Spinach Potato Soup

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This spinach potato soup uses minimal ingredients, but the flavor and texture are incredible, creamy without weighing you down, and absolutely delicious.

A simple soup ready in about 30 minutes and perfect for the whole family.

Top view of a black bowl full of spinach potato soup served with crusty bread and parmesan.

Last year I made this carrot potato soup and it is a huge favorite here on the blog and I fell in love too. Now it’s time to create another delicious soup with potatoes, one of the most convenient and inexpensive pantry staples.

Here it is. An easy vegetarian soup that makes a wonderful family meal.

It is so flavorful, deliciously filling yet light at the same time, and it’s just perfect any time of the year.


The base is made with onion, garlic, herbs and paprika sautéed in butter and a lots potato cubes! Then I use a slurry made with flour and milk, a soup creamy method that is just brilliant to thicken the broth in no time.

And no blender required.

Finally, I add a touch of soy sauce and fresh spinach and stir that in to bring it all together to make a soup that is silky and comforting and melts in your mouth!

Serve with golden croutons, crispy panini rolls or warm focaccia and you’ll be in comfort soup heaven in no time, even if it’s spring!

List of the ingredients

  • Potatoes
  • Spinach
  • Butter
  • Onion
  • Garlic
  • Italian herbs & paprika
  • Slurry (Milk + flour)
  • Broth
  • Soy sauce
  • Salt & pepper
The ingredients to make this potato spinach soup are arranged over a white background.

How to make spinach potato soup

(Note: this is a quick description, the full recipe is at the bottom of the page)

  • Sauté the onion in butter for about 5 minutes.
  • Stir in the garlic, paprika and herbs and cook for an extra minute until the onion is coated and smells good.
Top view of a white pot full of diced onion, herbs and paprika.
  • Add the cubed potatoes, broth and cook for 15 minutes.
  • Stir in the slurry made with milk and flour and the soy sauce.
Top view of a pot full of potatoes and broth and a glass jug with slurry made with milk and flour.
  • Cook for a couple of minutes until the liquid starts to thicken.
  • Adjust the seasoning.
  • Stir in the spinach, cook for about 2-3 minutes until wilted. And you’re done!
Top view of a pot full of creamy broth with potatoes and wilted spinach.
  • Serve this spinach and potato soup hot with grated parmesan and a drizzle of extra virgin olive oil if desired. Enjoy with crusty bread or delicious croutons!
Close-up of a black bowl full of creamy and thick potato spinach soup served with grated parmesan cheese.

Recipe notes

Spinach potato soup ingredients

Butter, onion & garlic: to create a buttery and slightly sweet flavor base. If you can use olive oil instead of butter if you wish.

Herbs and paprika: for more flavor, I use a touch of paprika and convenient Italian herb blend, a pantry staple for me (it’s essentially a mix of oregano, basil, red bell pepper, marjoram, thyme, rosemary, sage, parsley).

Potatoes: Yukon gold are great for this recipe, but any type of potato will work too.

Spinach: I use 4oz/120 grams of pre-washed baby spinach, but add more if you like. You’re also welcome to use convenient frozen spinach (previously thawed and squeezed).

Slurry: I make a slurry by mixing the flour and milk, a super simple method to thicken a soup without using any cream. This is a no-brainer and works like magic!

Soy sauce: a touch of this umami packed ingredient adds color and depth of flavor, but you can skip it if you wish.

Broth: I use low-sodium vegetable broth, but either any vegetable or chicken broth will work in this recipe

Salt & pepper: make sure you adjust the seasoning to your taste.

Love spinach?

The highly nutritious leafy greens are the perfect ingredients for a myriad of dishes. Check out this roundup of spinach recipes featuring spinach spaghetti, spinach pesto, spinach pizza, spinach pasta, spinach mushroom pasta, and even a fresh spinach arugula salad.

Top view of a spoon full of delicious and creamy potato and spinach soup.

More soup recipes for you!

If you look for more soup recipes, here you’ll find all my soups! Below I’ve pulled together my favs:

And for vegan soups, check out this NEW roundup!

If you make this sensational spinach potato soup, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. 

I would love to hear from you! x

Top view of a spoon full of potato spinach soup.
Print Recipe
5 from 4 votes

Spinach Potato Soup

This spinach potato soup uses minimal ingredients, but the flavor and texture are incredible, thick, super delicious and filling without weighing you down.
Recipe yields 4 servings (1 ¼ cup each)
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: vegetarian
Keyword: spinach potato soup
Servings: 4
Calories: 257kcal
Author: Katia


  • 2 tablespoons butter
  • 1 onion, diced
  • 2 garlic cloves, minced
  • ½ teaspoon paprika
  • ½ teaspoon Italian herbs
  • 1 ½ lb (675 grams) potatoes, diced
  • 2 ¼ cup (540 ml) low sodium vegetable broth
  • 1 cup (240 ml) milk
  • ¼ cup (30 grams) all-purpose flour
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon fine salt, or to taste
  • teaspoon freshly ground pepper
  • 4 oz (120 grams) baby spinach


  • Melt the butter in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft. Add the garlic, herbs, paprika and cook for an extra minute until the onion is coated and smells good.
  • Stir in the cubed potatoes and broth, bring to the boil, reduce the heat to a simmer, cover with a lid and cook for 15 minutes or until the potatoes are tender. Stir occasionally.
  • Meanwhile, whisk together the milk and flour in a separate jug or cup.
  • Once the potatoes are tender, add the flour and milk slurry and soy sauce. Stir until the liquid in the pot comes back up to a simmer and starts to thicken (it takes about 2 minutes).
  • Taste and adjust the seasoning to your liking (I add 1 tsp of salt and freshly ground black pepper, about ⅛ tsp).
  • Finally, add the spinach to the pot, a handful at a time, and cook stirring for about 2-3 minutes until the spinach is wilted and still bright green.
  • Serve immediately while it's still hot. Enjoy with crusty bread or croutons and add a drizzle of extra virgin olive oil if you desired.


Potato and spinach soup leftovers: this soup keeps well in the fridge for about 3 days in an airtight container. However, since it contains flour, it gets quite thick when refrigerated, but you can add a splash of water or milk to thin it out when it’s time to reheat it. It freezes well too.
Nutrition facts: the nutrition values are  for one serving and are based on an online nutrition calculator.  It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies. 


Calories: 257kcal | Carbohydrates: 43g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 829mg | Potassium: 1052mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3237IU | Vitamin C: 44mg | Calcium: 143mg | Iron: 3mg


  1. 5 stars
    I made this recipe today and my family loved it! The result was DELICOUS! Easy, fast, and filling. I will definitely be making this recipe more often. Thank you for sharing it.

    1. What a lovely feedback, Gricelda! I’m so glad it turned out delicious. Thanks you! : )

  2. 5 stars
    Easy one and a lot of flavour!

    1. That’s great, Annie! : )
      Thanks for rating the recipe, I appreaciate it. x

    1. Thanks for sharing, Kathy.
      I’m very pleased it turned out good! : )

  3. Stephanie says:

    5 stars
    Easy and delicious! Smooth, creamy and hearty. Since I had left over bacon in the fridge, I added it on a whim, but it would be fantastic as a strictly vegetarian soup too. Other than the bacon, I made it as written, using smoked paprika instead of sweet. Next time, I will chop the spinach more finely, but that’s just a matter of preference.

    1. Brilliant! I’m very pleased you loved the recipe, Stephanie.
      Thanks so much for sharing your feedback. x

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