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5 from 4 votes

Creamy Potato & Spinach Soup

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Soup
Cuisine: American
Keyword: potato spinach soup, potato spinach soup recipe
Servings: 8 servings
Author: Renee - www.raisinggenerationnourished.com


  • 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.