Potato and Spinach Soup is a cream based soup made with diced potatoes, fresh spinach and rosemary and is ready in 30 minutes!
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I'll admit it, I'm not a big fan of soup. However, I do like creamy soups I can drink from a cup in a hurry for lunch like this Potato and Spinach Soup.
Don't get me wrong, I'll eat soup once in a while, but it's not my first choice for a meal. The rest of my family loves it so I wanted to make a new recipe since it's been awhile.
One year our daughter chose this soup for her "Birthday Dinner". You should have seen the look on her grandparents face when I put soup and salad on the table for dinner that night!
Anyway, this version is super creamy, makes 5 cups and can be ready in 30 minutes from start to finish. You can eat this for lunch or dinner and the flavor is incredible.
For this recipe you'll need the following ingredients
Diced Potatoes: You can use already baked potatoes, defrosted frozen diced potatoes or cook the potato in the microwave. I used the microwave and it took about 8 minutes.
All Purpose Flour
Chopped Red Onion
Fresh Spinach: I used fresh spinach, but you can use ¼ cup of defrosted and drained frozen chopped spinach.
Chopped Fresh Rosemary
Vegetable Broth: You can substitute chicken broth.
Heavy Cream: This is what I had on hand, but you can use Half & Half or milk. I don't know how other milk (soy, oat, almond, etc) will hold up in this recipe.
Diced Potato Methods
There are several ways to prepare the diced potatoes for this recipe. Any method will work fine and depends on how much time you want to save while making the recipe.
Place the whole potatoes on a paper towel lined, oven safe plate, pierce with a fork; then microwave on high 8-10 minutes (turning halfway) or until the tip of a sharp knife inserted into the flesh comes out smoothly. Carefully peel the skins from the potatoes; then dice into small cubes.
Peel the potatoes, rinse under cold water; then dice into small cubes. Place the potatoes in a microwave safe bowl, add 1 cup of water, and cover with plastic wrap. Microwave on high for 5 minutes; then test to see if the potatoes are soft. If done, carefully remove the dish from the microwave and drain the water.
You can purchase already diced frozen potatoes in the freezer section of your local grocery store. Measure out 2 cups; then proceed with recipe as directed. You can use these in their frozen state as they will defrost quickly.
You can wrap the potatoes in foil; then bake in a 375 degree F oven for approximately 45 minutes or until the tip of a sharp knife inserted into the flesh comes out smoothly. Allow to cool slightly; then peel the skins and dice the potatoes.
How do you make Potato and Spinach Soup?
Melt the butter in a medium saucepan; then add the onion. Saute 1-2 minutes until the onion starts to soften; then add the spinach and rosemary.
Saute for another 1-2 minutes until the spinach wilts; then add the flour and whisk to form a roux. Add the broth to the pan and mix well; then add the prepared diced potatoes, salt and pepper.
Bring the mixture to a boil; then simmer for 10 minutes on low heat. Add the heavy cream and simmer for another 5 minutes; then remove the pan from the heat.
Pulse the mixture with an emersion blender 1-2 minutes until the soup is creamy. If you don't have an emersion blender, you can pour the contents into a regular blender and pulse until smooth.
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Potato and Spinach Soup
- 2 cups cooked diced potatoes
- ¼ cup chopped red onion
- 1 tablespoon butter
- 2 cups fresh spinach
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons all purpose flour
- 4 cups vegetable broth (or chicken broth)
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- Melt the butter in a medium saucepan; then add the onion. Saute 1-2 minutes until the onion starts to soften; then add the spinach and rosemary.
- Saute for another 1-2 minutes until the spinach wilts; then add the flour and whisk to form a roux.
- Add the broth to the pan and mix well; then add the prepared diced potatoes, salt and pepper. Bring the mixture to a boil; then simmer for 10 minutes on low heat.
- Add the heavy cream and simmer for another 5 minutes; then remove the pan from the heat. Pulse the mixture with an emersion blender 1-2 minutes until the soup is creamy.
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