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.

Creamy Potato & Spinach Soup

Renee -
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.
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Soup
Cuisine American
Servings 8 servings


  • 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.
Keyword potato spinach soup, potato spinach soup recipe
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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.

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

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Recipe Rating


    1. 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!

  1. 5 stars
    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.

  2. 5 stars
    EXCELLENT recipe. Family loved it they just asked that I peel the potatoes next time (I like with the peels, them not so much). The bone broth for the liquid gave such good flavor. After we put it into our bowls, we added some grated cheddar cheese (which will also thicken it up a bit), some bacon bits and chives……………….. SOOOOOO YUMMY !!!

  3. This soup was a hit in my house! So delicious and satisfying, and enjoyed by adults, teens, tweens, and elementary kids. I made mine in the Instant Pot and it worked perfectly. Thank you for the recipe!

  4. Just made this last night….although I’ve made it many times because we love it! This potato soup is filling but not heavy and I love that! Yum! So easy to make as well.