Best Spinach Potato Soup Recipes

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CREAMY SPINACH & POTATO SOUP



Creamy Spinach & Potato Soup image

My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. -Amy Samuel, North Pole, Alaska

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings.

Number Of Ingredients 11

6 cups cubed peeled potatoes
2 medium leeks (white portion only), chopped
2 tablespoons canola oil
1/2 cup all-purpose flour
1 teaspoon sodium-free chicken bouillon granules
3 cups reduced-sodium chicken broth
1 can (12 ounces) reduced-fat evaporated milk
1 package (9 ounces) fresh spinach, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 433mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

SPINACH POTATO SOUP



Spinach Potato Soup image

When your clan is hungry, hot and hearty soup surely fills the bill...not to mention stomachs! You'll find the spinach is a colorful addition to ordinary potato soup.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups cubed peeled potatoes (1/2-inch pieces)
1-1/2 cups water
1 tablespoon dried minced onion
1 teaspoon chicken bouillon granules
1/2 teaspoon garlic salt
1 cup thinly sliced fresh or chopped frozen spinach
1 cup heavy whipping cream
1/4 teaspoon ground nutmeg

Steps:

  • In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

Nutrition Facts : Calories 280 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 469mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

CHICKEN, SPINACH, AND POTATO SOUP



Chicken, Spinach, and Potato Soup image

This delicious, fresh soup combines all of the great features of a full dinner into one bowl.

Provided by Catherine Ann

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

1 pound skinless, boneless chicken thighs
2 cups chicken stock
4 cups water
3 tablespoons olive oil
1 large onion, thinly sliced
6 cloves garlic, chopped
2 large potatoes, cubed
1 (16 ounce) can garbanzo beans, drained
1 (10 ounce) bag fresh spinach
½ cup diced roasted red peppers
salt and pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Bring chicken thighs, chicken stock, and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low, and continue simmer in until the chicken is no longer pink in the center, about 20 minutes. Remove the chicken thighs, and set aside to cool. Reserve the broth.
  • While the thighs are cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the potatoes, then strain the reserved cooking liquid into the pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes are tender, about 25 minutes.
  • Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the garbanzo beans, spinach, and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 33.8 g, Cholesterol 37.2 mg, Fat 10.8 g, Fiber 5.8 g, Protein 17.1 g, SaturatedFat 2.5 g, Sodium 504.3 mg, Sugar 2.2 g

POTATO, LEEK, AND SPINACH SOUP



Potato, Leek, and Spinach Soup image

I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.

Provided by ShelleyQ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 large leeks, thinly sliced (white and pale green parts only)
10 ounces bacon, cut into small pieces
2 large cloves garlic, sliced
1 pound yellow potatoes, cut into bite-size cubes
2 bay leaves
1 (32 fluid ounce) container chicken stock
4 cups loosely packed fresh spinach, chopped
1 (14.5 ounce) can chicken broth, or to taste
¾ cup half-and-half, or to taste
salt and ground black pepper to taste

Steps:

  • Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
  • Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
  • Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
  • Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 10.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1171.1 mg, Sugar 2.8 g

POTATO, SPINACH AND TOMATO SOUP



Potato, Spinach and Tomato Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 cloves crushed or finely chopped garlic
1 large onion, chopped
2 tablespoons extra-virgin olive oil
2 quarts chicken broth
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh triple washed spinach, stems picked and coarsely chopped
1/4 teaspoon nutmeg, grated or ground
Salt and pepper
1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 cup grated Parmigiano-Reggiano or Romano

Steps:

  • In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

CURRIED POTATO AND SPINACH SOUP



Curried Potato and Spinach Soup image

This is an easy-to-prepare soup that's delicious and satisfying for a cold winter's night. Kids and adults alike love it!

