Creamy Spinach and Potato Soup
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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
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
- 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.
- 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.
- Step 3: Stir in 5 cups fresh spinach leaves and cook for an additional 3 minutes until the spinach is wilted.
- 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.
- 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.
- Step 6: Serve hot garnished with a drizzle of cream or fresh herbs if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Spinach and Potato Soup take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Spinach and Potato Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach leaves from drying out.
Can I substitute ingredients in Creamy Spinach and Potato Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Spinach and Potato Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Spinach and Potato Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The recipe was easy and the soup turned out delicious. My family asked for seconds!
- ★★★★★
This soup was incredibly creamy and the spinach flavor came through perfectly. Made it for a Mardi Gras party and everyone loved it.
- ★★★★☆
The soup was good, but a bit bland. I added extra garlic and it improved.
