Creamy Spinach and Potato Garden Soup for Cozy Nights

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A comforting Creamy Spinach and Potato Garden Soup perfect for chilly evenings, packed with nutrition and easy to prepare.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soup

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 cups Vegetable Broth Low-sodium preferred.
2 tablespoons Butter Used in cooking.
1 medium Onion Chopped.
2 cloves Garlic Minced.
4 cups Fresh Spinach Can substitute with other leafy greens.
2 pounds Starchy Potatoes Avoid waxy potatoes.

For Creaminess

1 cup Heavy Cream or Coconut Milk Use coconut milk for dairy-free.

Seasonings & Extras

to taste Salt
to taste Pepper
a pinch Nutmeg Optional but recommended.
to taste Parmesan Cheese Optional garnish.
to taste Fresh Herbs (Thyme or Chives) For garnish.

Equipment

large pot
blender

Method

Step-by-Step Instructions

Melt butter in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
Add diced potatoes and vegetable broth. Bring to a gentle boil, then simmer for 15-20 minutes until tender.
Stir in fresh spinach and cook for an additional 2-3 minutes until wilted.
Blend the soup in batches until smooth, then return to the pot and heat over low.
Whisk in heavy cream or coconut milk and remaining butter, warming through without boiling.
Season with salt, pepper, and nutmeg. Serve hot, garnished with Parmesan and herbs.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 3500IUVitamin C: 30mgCalcium: 120mgIron: 3mg

Notes

This soup can be stored in the fridge for up to 3 days and frozen for 3 months. Cool completely before storing.

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