Provided by TEDDYBEARZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 51m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
½ onion, finely chopped
1 dried bay leaf
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground turmeric
¼ teaspoon ground coriander
6 potatoes, peeled and cut into small cubes
4 cups chicken broth
3 cups water
1 cup chopped canned tomatoes with juice
2 teaspoons garlic and herb seasoning (such as Spike®)
1 (10 ounce) package chopped frozen spinach

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
  • Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.3 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 562.9 mg, Sugar 3 g

POTATO SPINACH SOUP



Potato Spinach Soup image

Make and share this Potato Spinach Soup recipe from Food.com.

Provided by Dancer

Categories     Potato

Yield 1 batch

Number Of Ingredients 10

1/4 cup butter
1 large onion
2 stalks celery, cut fine
1/4 cup flour
3 cups water
2 cups potatoes, cubed
2 teaspoons salt
1 cup spinach, chopped (I use frozen)
1/2 cup cream (when dieting, I use canned evaporated skim milk)
to taste swiss cheese, shredded or to taste parmesan cheese, grated, shredded (optional)

Steps:

  • Melt butter in a pan.
  • Add onions and celery.
  • Cover and cook until tender - about 15 minutes.
  • Stir occasionally.
  • Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
  • Simmer 30 minutes.
  • Add spinach cook 2 minutes.
  • Then add cream.
  • Top with grated cheese if desired.

CURRIED POTATO, SPINACH AND GARBANZO BEAN SOUP



Curried Potato, Spinach and Garbanzo Bean Soup image

Categories     Bean     Leafy Green     Potato     Sauté     Vegetarian     High Fiber     Spinach     Chickpea     Spring     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

1 15 1/2-ounce can garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 pound small red-skinned potatoes, cut into 1/2-inch cubes
1 14 1/2-ounce can vegetable broth
1/2 cup canned unsweetened coconut milk
1 cup (packed) baby spinach leaves (about 1 1/2 ounces)

Steps:

  • Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
  • Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.

ALLSTAR POTATO, SPINACH, AND SAUSAGE SOUP



Allstar Potato, Spinach, and Sausage Soup image

This recipe was the winner of an Allrecipes recipe contest for Potatoes USA, developed and cooked by Paula Roten, Diana Bishop, Nikki Russell!

Provided by Potato Goodness

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 15

2 tablespoons olive oil
1 large white onion, chopped
3 cloves garlic, minced
½ pound mild Italian sausage
1 ½ pounds red potatoes, chopped
4 cups chicken broth
½ cup water
1 teaspoon chicken soup base (such as Better than Bouillon®)
6 cups baby spinach, divided
1 cup chopped fresh basil
¼ cup shredded Parmesan cheese
1 tablespoon pine nuts
¼ cup milk
ground black pepper to taste
¼ cup shredded Parmesan cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat; add onion and garlic. Saute until onions are tender, about 5 minutes. Add sausage; cook and stir until sausage is browned and crumbly, 5 to 7 minutes. Add potatoes; cook and stir until slightly browned, about 3 minutes.
  • Mix chicken broth, 1/2 cup water, and soup base into potato mixture; bring to a boil. Reduce heat and simmer soup for 15 minutes.
  • Bring water to a boil in a saucepan; add 3 cups spinach and cook until wilted, about 5 minutes. Drain and reserve 1/2 water from the saucepan.
  • Combine 3 cups spinach, reserved 1/2 cup spinach water, basil, 1/4 cup Parmesan cheese, and pine nuts in a food processor; blend until pesto is smooth.
  • Stir milk and black pepper into soup; cook over low heat until heated through, 2 to 3 minutes. Add cooked spinach and stir. Ladle soup into bowls and top each with 1 tablespoon Parmesan cheese and a spoonful pesto.

