A bowl of creamy spinach and potato soup is the kind of comfort food I turn to when I want something warm, nourishing, and simple to make. The velvety potatoes paired with vibrant spinach create a balance of earthy and fresh flavors, and every spoonful feels like a cozy hug. This recipe is quick, wholesome, and satisfying enough to make it a regular in my kitchen.
Why You’ll Love This Recipe
I love this soup for so many reasons, and I think it easily becomes a favorite after the first try:
It’s a family-friendly meal that both kids and adults enjoy.
I can whip it up in just 30 minutes, making it perfect for busy nights.
The combination of spinach and potatoes makes it both filling and nutrient-rich.
I can play around with the flavors by adding different herbs, spices, or toppings.
It’s exactly what I want on a chilly evening when I need something cozy and comforting.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
2 potatoes, diced (Yukon Gold or Russet)
4 cups fresh spinach
2 tablespoons nutritional yeast (optional)
salt and pepper, to taste
Directions
In a large pot, I heat olive oil over medium heat. I add chopped onion and sauté until translucent, about 5 minutes. Then I stir in minced garlic and cook for another minute.
I add the diced potatoes, coating them with the onion mixture, and let them cook for 2–3 minutes.
I pour in the vegetable broth and bring the pot to a gentle boil. I reduce the heat and let it simmer for about 10 minutes, until the potatoes are tender.
I stir in the fresh spinach and let it wilt into the soup.
Using an immersion blender, I puree the soup until it’s creamy. If I want more texture, I only blend half of it.
I stir in nutritional yeast, salt, and pepper, then taste and adjust the seasoning.
I ladle the soup into bowls and serve it hot.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
For a cheesy touch, I sometimes sprinkle grated cheese or vegan cheese on top.
Adding fresh basil or parsley at the end gives the soup a bright finish.
If I want some heat, I add red pepper flakes or a splash of hot sauce.
To make it extra creamy, I stir in a bit of coconut milk or cream before serving.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 5 days. The soup also freezes well—I portion it into containers and keep it for about 3 months. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth if it feels too thick.
FAQs
Can I use frozen spinach instead of fresh?
Yes, I often use frozen spinach when fresh isn’t available. I just thaw and drain it before adding to the soup.
Is this soup vegan?
Yes, as long as I stick with vegetable broth and skip dairy toppings, it stays completely vegan.
Can I make this soup gluten-free?
It’s naturally gluten-free, so I just double-check that the broth I use doesn’t contain hidden gluten.
How do I make the soup thicker?
If I want it thicker, I add an extra potato or reduce the amount of broth slightly before blending.
What can I serve with this soup?
I love pairing it with crusty sourdough bread, fluffy biscuits, or even a light side salad.
Conclusion
This creamy spinach and potato soup is one of those recipes I keep coming back to because it’s simple, nourishing, and always comforting. I love how versatile it is—I can make it light and healthy or rich and indulgent depending on my mood. Whether I’m serving it for a family dinner or just enjoying a quiet night in, this soup never disappoints.
Creamy Spinach and Potato Soup is a warm, comforting, and nourishing dish made with tender potatoes, fresh spinach, and simple seasonings. It’s creamy, wholesome, and perfect for busy weeknights or cozy evenings.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth (or chicken broth)
2 potatoes, diced (Yukon Gold or Russet)
4 cups fresh spinach
2 tablespoons nutritional yeast (optional)
Salt and pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent, about 5 minutes.
Stir in garlic and cook for another minute.
Add diced potatoes, stirring to coat with the onion mixture. Cook for 2–3 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 10 minutes, until potatoes are tender.
Stir in spinach and let it wilt into the soup.
Using an immersion blender, puree the soup until creamy. For more texture, blend only half.
Stir in nutritional yeast (if using), salt, and pepper. Taste and adjust seasoning.
Ladle into bowls and serve hot.
Notes
Sprinkle with grated cheese or vegan cheese for extra flavor.
Add fresh basil or parsley at the end for brightness.
Spice it up with red pepper flakes or hot sauce.
Stir in coconut milk or cream for extra creaminess.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
