In a large pot, heat 1 tablespoon of olive oil or butter over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, until the onion is soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the potatoes and broth:
Add the diced potatoes to the pot and stir to combine. Pour in the vegetable broth and bring the mixture to a simmer. Let the soup cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Add the spinach and seasonings:
Once the potatoes are tender, add the chopped spinach, dried thyme, rosemary (if using), and season with salt and pepper. Stir well and cook for an additional 5-7 minutes, until the spinach wilts and softens.
Blend the soup (optional):
For a creamy soup, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup in batches to a blender and blend until creamy. For a chunkier texture, you can skip this step and leave the soup as is.
Add cream or coconut milk:
Stir in the heavy cream or coconut milk to make the soup creamy and smooth. Adjust the seasoning with additional salt and pepper to taste. If desired, add a tablespoon of lemon juice to brighten the flavors.
Serve:
Garnish and serve:
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese if desired. Serve with crusty bread for a complete meal.
Tips:
Make it heartier: For a more filling version, you can add cooked bacon, sausage, or beans to the soup.
Vegetarian version: Use vegetable broth and skip any meat additions for a fully vegetarian soup.
Make ahead: This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat with a little extra broth or water if it thickens too much.
This Spinach and Potato Soup is a comforting and hearty soup with creamy potatoes, nutritious spinach, and aromatic herbs, perfect for a cozy meal on a chilly day!
