Spinach and Potato Soup Recipe

Welcome to a delightful bowl of comfort and nutrition! Our Spinach and Potato Soup is a testament to the beauty of simple, fresh ingredients coming together to create a dish that’s not only nourishing but also incredibly flavorful. This recipe is perfect for cozy family dinners or a healthy weekday lunch. Bursting with the vibrant green of fresh spinach and the creamy texture of potatoes, this soup is both a feast for the eyes and a treat for the taste buds. It’s a fantastic way to introduce more greens into your meal rotation, especially when the weather turns cooler.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 3 medium potatoes, peeled and diced
• 4 cups fresh spinach leaves, washed and chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup heavy cream (optional for added creaminess)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the vegetable broth and add the diced potatoes. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15 minutes.
4. Stir in the chopped spinach and dried thyme. Cook until the spinach is wilted, about 5 minutes.
5. Using an immersion blender, carefully blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
6. Season with salt and pepper to taste. If using, stir in the heavy cream and heat through.
7. Serve hot, garnished with a few fresh spinach leaves for a beautiful presentation.

Helpful Tips

• Blending: Always be cautious when blending hot liquids. Let the soup cool slightly before blending and hold the blender lid down with a kitchen towel.
• Variations: Add a touch of spice by including a pinch of cayenne pepper or a swirl of pesto for extra flavor.
• Thicker Soup: For a thicker consistency, reduce the amount of vegetable broth by half a cup.

Storage Instructions

Keep any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze the soup in individual portions for up to 2 months. Thaw in the refrigerator before reheating.

Ingredient Substitutions

If you don’t have heavy cream on hand, coconut milk or Greek yogurt can be excellent substitutes. Feel free to use chicken broth instead of vegetable broth for a richer flavor.

Pairings

This Spinach and Potato Soup pairs wonderfully with a crusty baguette or some fresh sourdough bread. For a complete meal, serve it alongside a crisp, green salad and a glass of white wine or a refreshing iced tea.

We hope you enjoy creating and savoring this nutritious and delicious Spinach and Potato Soup. We’d love to see your culinary creations! Share your photos using #ZynahzRecipes or tag us on Instagram. Your feedback is important to us, so please leave a review on our website at Zynahz. Don’t forget to subscribe to our newsletter for more amazing recipes and kitchen tips, and follow us on social media to stay inspired in the kitchen. Happy cooking!