Description
This Creamy Spinach Potato Soup is a comforting and nutritious bowl of goodness, combining tender potatoes, vibrant baby spinach, and a silky smooth broth enriched with butter and milk. Perfect for a cozy meal, this easy-to-make soup offers warmth and flavor with hints of paprika, Italian herbs, and a touch of umami from soy sauce. Ready in just 35 minutes, it’s a delightful vegetarian dish ideal for lunch or dinner.
Ingredients
Scale
Vegetables and Herbs
- 1 medium Onion, diced (brings sweetness)
- 2 cloves Garlic, minced (gives robust kick)
- 3 cups Potatoes, cubed (for creamy texture)
- 4 cups Baby spinach (provides vibrant color)
Dairy and Fats
- 2 tablespoons Butter (adds richness and depth of flavor)
- 1 cup Milk (adds creaminess)
Liquids
- 4 cups Low sodium vegetable broth (light and healthy)
- 2 tablespoons Low-sodium soy sauce (adds umami flavor)
Seasonings and Thickeners
- 1 teaspoon Paprika (adds warmth and color)
- 1 teaspoon Italian herbs (blend of flavors)
- 1 tablespoon All-purpose flour (for thickening)
- 1 teaspoon Fine salt (to taste)
- 1 teaspoon Freshly ground pepper (to taste)
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 thoroughly.
- Cook 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 become tender.
- Mix cream base: In a separate cup, whisk together the milk and all-purpose flour until smooth, ensuring no lumps remain.
- Thicken soup: Slowly incorporate the milk and flour mixture into the pot along with the low-sodium soy sauce. Stir gently until the soup begins to simmer again and thickens, approximately 2 minutes.
- Season: Taste the soup broth and adjust the seasoning by adding salt and freshly ground pepper according to your preference.
- Add spinach: Gradually stir in the baby spinach a handful at a time, allowing it to wilt evenly over 2 to 3 minutes.
- Serve: Serve the soup immediately while hot, optionally paired with crusty bread or croutons. For an extra flavor boost, drizzle with a little extra virgin olive oil if desired.
Notes
- Use low sodium vegetable broth to keep the soup light and healthy while controlling the salt content.
- For a vegan version, substitute butter with olive oil and milk with a plant-based alternative such as oat or almond milk.
- Adjust the thickness by adding more or less flour and milk mixture according to your preference.
- To enhance flavor, you can blend part of the soup after cooking to create a creamier texture while keeping some potato and spinach chunks for texture.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
