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Spinach Potato Soup (Creamy and Gluten-Free)

Spinach and Potato Soup

Rika
his soup is made with real ingredients and is very filling and nutritious!
5 from 8 votes
Prep Time 15 minutes
Cook Time 22 minutes
Course Soup
Cuisine American
Servings 6
Calories 249 kcal

Ingredients
 

  • 12 oz fresh baby spinach
  • 3 tablespoon butter
  • pounds Yukon gold potatoes, (chopped coarsely or thin sliced)
  • 1 cup diced onion
  • 2 garlic cloves, (minced)
  • cups broth
  • 1 cup water, (see notes)
  • salt, (to taste)
  • ¼ teaspoon black pepper
  • ¾ cup heavy cream

optional:

  • ½ cup loosely packed freshly grated cheddar cheese , (for serving)

Instructions
 

  • Melt butter in a large saucepan or dutch oven over medium heat; cook the onion for about 4 minutes and keep stirring. Add garlic and keep stirring until the onion softens.
  • Add potatoes, broth, and water to the pan; bring to a boil.
  • Reduce the heat, simmer, covered, for about 15 minutes or longer or until the potatoes are tender.
  • Open the lid, add extra broth if needed. Stir in spinach and cook until it's wilted. Turn off the heat.
  • Carefully blend the soup using a hand blender or high-speed blender until smooth.
  • Return soup to the pan, add heavy cream and the optional cheddar cheese; stir until just heated through. Season with additional salt and pepper to taste if needed.
  • Serve and enjoy!

Notes

If you are using low sodium broth, you can skip the water and use 3 ½ cups of low sodium broth instead. Adjust seasoning with salt and pepper according to your taste.
*The nutrition facts below didn't calculate the optional cheese. 

Nutrition

Calories: 249kcalCarbohydrates: 21gProtein: 6gFat: 17gSaturated Fat: 11gCholesterol: 56mgSodium: 512mgPotassium: 846mgFiber: 5gSugar: 2gVitamin A: 6137IUVitamin C: 31mgCalcium: 119mgIron: 5mg
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