a saucepan and then add well-drained canned potatoes and frozen chopped spinach. With a dash of dried basil and garlic salt, the soup comes together beautifully as it simmers. Once the vegetables are tender, I blend the soup until you reach your desired consistency—leaving a few chunks of potato for extra texture if you like. This light soup is delicious on its own or served with a crisp green salad and garlic toast.
Ingredients
• 3 cups whole milk
• 15 oz can sliced potatoes, drained
• 10 oz package frozen chopped spinach, drained
• 1/2 tsp dried basil
• 1/2 tsp garlic salt
Directions
- Combine Ingredients:
In a medium saucepan over medium heat, add the whole milk, sliced potatoes, chopped spinach, dried basil, and garlic salt. - Bring to a Boil:
Stir constantly until the mixture comes to a gentle boil. - Simmer:
Once boiling, reduce the heat to low. Stir occasionally and let the soup simmer for 15 minutes, until the potatoes are tender. - Blend the Soup:
Remove the pan from the heat. Carefully transfer the soup to a blender in batches if necessary. Blend until you reach your desired consistency—smooth or with a few potato chunks left for texture. - Reheat if Needed:
Return the blended soup to the saucepan and gently warm it through over low heat. - Serve:
Pour the soup into bowls and serve hot. This soup is delicious on its own or paired with a crisp green salad and garlic toast.
Process Details
• Gentle Heating: Warming the milk slowly helps prevent it from curdling, ensuring a smooth base.
• Constant Stirring: Stirring the ingredients while heating prevents them from sticking or burning, which is key to a creamy soup.
• Blending in Batches: If you don’t have a large blender, blend the soup in small amounts to maintain an even, smooth texture.
Tips for Success
• Drain Well: Make sure the canned potatoes and frozen spinach are well-drained to avoid a watery soup.
• Adjust Seasonings: Taste the soup after blending and add a little extra garlic salt or basil if needed.
• Consistency Check: If you prefer a thicker soup, simmer for a few extra minutes or reduce the amount of milk slightly.
• Serve Immediately: Enjoy the soup right away for the best flavor and texture.
Serving Ideas
• With Garlic Toast: Serve this soup with a side of garlic toast to add a crunchy contrast.
• Green Salad: Pair it with a simple green salad for a complete, light meal.
• Garnish: Sprinkle a few extra herbs, such as fresh basil or parsley, on top for added color and flavor.
• Light Lunch or Dinner: This soup makes a satisfying meal on its own for a cozy lunch or dinner.
Nutrition Info (Approximate per Serving)
• Calories: 150–200
• Fat: 6–8 grams
• Carbohydrates: 15–20 grams
• Protein: 6–8 grams
I believe this Spinach Potato Soup is a wonderful way to enjoy a healthy and comforting meal. Its creamy texture and fresh flavors make it a perfect choice for any day. I hope you enjoy making and savoring this soup as much as I do, and I’d love to hear your thoughts once you try it!
