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Creamy Spinach and Potato Soup


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Creamy Spinach and Potato Soup


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Creamy Spinach and Potato Soup

The creaminess of this soup comes mostly from the potatoes. You can use any kind of milk and it still comes out great.


  • Prep Time : 10 min
  • Cook Time : 25 min
  • Ready Time : 35 min


4 Servings


  • 1 package frozen spinach (10 oz.)
  • 1 onion, finely chopped
  • 2 tablespoons oil
  • 3 medium potatoes, peeled and cubed
  • 3 cups vegetable broth
  • 1 cup milk (soymilk, almond milk or regular milk)
  • Salt and pepper to taste


1 In a large saucepan over medium heat, sauté onion in oil for a few minutes. Add potatoes and broth. 

2 Reduce heat to low and simmer around 20 minutes or until potatoes are soft. Add spinach and cook for 2 minutes longer.

3 Puree soup in blender or use an immersion blender. Return to heat, mix in milk and adjust seasonings to taste.

Image credit – Shutterstock.


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




2 Responses to Creamy Spinach and Potato Soup

  1. avatar says: Nechama

    Do we defrost and drain the spinach first? Or just defrost? Or leave frozen?

  2. avatar says: Christina

    Nutmeg is a great addition to this healthy soup

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