Nutrition Facts : Calories 425.5 calories, Carbohydrate 37.7 g, Cholesterol 37.6 mg, Fat 22.8 g, Fiber 5 g, Protein 19 g, SaturatedFat 6.9 g, Sodium 1834.2 mg, Sugar 5.9 g

CREAMY (VEGAN) SPINACH, LEEK, & POTATO SOUP



Creamy (Vegan) Spinach, Leek, & Potato Soup image

A thick creamy soup with a beautiful combination of spinach, leek and potato. This version is vegan, using a few vegan substitutes, but could also be made using non-vegan versions of those ingredients.

Provided by HippieVeganMamaTo5

Categories     Vegan

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/2 tablespoon olive oil
1/2 cup onion, diced
2 garlic cloves, crushed
1 leek, white and soft green parts, sliced thinly
1 potato, peeled and cubed
2 1/2 cups vegetable stock
1 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1 (10 ounce) package frozen spinach
2 tablespoons Earth Balance margarine
2 tablespoons tofutti sour cream
1 cup almond milk
2 baby carrots, shredded for garnish (optional)
1 tablespoon tofutti sour cream, for garnish (optional)

Steps:

  • Heat oil in large saucepan.
  • Saute onion and garlic for 2-3 minutes.
  • Add vegetable stock and water.
  • Add leeks and potato.
  • Season with salt, pepper, and basil.
  • Bring to boil then reduce heat, cover, and simmer for 20 minutes.
  • Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.
  • Return to saucepan and add Earth Balance, sour cream, and milk.
  • Heat through.
  • Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.

Nutrition Facts : Calories 105.5, Fat 2.4, SaturatedFat 0.5, Sodium 649.1, Carbohydrate 18.6, Fiber 4.5, Sugar 2.8, Protein 4.8

CHICKEN, SWEET POTATO AND SPINACH SOUP



Chicken, Sweet Potato and Spinach Soup image

My mom made this for me every time I was sick; it was the only thing I could keep down. It was mild but I love it even when I'm not under the weather. She would use her own roasted chickens, but when I'm not feeling well I don't feel like roasting my own chicken, and the store-bought ones work in a pinch. Serve with crusty bread.

Provided by tellinglaurel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 6

3 (14.5 ounce) cans chicken stock
1 sweet potato, peeled and cubed
3 cups fresh baby spinach leaves
1 cup cooked roast chicken meat
1 clove garlic, minced
salt and ground black pepper to taste

Steps:

  • Heat chicken stock and sweet potato in a stockpot over high heat. Cook until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 83.6 calories, Carbohydrate 6 g, Cholesterol 18.9 mg, Fat 3.6 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 686.7 mg, Sugar 1.5 g

CHUNKY CHEESE POTATO SOUP AND WILTED SPINACH SALAD



Chunky Cheese Potato Soup and Wilted Spinach Salad image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

1/2 pound bacon
1/2 white onion, diced
4 russet potatoes, chopped
4 cups heavy cream
Salt and pepper
2 cups grated cheddar cheese
1 teaspoon all-purpose flour
3 large rolls, split
Wilted Spinach Salad, recipe follows
5 slices bacon
3 tablespoons red wine vinegar
1 tablespoon sugar
1 bunch fresh spinach, washed, stems removed
1 tomato, chopped

Steps:

  • In a large pot, cook the bacon until it is browned and crispy. Remove the bacon strips and crumble, leaving the drippings in the pot.
  • Cook the onion and potatoes in the bacon drippings until they are tender, approximately 15 minutes. Stir in the cream, salt, and pepper. Dredge the cheese in flour and slowly add the cheese to the pot until it is melted. Add the crumbled bacon to the pot and stir everything together until it reaches your desired consistency.
  • Serve in a hollowed out bread roll.
  • In a medium sized pan, cook the bacon until it is browned and crispy. Remove the bacon strips from the pan, leaving only the drippings. Slowly add the vinegar to the pan, whisking constantly. Whisk in the sugar. Put the spinach into the pan and toss the leaves with the dressing until they wilt slightly. Remove the salad from the pan and garnish with chopped tomatoes and crumbled bacon.

