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Creamy Spinach Potato Soup

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A comforting and creamy soup loaded with spinach and potatoes, perfect for chilly evenings.

Ingredients

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  • 2 tablespoons Butter
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 1 teaspoon Paprika
  • 1 teaspoon Italian herbs
  • 3 cups Potatoes, cubed
  • 4 cups Low sodium vegetable broth
  • 1 cup Milk
  • 1 tablespoon All-purpose flour
  • 2 tablespoons Low-sodium soy sauce
  • 1 teaspoon Fine salt
  • 1 teaspoon Freshly ground pepper
  • 4 cups Baby spinach

Instructions

  1. Melt the butter in a large pot over medium heat.
  2. Add the diced onion and sauté for 5 minutes until soft and translucent.
  3. Toss in the minced garlic, Italian herbs, and paprika, cooking for an additional minute.
  4. Add the cubed potatoes and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
  5. Whisk together the milk and all-purpose flour until smooth.
  6. Stir the milk and flour mixture along with the soy sauce into the pot, cooking until thickened.
  7. Taste and adjust seasoning with salt and pepper.
  8. Incorporate the baby spinach gradually, stirring until wilted.
  9. Serve the soup immediately while hot, optionally with crusty bread.

Notes

Add a splash of lemon juice before serving for extra flavor. Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/creamy-spinach-potato-soup-recipe/

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