recipes/soup/Vegetarian Recipes

Spinach Potato Soup Recipe

Posted April 22, 2012 by Stephanie

I’ve been wanting a new immersion blender ever since my last one died a sudden death in the middle of blending a pot of soup. It took me two years but I’ve finally brought a new bright green immersion blender home, so of course I had to make a bright green soup to match!

I have no idea why it took me so long to get another immersion blender and to be honest, the weather’s turning more into salad weather than soup, but I actually don’t mind having soup in the summer. This spinach and potato soup works well both ways and Mike actually prefers it chilled.

This green soup is smooth, creamy and super fresh tasting, but truly, the best part was the grilled cheese croutons I made as a garnish. They were so good I wanted to make a giant bowl of mini grilled cheese croutons to eat like popcorn. I really think I’m going to have to do that one of these days…

i am green, i am creamy: i am spinach potato soup!

Spinach Potato Soup Recipe
serves 2-4

  • 2 cups chopped fresh spinach
  • 1 large potato, peeled and cut into chunks
  • 3 cups vegetable or chicken stock
  • 1/4 cup diced onion
  • drizzle of olive oil
  • salt and freshly ground pepper to taste

In medium soup pot, heat up the olive oil over medium-high heat. Sauté the onions until translucent and then add the stock and potatoes. Bring to a simmer and turn the heat down to low. Continue to simmer until potatoes are falling apart and fork tender. Stir in the spinach and cook for another two minutes. Use an immersion blender to blend until smooth. Season to taste with salt and freshly ground pepper. Enjoy hot or cold. Garnish with mini grilled cheese croutons if desired.


  1. This is so colorful! It looks absolutely delicious!

  2. Eileen says:

    Yay immersion blender! It’s one of my most used small appliances. I love how you’re using the potato to thicken up the soup without having half a container of cream around to go off in the fridge too.

  3. kale says:

    2 things: grilled cheese croutons – genius! and a piggy cutting board? awesome.

  4. What great a soup, what a great and vibrant colour

  5. Justin says:

    I love your chopping board, it’s super cool!

  6. Danielle says:

    I just tried this recipe and loved it! So clean and healthy :) I made a few adjustments based on my personal tastes – I used 1/2 c. less of vegetable broth ( I like THICK soup!) Also, I don’t have an immersion blender, so I poured the whole pot of soup into the food processor and pulsed for a few minutes. Also added a dash of Worcestershire sauce. Great soup, thanks for the recipe!

  7. Audrey says:

    I’m going to try with with sweet potatoes :)

  8. Lunar says:

    Went in a curry direction with this. Used sweet potatoes, and then added about 1 T of curry powder and 1/2 t of cayenne pepper at the end. It was a tasty treat.

  9. Elena says:

    This was pretty good but how is it for 4 people? I got 2 bowls out of this.

  10. Rose says:

    5 stars
    I made this last week, added some garlic and a touch of curry and it was super delicious. I have stomach issues that make digestion of leafy greens difficult and this was easy on my body.
    Thank you very much.

    1. Stephanie says:

      a touch of curry sounds perfect in this :)

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