POTATO, SPINACH, AND LEEK SOUP



Potato, Spinach, and Leek Soup image

I came up with this soup recipe when I got potatoes, leeks, and spinach in my CSA box and didn't know what to do with them. It turned out delicious and is perfect for fall vegetables.

Provided by lawgirl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
3 leeks, chopped, or more to taste
½ yellow onion, chopped
3 cups peeled and cubed potatoes, or more to taste
4 cups water
4 cubes vegetable bouillon
1 bunch fresh spinach, chopped, or more to taste
2 cups milk
1 tablespoon ground black pepper
2 teaspoons salt
¼ teaspoon ground paprika
¼ teaspoon chili powder

Steps:

  • Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
  • Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.

Nutrition Facts : Calories 187.5 calories, Carbohydrate 27.4 g, Cholesterol 6.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 880.1 mg, Sugar 7.2 g

SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP



Sweet Potato, Spinach and Mexican Chorizo Soup image

A pot of soup steaming away on the stove is a great way to chase away the chill. You can substitute any other kind of fresh sausage for the chorizo in this soup, like a spicy Italian sausage or even breakfast sausage, although you might want to spice the broth up with some red chile flakes if you use a mild one. This soup comes together quickly once you brown the sausage-basically just put everything in the pot and let the heat do its magic. A generous amount of chopped cilantro at the end adds amazing flavor.

Provided by Alejandra Ramos

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, diced
2 pounds fresh Mexican chorizo sausage, removed from casings
2 teaspoons smoked Spanish paprika
2 large sweet potatoes, cut into 1/2-inch cubes (not peeled)
1/4 cup tomato paste
12 cups low-sodium chicken broth
1/2 pound baby spinach
1 bunch cilantro, coarsely chopped
Juice of 1 large lime
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
  • Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.

CURRIED POTATO AND LEEK SOUP WITH SPINACH



Curried Potato and Leek Soup with Spinach image

Categories     Soup/Stew     Dairy     Leafy Green     Onion     Potato     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Wheat/Gluten-Free     Fall     Gourmet

Yield Serves 2 generously

Number Of Ingredients 7

2 medium leeks (white and pale green parts only)
1 medium boiling potato such as Yukon Gold
1 tablespoon unsalted butter
1/2 teaspoon curry powder
2 cups water
1 cup packed spinach leaves
1/2 cup milk

Steps:

  • Halve leeks lengthwise and cut enough crosswise into 1/4-inch pieces to measure 2 cups. In a bowl of cold water wash leeks well and lift from water into a sieve to drain. Peel potato and cut enough into 1/4-inch pieces to measure 1 cup. In a 1 1/2-quart saucepan cook leeks and potato in butter with curry powder over moderate heat, stirring, 5 minutes. Stir in 2 cups water and simmer, uncovered, 20 minutes.
  • While soup is cooking, cut spinach into thin strips. In a blender purée soup until completely smooth (use caution when blending hot liquids) and return to pan. Add milk and salt and pepper to taste and bring to a simmer. Remove pan from heat and stir in spinach.

SPINACH, PEA AND POTATO SOUP



Spinach, Pea and Potato Soup image

Go green with a bowl of creamy potato, pea and spinach soup.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons olive oil
1 cup chopped shallot
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 medium clove garlic, minced
Pinch of grated nutmeg
Kosher salt and freshly ground black pepper
3 1/2 cups chicken broth
1 1/2 cups fresh or thawed frozen peas
1 1/2 cups firmly packed chopped spinach or baby spinach
1/4 to 1/2 cup heavy cream
Toasted walnuts, for serving

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with toasted walnuts.

