• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The April Blake
  • About
    • Work With Me
  • Recipes
  • Travel
  • Navigation Menu: Social Icons

    • Bluesky
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Potato Spinach Soup

June 20, 2011 by April

Green food can be very polarizing, thanks to cartoons trying to make children think that green food and vegetables are bad. I didn't have that problem, I was out in the garden sneaking sweet peas out of the pods just as fast as the things would grow as a kid. It does make you wonder though, if kids would be as averse to green vegetables without cartoons telling them that these foods are "bad"? Who knows.

Either way, you're an adult who knows that this soup is gonna be awesome, because anything that includes potatoes is just that. There's also cheese, so that should of course seal the deal.

potato spinach soup

potato spinach soup
Print Pin

Potato Spinach Soup

This vivid green soup showcases the spinach that's within, but this soup has a homey potato base that'll make you one to keep eating.
Course Soup
Cuisine American
Keyword potato, spinach
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Total Time 20 minutes minutes
Servings 4 servings
Author April

Ingredients

  • 1 tbsp olive oil
  • 2 cups chopped onions
  • ½ tbsp crumbled dried rosemary OR 1 teaspoon fresh rosemary
  • 4 cups diced potatoes
  • 1 tsp salt
  • 4 cups chicken stock or vegetable stock
  • 6 ounces chopped baby spinach
  • ¼ cup fresh basil or 1 tbsp dried
  • ¼ cup fresh parsley or 1 tbsp dried
  • 3 oz. Neufchatel cheese
  • ½ cup BelGioioso 4 cheese blend
  • 2 cups milk
  • ½ tsp ground black pepper

Instructions

  • Heat up the oil over medium heat in a soup pot.
  • Add the onions and rosemary. Cook on medium heat for 10 minutes, stirring occasionally.
  • Add the potatoes, salt and stock and bring to a boil. Lower the heat, cover and simmer for 10 minutes.
  • Add the spinach, basil and parsley, cover and simmer for 1-2 more minutes.
  • Turn off the heat and add the cheeses, milk, and pepper.
  • Use an immersion blender to thoroughly blend everything together, leaving no chunks or leaves unblended.
  • Ladle into individual bowls and top with additional cheese, salt, and pepper.

It's a very very green soup, but that also means it's got plenty of health benefits plus it tastes like potato soup, one of my all time favorites.

potato spinach soup

 

More Recipes

  • cherry blossom sakura latte
    Sakura Cherry Blossom Latte
  • chocolate chip cookie with roasted peanut oil
    Roasted Peanut Oil Chocolate Chip Cookies
  • charred sage caramel iced coffee
    Charred Sage Caramel Coffee Syrup
  • eggs benedict hash browns
    Hash Browns Eggs Benedict

Reader Interactions

Comments

  1. Teresa

    June 21, 2011 at 11:03 am

    Love it

    btw, bird nest (http://www.geocities.jp/hongkong_bird_nest/index_e.htm) is made up of about 58% soluable proteins...the highest amoung all food and even synetic protein powders

    it greatly increase tissue regeneration

  2. Robin @ Our Semi Organic Life

    June 21, 2011 at 12:03 pm

    oooh I love Moosewood, everything sounds so good!

    ps. I have pretty normal to dry hair that doesn't require washing every day. I can get away with every 2-3 days and with this shampoo bar it seems to stay cleaner and about as manageable as other shampoos - but more healthy and good for the environment. Thanks for stopping by!

Primary Sidebar

About April Blake



Cooking doesn't have to be boring and routine. Are you looking for easy dinners, Southern-inspired recipes, fun desserts, and ways to incorporate unusual ingredients in your cooking? Welcome, you're in the right place!

I'm April Blake, a recipe developer, food, agriculture, and travel writer, and digital marketing manager in South Carolina. Please follow me on Instagram, but not in real life.




Find Something Interesting

Footer

^ back to top


About

  • About
  • Work With Me 
  • On The Blog 

More

  • Recipes
  • Blog

Copyright © 2023 The April Blake