Potato and Spinach Soup is a tasty but budget friendly bowl of comforting goodness. Creamy tasting but not made with any cream so it’s lower calorie and lower fat too!
Folks you'll know with me and my quick healthy recipes that so many of them are born from challenges set by my good lady wife.
Well that or me challenging myself to recreate dishes that we've had when we've been out and about on our holidays and trips away.
So it was exactly the first situation described above with this recipe.
My other half came home and said “I’ve had a delicious potato and spinach soup for lunch at work, can you make me one like that”?
And so I duly set about my work in my laboratory (aka the kitchen 😉 ) recreating what she described of that soup to me in its texture and taste.
Fortunately she was not disappointed with the outcome!
Neither of us could quite work out if her work's restaurant had actually put cream into their soup to create its creamy consistency.
But as I’m not a big fan of actual cream in soups anyway I omitted that from my version of this potato and spinach soup.
Instead I used some corn flour to give it a creamy consistency and texture without that cream. If indeed there was any!
I also found that the addition of a little grated Parmesan cheese at the end of the cooking took this soup to the next level!
It gave it a unique sweet cheesy flavour!
The best potatoes for this potato and spinach soup are Maris Piper or King Edward.
Now, although it wasn't at all cold when I was at Oktoberfest 2017 in Munich at the start of last week, I've felt a bit of a drop in temperature since returning to Scotland.
So I thought I would start to roll out some new soup recipes. So stand by for more soup this month!
As if I need an excuse though for a good new soup recipe!!
You know even if the weather suddenly decides to give us a heat wave here at least I've got the excuse that it is now October.
A month when you would expect such recipes like this potato and spinach soup to be appearing!
How To Make Spinach And Potato Soup
- Heat the oil in a medium sized soup pan.
- Sauté onions and garlic until softened, about 3 minutes.
- Mix the corn flour with the water in a small dish until smooth. Then add to pan along with the stock.
- Bring to pan to the boil then add potatoes and salt. Turn down the heat to simmer for approximately 30 minutes. Stir frequently to avoid any lumps.
- Add the spinach and cook for a further 2 minutes.
- Stir in the parmesan cheese and parsley. Then serve.
How To Make A Vegan Spinach Potato Soup
Using the recipe as detailed will give you a delicious vegetarian potato and spinach soup.
To make it a lovely creamy vegan soup made of spinach and potatoes simply omit the parmesan cheese from step 6.
I find that the grated Parmesan cheese does give this soup a unique sweet cheesy flavour though so you might want to substitute it with a vegan alternative.
If You Love This Potato and Spinach Soup, How About These Other Potato Soups :-
Carrot and Sweet Potato Soup :- a deliciously easy soup. Low calorie, really tasty, filling, and has just the right amount of heat from the chilli. It’s a soup that gives you a warming hug just when you need it most.
Leek Sweet Potato and Rosemary Soup :- This soup is addictive. The combination of flavours marinates together perfectly creating such a delicious creamy comfort soup. Not only that, it’s really simple and quick to make too, in less than one hour!
Sweet Potato Garlic and Chill Soup :- Butter free, this soup is ideal for vegans or just soup lovers alike. Filling and giving you more than your daily recommended amount of vitamin A, its just full of delicious flavours from naturally sweet ingredients.
All freezable and perfectly suitable for packed lunches!
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Potato and Spinach Soup Recipe
Why not enjoy this potato and spinach soup with a slice of homemade multigrain bread?
I’d also love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Potato And Spinach Soup Recipe
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- 1 tablespoon olive oil
- 1 large onion finely chopped
- 1 clove garlic finely chopped
- 15 g corn flour
- 4 tablespoon water
- 850 ml vegetable stock
- 250 g white potatoes peeled and cubed
- 1 teaspoon salt
- 40 g spinach coarsely chopped
- 10 g parmesan cheese grated
- 1 tablespoon parsley finely chopped
- Gently heat oil in a pan.
- Sauté onions and garlic until softened, about 3 minutes
- Mix corn flour with the water until smooth add to pan with the stock.
- Bring to the boil then add potatoes and salt, turn down the heat to simmer for approximately 30 minutes, stirring frequently to prevent lumps.
- Add the spinach and cook for a further 2 minutes.
- Stir in the parmesan cheese and parsley
- Serve with some fresh crusty bread.