Creamy Spinach and Potato Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A comforting pureed soup featuring spinach and potatoes enriched with a touch of cream and warming spices. This french-inspired mardi gras (vegetarian) ready in about 35 minutes pairs fresh spinach leaves, medium, chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 5 cups fresh spinach leaves
• 2 medium (about 1 lb), peeled and diced russet potatoes
• 1 medium, chopped yellow onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1/4 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium chopped yellow onion and 3 minced garlic cloves, sautéing for 4-5 minutes until softened and translucent.
2. Step 2: Add 2 medium peeled and diced russet potatoes and 4 cups vegetable broth, bringing the mixture to a boil. Reduce heat to a simmer and cook for 15 minutes until potatoes are tender.
3. Step 3: Stir in 5 cups fresh spinach leaves and cook for an additional 3 minutes until the spinach is wilted.
4. Step 4: Use an immersion blender to puree the soup until smooth and creamy, or transfer in batches to a blender and blend until smooth.
5. Step 5: Return soup to low heat and stir in 1/2 cup heavy cream, 1/4 teaspoon ground nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat through for 3 more minutes without boiling.
6. Step 6: Serve hot garnished with a drizzle of cream or fresh herbs if desired.