Potato Spinach Soup

5.0 from 1 vote

The name says it all! I can’t say enough good things about this potato soup recipe. Set this soup going on the stove before a cozy fall or winter evening at home!

Why You’ll Love this Perfect Potato Soup Recipe

• Flavorful – a potato based soup can easily become bland or one-note. I spice this soup up with savory bacon flavor, a classic mirepoix, apple cider vinegar, chili powder and coriander
• Easy – this recipe features simple ingredients, many of which are staples in most homes! The recipe is also not technique or measurement sensitive so it is difficult to “mess up”
• Affordable – this soup feeds a lot for a little! My family of five can usually eat it for two meals.
• Creamy – there’s nothing more satisfying than a creamy soup, especially when it’s cold out! Greek yogurt is such a great addition for extra protein and creaminess.
• Healthy – this soup packs in a ton of veggies to nourish your friends and family!

Ingredients

• 4-6 slices of bacon
• 2 tbsp butter
• 1 cup onion, chopped
• 4 cloves garlic
• 1/3 cup all-purpose flour
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 tsp chili powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp ground coriander
• 2 lbs potatoes, chopped – I recommend gold and/or russet potatoes because they soften the fastest!
• 4 cups vegetable broth
• 100 g spinach leaves
• 1 cup milk
• 1/2 cup heavy cream
• 1/4 cup greek yogurt
• 4 tsp apple cider vinegar

How to Make Perfect Potato Soup

Cook the bacon in a dutch oven (about 10 minutes). Set cooked bacon aside, leaving the bacon grease in the dutch oven.

Add the butter, onion and garlic into the dutch oven. Saute until soft.

Add the flour and stir until a uniform roux forms.

Add the seasonings (chili powder, salt, pepper, coriander), carrots, celery, vegetable broth and potatoes to the dutch oven. Bring to a low boil. Cover and cook for 10-15 minutes (or until the potatoes are soft).

After about 40 minutes of simmering, ladle 1/2 of the soup into a food processor and add the fresh spinach. Blend until the spinach is broken down (no large pieces of the leaves remaining) and the mixture is smooth, but less than a minute. A large blender or an immersion blender also work for this step! Return the mixture to the dutch oven and stir to combine.

Add the milk, yogurt, heavy cream and apple cider vinegar. Stir until uniform.

Top with the bacon and some chopped chives (optional) and serve!

Make the Perfect Potato Soup Perfect for You

• You can add the spinach at the same time as the the other veggies. I prefer adding it to the food processor because I want to retain some of its structure in the final soup.
• If you want to skip a step and some mess you can bypass the food processor. Simply chop the potatoes more finely and cook everything an extra 10 minutes. You can use the spoon to mash some of the potato pieces. The final product will be less creamy and have more chunks of potato, but it will still be delicious!
• For extra creaminess stir in some finely (1/2 cup) grated parmesan with the heavy cream.
• An extra tsp of chili powder or Cajun seasoning mix can add extra spice.
• I often serve this soup with rice to my kids to help prevent soup spillage everywhere. It tastes really good and makes the dish even more filling!

5.0 from 1 vote