Description
This creamy spinach potato soup is a comforting and flavorful dish perfect for a cozy meal. Made with tender potatoes, fresh baby spinach, aromatic herbs, and a smooth, creamy broth, this soup is easy to prepare and packed with wholesome ingredients for a delicious and warming bowl of goodness.
Ingredients
Scale
Base Ingredients
- 2 tablespoons Butter (adds richness and depth of flavor)
- 1 medium Onion, diced (brings sweetness)
- 2 cloves Garlic, minced (gives robust kick)
- 1 teaspoon Paprika (adds warmth and color)
- 1 teaspoon Italian herbs (blend of flavors)
Main Ingredients
- 3 cups Potatoes, cubed (for creamy texture)
- 4 cups Low sodium vegetable broth (light and healthy)
- 1 cup Milk (adds creaminess)
- 1 tablespoon All-purpose flour (for thickening)
- 2 tablespoons Low-sodium soy sauce (adds umami flavor)
Seasonings & Vegetables
- 1 teaspoon Fine salt (to taste)
- 1 teaspoon Freshly ground pepper (to taste)
- 4 cups Baby spinach (provides vibrant color)
Instructions
- Prepare the base: Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent, releasing a delightful aroma.
- Add aromatics: Toss in the minced garlic, Italian herbs, and paprika, cooking for an additional minute to infuse the flavors fully into the base.
- Cook the potatoes: Add the cubed potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 15 minutes until the potatoes are tender.
- Make the thickening mixture: In a separate cup, whisk together the milk and all-purpose flour until smooth. This will help thicken the soup without lumps.
- Combine and thicken: Stir the milk and flour mixture along with the soy sauce into the pot. Continue stirring gently until the liquid returns to a simmer and thickens, about 2 minutes.
- Season to taste: Taste the broth and adjust the seasoning by adding fine salt and freshly ground pepper as needed to enhance the flavors.
- Add spinach: Incorporate the baby spinach gradually, stirring in a handful at a time, allowing it to wilt in the warm soup over 2 to 3 minutes.
- Serve: Serve the soup immediately while hot. Pair it with crusty bread or croutons for a satisfying meal. Optionally, drizzle with extra virgin olive oil for added richness.
Notes
- For a vegan version, substitute butter with olive oil, milk with plant-based milk, and soy sauce with a vegan-friendly alternative.
- To make the soup gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- Adjust the thickness by adding more broth if the soup becomes too thick or simmer longer to thicken further.
- Add a pinch of nutmeg for a warm, aromatic undertone if desired.
- This soup pairs excellently with crusty bread, garlic croutons, or a sprinkle of grated cheese on top.
