Description
A cozy bowl of soup featuring velvety texture and vibrant flavors, perfect for chilly days.
Ingredients
Scale
- 4 cups Potatoes (starchy varieties like Russets)
- 4 cups Fresh Spinach
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 4 cups Vegetable Broth (low-sodium)
- 1 cup Heavy Cream or Coconut Milk
- 2 tablespoons Butter
- Salt and Pepper (to taste)
- 1 pinch Nutmeg
- 1/4 cup Parmesan Cheese (optional)
- Fresh Herbs (Thyme or chives for garnish)
Instructions
- Start by melting the butter in a large pot over medium heat.
- Add the chopped onions and sauté until they become soft and translucent, about 5 minutes.
- Stir in the minced garlic, cooking for an additional minute until fragrant.
- Add the diced potatoes along with the vegetable broth. Bring to a gentle boil.
- Once boiling, reduce heat and let it simmer for approximately 15-20 minutes, or until the potatoes are fork-tender.
- Add the fresh spinach and cook for another 2-3 minutes until wilted.
- Remove the pot from heat and let cool slightly.
- Using an immersion blender, purée the soup to your desired consistency. Alternatively, transfer in batches to a countertop blender.
- Stir in the heavy cream or coconut milk for that creamy finish.
- Finally, add salt, pepper, and nutmeg to taste, adjusting as necessary.
Notes
This soup stores well in the refrigerator for up to 3 days or can be frozen for up to 3 months. Reheat until it reaches 165°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg