Batch Up Meals Lunch Ideas Soup

Creamy Potato & Spinach Soup

November 9, 2014

Creamy Potato & Spinach Soup
Fall is very quickly turning into more winter-like weather where I live, and while we keep bone broth based soups on our weekly menu even through the summer, there are a few soups I reserve for us to enjoy during colder weather.

Potato soups are well known for the winter comfort they bring. I have a couple potato soups up my sleeve but this is the one I make most often.

Creamy Potato & Spinach Soup
It is creamy enough to feel comforting, but also light enough (and budget friendly enough!) that we can have it on a regular basis. Many potato based soups are loaded with bacon and cheese (which…YUM!), but my food budget doesn’t always allow for that splurge.

Creamy Potato & Spinach Soup
This is every bit as creamy and indulgent feeling without using any cheese or milk. Take an immersion blender to cooked potatoes and you’ll have a creamed soup in an instant!

Before you wonder if the flavor is compromised with so few ingredients, hear me out.

Creamy Potato & Spinach Soup
I am on a mission to show people that it is all in the way you cook the soup that determines the flavor. Get some onion and garlic down in the pot with that butter and potatoes before you hit it with the broth, and you will be blown away at the flavor.
5.0 from 3 reviews
Creamy Potato & Spinach Soup
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Ingredients
  • ¼ cup friendly fat to cook in (butter, lard, coconut oil, bacon grease)
  • 6 organic russet potatoes, cubed
  • 1 medium onion, chopped
  • 5 cloves of garlic, minced
  • ¼ cup white rice flour (if you are grain free use tapioca flour)
  • 2 quarts bone broth
  • ½ pound fresh organic baby spinach
  • Sea salt/pepper to taste
Instructions
  1. Saute the potatoes and onion in the butter for about 10 minutes with a big pinch of sea salt to bring out the juices and sweeten. The potatoes will not be cooked all the way through yet – should still have some bite to it.
  2. Add the garlic and cook for a minute.
  3. Add the flour and cook for a minute.
  4. Add the bone broth and bring to a boil. Reduce to a medium simmer for about 7 minutes to cook the potatoes through.
  5. Take out half the soup to a large mixing bowl and puree through with an immersion blender – or blend through in a regular blender. If you don’t want any cubes of potato in your soup you could puree the entire pot of soup.
  6. Pour the pureed soup back into the soup pot, add the spinach, and simmer a few minutes until the spinach wilts.
  7. Season to taste.

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Tips:

  • This batch makes enough for my family of 5 to have 2-3 lunches worth. You can certainly double batch it and store in the freezer.
  • This is such a great one to make up and then keep warm in a slow cooker for a family gathering, baby shower, or potluck! It is so budget friendly too! This batch will fit in a medium sized slow cooker, or you can double batch it for a larger slow cooker.
  • Don’t forget the kiddos! Spinach is virtually tasteless wilted into a soup, and it digests better cooked with friendly fats anyway! Its a great way to get that into their diet. This soup has been a popular request for my kindergartener’s school lunchbox thermos.
  • I use this immersion blender for my soup making – I really use it almost weekly!
  • It is so worth making your own bone broth for your soup making. It adds a level of nourishment you won’t find in store bought broth, as homemade bone broth will be loaded with minerals and protein packed, gut healing gelatin. I make bone broth once a month in a large batch and then I have a good 2 plus gallons of broth in the freezer to pull out quick.

This post was shared at Fat Tuesday, Homestead Barnhop, Real Food Wednesday, Allergy Free Wednesday, and Sunday Night Soups!

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27 Comments

  • Reply Sarah @ Sensibly Sustainable November 10, 2014 at 11:04 am

    This looks Perfect for dinner tonight! 😉 Yum!

  • Reply Loriel November 11, 2014 at 2:31 pm

    This looks seriously good! I’m always looking for new soup recipes.

  • Reply Amanda November 11, 2014 at 3:06 pm

    This seriously is mouthwatering. I just pinned it to my Pinterest and will definitely be making this in the near future!

  • Reply Jessica November 11, 2014 at 3:18 pm

    yum. I will have to try this version soon. my boys loves potato soup.

    • Reply Renee Kohley November 11, 2014 at 7:49 pm

      Let me know how they like it Jess 🙂 THe girls were SO disappointed I was giving this batch away to the teachers at Chloe’s school for their teacher potluck during conferences!

  • Reply Emily @ Recipes to Nourish November 11, 2014 at 3:23 pm

    Looks delicious as always! I love your soup recipes. Beautiful photos too. xo

  • Reply The Food Hunter November 11, 2014 at 4:18 pm

    this sounds delicious and filling

  • Reply linda spiker November 11, 2014 at 5:15 pm

    So beautiful! Already pinned!

  • Reply Tina @ Oh Snap! Let's Eat! November 11, 2014 at 5:49 pm

    This looks delicious! I definitely am sharing!

  • Reply Jessica November 11, 2014 at 8:51 pm

    This sounds delish! Great ingredients for a nourishing (and simple!) soup…love it!

    Great pics, too. Nicely done. Thank you!

  • Reply Kim November 11, 2014 at 9:45 pm

    Looks so yummy!! Can’t wait to try it. 🙂

  • Reply Megan Stevens November 11, 2014 at 11:18 pm

    This looks so good and I trust your recipes to deliver on the yummy factor. A total crowd-pleaser. I appreciate you adding the grain-free option. That’s us! 🙂

  • Reply Anni November 12, 2014 at 11:22 am

    Perfect time for soup! I love the fall. 🙂

  • Reply The Provision Room November 12, 2014 at 9:15 pm

    Ooooooo, I have some beautiful purple spinach! That would be delicious and probably turn this soup a fun pink color! 🙂

  • Reply Susanne Runion November 13, 2014 at 1:23 am

    This soup just looks so comforting and delicious!

  • Reply Amber November 14, 2014 at 1:25 pm

    I used bacon fat to saute the onions/potatoes and impart a slight bacon flavor to the soup. I did not separate the batch and puree- I just used an immersion blender in the pot with the entire thing and pureed to a slightly chunky consistency. The soup is like a potato chowder- very delicious.

    • Reply Renee Kohley November 14, 2014 at 7:57 pm

      Bacon fat is the best veggie saute starter for a soup 🙂 Glad you liked it! Thanks for coming back to let me know!

  • Reply Jessica February 14, 2016 at 4:08 pm

    I bet this would be great in the Instant pot!

  • Reply sing February 16, 2016 at 8:57 pm

    made this tonight and it was delicious! creamy and full of flavor. will make again soon. thanks for the recipe!

    • Reply Renee Kohley February 17, 2016 at 1:23 pm

      Fantastic! I’m glad you enjoyed it!

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