Cream of Spinach Potato Soup Recipe

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"I first made this fresh-tasting soup for a school potluck on St. Patrick's Day," recounts Lois McAtee of Oceanside, California. "It was a hit, and now I make it throughout the year."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 3 cups milk
  • 1 can (15 ounces) sliced potatoes, drained
  • 1 package (10 ounces) frozen creamed spinach, thawed
  • 1/2 teaspoon dried basil
  • 1/2 to 3/4 teaspoon garlic salt

Nutritional Facts

1 cup: 137 calories, 5g fat (3g saturated fat), 17mg cholesterol, 601mg sodium, 16g carbohydrate (7g sugars, 2g fiber), 6g protein.


  1. Combine all ingredients in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Cool slightly.
  2. Transfer mixture to a blender; cover and process until small pieces of potato remain. Return to the pan and heat through. Yield: 4-6 servings.
Originally published as Spinach Potato Soup in Quick Cooking May/June 2000, p8

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dndsooners User ID: 3082219 203571
Reviewed Oct. 9, 2010

"My family requests this recipe often. I modify it quite a bit. I fry a pound of cubed bacon and a pound of spicy bulk sausage to make the dish heartier and spicier. I use diced potatoes instead of sliced and skip the step of blending. I also use black pepper to give it an extra kick because my family likes spicy dishes. This soup never lasts long in my house."

suzanne9254 User ID: 3689758 52465
Reviewed Jan. 4, 2010

"Lacks flavor...needs to be thickened. Not the best"

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