Spinach and Potato Soup
249kcal
Ingredients
- 12 oz fresh baby spinach
- 3 tablespoon butter
- 1½ pounds Yukon gold potatoes (chopped coarsely or thin sliced)
- 1 cup diced onion
- 2 garlic cloves (minced)
- 2½ 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)
Method
- 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!
Nutrition
Calories249kcalCarbohydrates21gProtein6gFat17gSaturated Fat11gCholesterol56mgSodium512mgPotassium846mgFiber5gSugar2gVitamin A6137IUVitamin C31mgCalcium119mgIron5mg
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.