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Why You'll Love This cozy onepot spinach and potato soup for chilly winter evenings
- Easy to Make: This recipe requires minimal effort and can be prepared in under an hour.
- Customizable: You can customize this recipe to your taste by adding your favorite spices or herbs.
- Comforting: This soup is the perfect remedy for a chilly winter evening, and it's sure to become a staple in your household.
- Healthy: This recipe is packed with nutritious ingredients, including spinach, potatoes, and chicken broth.
- One-Pot Wonder: This recipe can be made in just one pot, making cleanup a breeze.
- Perfect for Leftovers: This recipe is a great way to use up any leftover vegetables you may have on hand.
- Make-Ahead Friendly: This recipe can be made ahead of time and refrigerated or frozen for later use.
- Cost-Effective: This recipe is budget-friendly and can be made with ingredients you likely already have on hand.
Ingredient Breakdown
The key ingredients in this recipe are potatoes, spinach, chicken broth, onions, garlic, and olive oil. The potatoes provide a comforting and filling base for the soup, while the spinach adds a burst of nutrients and flavor. The chicken broth is the foundation of the soup, and it's what gives it its rich and savory flavor. The onions and garlic are sautéed in olive oil to add a depth of flavor to the soup. When selecting these ingredients, be sure to choose high-quality options. For the potatoes, look for ones that are high in starch, such as Russet or Idaho. For the spinach, choose fresh leaves or frozen spinach that's been thawed and drained. The chicken broth should be low-sodium to avoid adding too much salt to the soup. Finally, be sure to use a good-quality olive oil that's flavorful and aromatic.
How to Make cozy onepot spinach and potato soup for chilly winter evenings
Heat 2 tablespoons of olive oil in a large pot over medium heat until it's hot and shimmering.
Add 1 medium onion, diced, and 3 cloves of garlic, minced, to the pot. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add 2-3 medium potatoes, peeled and diced, and 4 cups of chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the potatoes are tender, about 15-20 minutes.
Stir in 1 cup of fresh spinach leaves or 1/2 cup of frozen spinach, thawed and drained. Cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes.
Season the soup with salt and pepper to taste, then serve hot, garnished with chopped fresh herbs or a sprinkle of grated cheese, if desired.
If you prefer a creamy soup, you can blend it using an immersion blender or a regular blender. Return the soup to the pot and heat it over low heat until warmed through.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture.
Cook the potatoes until they're tender, but still firm. Overcooking can make them mushy and unappetizing.
Add the spinach towards the end of cooking time, so it has time to wilt and blend in with the other ingredients.
Try adding different spices and herbs to the soup to give it a unique flavor and aroma.
If you prefer a creamy soup, use an immersion blender to blend the ingredients right in the pot.
This soup can be made ahead of time and refrigerated or frozen for later use. Simply reheat and serve.
Common Mistakes to Avoid
-
Overcooking the Potatoes:
Fix: Check the potatoes frequently while they're cooking, and remove them from the heat as soon as they're tender.
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Not Using Enough Chicken Broth:
Fix: Use enough chicken broth to cover the potatoes and other ingredients, and add more as needed to achieve the desired consistency.
-
Not Seasoning the Soup Enough:
Fix: Taste the soup frequently and add salt, pepper, and other seasonings as needed to achieve the desired flavor.
-
Not Blending the Soup Smoothly:
Fix: Use an immersion blender or a regular blender to blend the soup until it's smooth and creamy.
Variations & Substitutions
Add some diced jalapeños or red pepper flakes to give the soup a spicy kick.
Add some heavy cream or half-and-half to give the soup a rich and creamy texture.
Add some smoked paprika or liquid smoke to give the soup a smoky flavor.
Try using different types of potatoes, such as Yukon gold or sweet potatoes, to change up the flavor and texture of the soup.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 3 days. Reheat it over low heat, stirring occasionally, until warmed through.
The soup can be frozen for up to 3 months. Thaw it overnight in the refrigerator, then reheat it over low heat, stirring occasionally, until warmed through.
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! You can prepare this soup up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach instead of fresh. Just be sure to thaw it first and squeeze out as much water as possible before adding it to the soup.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply brown the onions and garlic in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Can I add other ingredients to the soup?
Yes, you can add other ingredients to the soup to suit your taste. Some ideas include diced ham, cooked bacon, or grated cheese.
Is this soup suitable for vegetarians and vegans?
This soup is not suitable for vegetarians and vegans as it contains chicken broth. However, you can easily make a vegetarian or vegan version by using a vegetable broth instead.
Can I freeze the soup for later use?
Yes, you can freeze the soup for later use. Simply cool the soup to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months.
cozy onepot spinach and potato soup for chilly winter evenings
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups diced potatoes
- 2 cups fresh spinach leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 cup heavy cream (optional)
- 1/2 cup grated cheddar cheese (optional)
Instructions
- Step 1: Sauté the onion and garlic. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 2: Add the potatoes and thyme. Add the diced potatoes, dried thyme, salt, and pepper to the pot. Cook for 5 minutes, stirring occasionally, until the potatoes are slightly tender.
- Step 3: Add the chicken broth and bring to a boil. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 4: Add the spinach and cook until wilted. Stir in the fresh spinach leaves and cook until wilted, about 2-3 minutes.
- Step 5: Purée the soup (optional). Use an immersion blender to purée the soup until smooth, or allow it to cool and purée it in a blender.
- Step 6: Add the heavy cream and cheddar cheese (optional). If desired, stir in the heavy cream and grated cheddar cheese until melted and smooth.
- Step 7: Serve and enjoy. Ladle the soup into bowls and serve hot, garnished with additional spinach leaves or chives if desired.
Recipe Notes
- Storage tip: Cool the soup to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance, then reheat and serve.
- Substitution: Swap the chicken broth for vegetable broth for a vegetarian option.
- Pro tip: Use high-quality ingredients, such as fresh spinach and real cheddar cheese, for the best flavor.
