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.
Ashika | Gardening Foodie
Potato and spinach soup...what a great combination. I avoid using cream in my soup recipes as well but I love how you added the cornflour to give it some creaminess, that is a wonderful idea.
The flavours in this soup sound amazing ...I love soup at any time of the year and cannot wait to see your other soup recipes.
Definitely saving and pinning this one!!!
Have a great week Neil!
Thanks Ashika. I'm exactly the same as you in that I enjoy soup anytime of the year! 🙂
David @ Spiced
Yes! It is finally starting to cool off here after a crazy warm September, and that means it's time for soup! I love the idea of this soup, too. I have definitely done the same thing as you with recreating dishes that Laura had at work...it's kind of a fun challenge! It looks you succeeded quite well on this one, too. I'm all about a nice, comforting bowl of soup this time of the year, and these flavors sound really fun! Oh, and we've had good luck thickening soup with low-fat cream cheese. I'm not sure if cream cheese is common over there in the UK, but give it a shot sometime if it is. We make a spinach artichoke soup every year after Christmas that is thick and creamy but still relatively low in calories. 🙂
Totally 100% agree with you that cream cheese makes for an excellent soup thickener David! In fact I used it in my Broccoli and Stilton Soup recipe. But, I'd forgotten about it, so thanks for the reminder. I might try it instead of cornflour in this recipe. It might make it even more tastier. I love the sound of your spinach artichoke soup recipe. That must be really rich and creamy tasting. 🙂 Ah where has the summer gone? We had a reasonable September here too, but it just suddenly seems to have "crashed" in October. Oh well more soup I think!
If I did this with sweet potatoes, it would be 2 of my favorites in one bowl! 🙂
Thanks GiGi, that's an idea for a future soup recipe you've given me too! 🙂
What a coincidence! I made spinach soup yesterday! Yours looks delicious!
Thanks Jeff. Mine is a pretty simple recipe, I'd love to see yours!
I'll be enjoying a few bowls of this soup this week definitely, I expect you'll be doing the same with yours?
Recreating dishes is a fun thing to do. And I swear sometimes the results are much better than the food made by a professional chef (Humble me, haha). Indeed, I normally don't add any cream in my soup (Including cream/pure ones). Instead, I always add a little of butter while cooking, and sometimes I add a dollop of sour cream or cheese (like feta or goat cheese) while serving it. And I totally love the idea of adding corn flour to thicken it up. Nicely done, Neil!
I agree with you Ben. I often recreate dishes and prefer the taste from original professional chef recipes. Like sometimes I feel there's the rights amount of salt or more flavour in mine. So no apologies for being humble. I'm exactly the same ha ha! Hope you had a great Thanksgiving there in Canada last Monday!
This will be a perfect soup as "Winter is here". I’ve been craving a potato soup like mad lately. I’ll definitely have to try this out! Love it!
I'm glad you like this soup Diane! Winter is here too and I think I'll have to make a batch of this soon, just to heat me up!
Just made this tonight for dinner... wow! Flavor is amazing, thank you for this easy recipe!
Glad you enjoyed it Keisha. Thanks so much for taking the time to rate and comment on my recipe too! 🙂