🥔 How to make Spinach and Potato Soup 🍲

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This Spinach and Potato Soup is a creamy, hearty, and nutritious dish that's perfect for a cozy lunch or dinner. Packed with the earthy flavors of spinach and the comforting texture of potatoes, this soup is both satisfying and simple to prepare. It’s naturally vegetarian and can easily be made vegan with a few tweaks!

Ingredients

For the Soup:

  • 2 tablespoons olive oil or butter
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 3 medium potatoes, peeled and diced
  • 4 cups vegetable broth (or chicken broth for a non-vegetarian version)
  • 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed)
  • 1/2 cup heavy cream (or coconut milk for a vegan option)
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Optional Add-Ins:

  • 1/4 teaspoon nutmeg (for warmth)
  • 1/2 cup grated Parmesan cheese (or vegan cheese for a dairy-free option)
  • Croutons or crusty bread for serving

Instructions

Step 1: Sauté the Aromatics

  1. Heat the olive oil or butter in a large pot over medium heat.
  2. Add the diced onion and sauté for 5–7 minutes until softened and translucent.
  3. Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

Step 2: Cook the Potatoes

  1. Add the diced potatoes to the pot and stir to coat them with the aromatics.
  2. Pour in the vegetable broth and add the dried thyme.
  3. Bring the mixture to a boil, then reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender.

Step 3: Blend the Soup

  1. Remove the pot from heat and let it cool slightly.
  2. Using an immersion blender, blend the soup until smooth.
    • For a chunkier texture: Blend only half of the soup, leaving some potato pieces intact.
    • Alternatively, transfer the soup to a countertop blender in batches and blend until smooth.

Step 4: Add the Spinach and Cream

  1. Return the soup to low heat and stir in the chopped spinach. Let it simmer for 2–3 minutes, or until the spinach is wilted.
  2. Stir in the heavy cream (or coconut milk) and season with salt and black pepper to taste.

Step 5: Serve and Garnish

  1. Ladle the soup into bowls.
  2. Garnish with grated Parmesan cheese, a sprinkle of nutmeg, or a drizzle of olive oil.
  3. Serve with croutons or crusty bread for dipping.

Tips for Perfect Spinach and Potato Soup

  1. Choose the Right Potatoes: Russet or Yukon Gold potatoes work best for their creamy texture.
  2. Use Fresh Spinach: Fresh spinach gives the soup a vibrant flavor, but frozen spinach works well in a pinch.
  3. Make It Vegan: Substitute the cream with coconut milk or almond milk and skip the cheese.
  4. Store and Reheat: Refrigerate leftovers for up to 3 days or freeze for up to 3 months. Reheat gently over low heat.

Why You’ll Love It

This Spinach and Potato Soup is:

  • Creamy and Hearty: A perfect blend of comfort and nutrition.
  • Versatile: Easily adaptable for dietary preferences like vegan or gluten-free.
  • Quick and Easy: Ready in under an hour with minimal prep work.
  • Nutritious: Loaded with vitamins, fiber, and wholesome ingredients.

Serving Suggestions

  • Pair the soup with garlic bread or a side salad for a complete meal.
  • Add a dollop of sour cream or Greek yogurt for extra creaminess.
  • Enjoy it as a light dinner or a satisfying starter for a larger meal.
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