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)
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.
Notes
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.