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.
Before you wonder if the flavor is compromised with so few ingredients, hear me out.
Creamy Potato & Spinach Soup
- 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
- 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.
- Add the garlic and cook for a minute.
- Add the flour and cook for a minute.
- Add the bone broth and bring to a boil. Reduce to a medium simmer for about 7 minutes to cook the potatoes through.
- 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.
- Pour the pureed soup back into the soup pot, add the spinach, and simmer a few minutes until the spinach wilts.
- Season to taste.
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- 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.