PUREED SPINACH-POTATO SOUP



Pureed Spinach-Potato Soup image

Serve this silky-smooth soup as a starter, or pair it with crusty bread for a light meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 8

2 tablespoons unsalted butter
1 onion, cut into 1/2-inch pieces
3 garlic cloves, minced
1 1/2 pounds (about 5 small) Yukon gold potatoes, peeled and cut into 1/2-inch pieces
1/4 cup dry sherry or white wine
2 cans (each 15 1/2 ounces) chicken broth
2 bunches (about 1/4 pounds) spinach, tough stems removed, leaves rinsed well and dried
Coarse salt and freshly ground pepper

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
  • Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
  • Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.

SPINACH, MUSTARD GREEN AND POTATO SOUP



Spinach, Mustard Green and Potato Soup image

Categories     Soup/Stew     Blender     Potato     Vegetable     Vegetarian     High Fiber     Wheat/Gluten-Free     Lunch     Spinach     Winter     Healthy     Mustard Greens     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

4 tablespoons olive oil
2 cups chopped onions
2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 cups (or more) water
1/2 teaspoon dried crushed red pepper
4 garlic cloves, minced
1 bunch mustard greens (about 12 ounces), stems trimmed, leaves coarsely chopped
1 10-ounce package fresh spinach, stems trimmed
Sour cream

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
  • Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
  • Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
  • Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.

ASPARAGUS, PEA SHOOT, SPINACH, AND POTATO SOUP



Asparagus, Pea Shoot, Spinach, and Potato Soup image

Delicious homemade soup that's packed with green garden vegetables and herbs. Use a handful of the herbs of your choice. It's a lovely fresh spring color. Garnish with a little cream.

Provided by Julian1964

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 1h25m

Yield 4

Number Of Ingredients 12

1 large potato, quartered, or more to taste
2 ½ cups chicken stock, or more to taste
1 bunch fresh spinach
1 bunch pea shoots
1 tablespoon vegetable oil
1 bunch asparagus, trimmed and chopped
1 onion, finely chopped
2 ribs celery, chopped
2 tablespoons chopped pineapple mint, or to taste
2 tablespoons chopped fresh sage, or to taste
1 tablespoon creme fraiche
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add potato; simmer until tender, about 20 minutes. Drain. Return to the pot and pour in chicken stock. Add spinach and pea shoots.
  • Heat oil in a large skillet. Add asparagus, onion, celery, mint, and sage. Cook and stir until asparagus is tender, 5 to 10 minutes.
  • Stir asparagus mixture into the chicken stock in the pot. Simmer soup over medium-low heat until flavors combine, about 30 minutes. Remove from heat.
  • Pour soup into a food processor; process until smooth, about 20 seconds. Pour back into the pot. Stir in creme fraiche. Season with salt and pepper.

Nutrition Facts : Calories 209 calories, Carbohydrate 34.2 g, Cholesterol 5.6 mg, Fat 6 g, Fiber 8.7 g, Protein 9.9 g, SaturatedFat 1.7 g, Sodium 574.8 mg, Sugar 8.9 g

CREAMY SPINACH AND POTATO SOUP



Creamy Spinach and Potato Soup image

Quick prep soup for a cool night. If you enjoy spinach then this is sure to be a favorite. Feeds the whole family!

Provided by Babushka

Categories     Spinach

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1 (16 ounce) bag frozen spinach (chopped)
1 (15 ounce) can diced new potatoes
1 (15 ounce) can creamed corn
2 cups nonfat milk
1 1/4 cups 2% cheddar cheese
5 cups vegetable stock
2 tablespoons onion powder
1 tablespoon garlic powder
salt and pepper

Steps:

  • To 5 cups of vegetable stock add the spinach, potatoes, and milk.
  • Cook on medium heat until begins to bubble slightly.
  • Transfer to blender in two or three batches and puree. Then return to pot.
  • Add corn, cheese, and spices. Cook about 10 more minutes, stirring often.
  • Allow to cool slightly before serving.

Nutrition Facts : Calories 168.4, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.6, Sodium 372.9, Carbohydrate 27.9, Fiber 4, Sugar 6.9, Protein 12

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