Description
A creamy and delightful spinach soup that combines fresh spinach, potatoes, and heavy cream for a comforting dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, washed and chopped
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh lemon juice (optional, for serving)
- Croutons (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion is translucent.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and let simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, add the chopped spinach to the pot and cook for another 3-4 minutes, until the spinach is wilted.
- Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
- Return the blended soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Heat the soup gently over low heat until warmed through.
- Serve hot, garnished with croutons and a squeeze of fresh lemon juice if desired.
Notes
- This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove.
- For a lighter version, substitute heavy cream with coconut milk or a plant-based cream.
- Adding a pinch of nutmeg enhances the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 460mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg