Make Ahead

spinach and potato soup

March  9, 2013
1 Ratings
  • Serves 2-3
Author Notes

Tasty and nourishing recipe. Adapted from joy the baker. Perfect quick soup. —ami@naivecookcooks

What You'll Need
  • 1 teaspoon olive oil
  • 3/4 cup yellow onion, chopped (about 1 med onion)
  • 3 garlic cloves, minced
  • 1 teaspoon basil or thyme, dried
  • 1 teaspoon salt or to taste
  • 1.25 cups potato, peeled and chopped (about 1 medium size potato)
  • 4 cups water
  • 1 teaspoon red chili flakes or to taste
  • 4 cups fresh spinach leaves, washed
  • 3 teaspoons lemon juice or to taste
  • 5 tablespoons fresh feta cheese, crumbled
  1. Heat olive oil in a large pan over med heat. Add onions and saute for around 5-7 mins till translucent. Add garlic, basil and salt and mix and saute for 2-3 mins more. Add potatoes and saute 5-6 mins.
  2. Add water and let it simmer for 15-20 mins or until potato pieces are fully cooked. Add red chili flakes and spinach leaves. Bring the gas to low. Stir and cook spinach leaves for 4-5 mins. Turn off the gas. Let it cool down for a minute or two.
  3. Puree soup in an immersion blender or in regular blender. Once smooth pour it back into the pot. Taste for salt and adjust.
  4. Before serving add lemon juice, red chili flakes and feta cheese on top. Serve warm.
  5. Hope you enjoy this soup over the weekend.
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1 Review

Heather October 4, 2020
I loved this recipe! I was nervous to make it since no one had reviewed it, but the ingredients were simple enough that I figured it would be fine. It was super tasty and a good way to use up extra potatoes and spinach I had. The lemon is a perfect touch at the end.