Creamy Spinach & Potato Soup Recipe

4.5 7 8
Creamy Spinach & Potato Soup Recipe
Creamy Spinach & Potato Soup Recipe photo by Taste of Home
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Creamy Spinach & Potato Soup Recipe

Read Reviews
4.5 7 8
Publisher Photo
My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. —Amy Samuel, North Pole, Alaska
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 6 cups cubed peeled potatoes
  • 2 medium leeks (white portion only), chopped
  • 2 tablespoons canola oil
  • 1/2 cup all-purpose flour
  • 1 teaspoon sodium-free chicken bouillon granules
  • 3 cups reduced-sodium chicken broth
  • 1 can (12 ounces) reduced-fat evaporated milk
  • 1 package (9 ounces) fresh spinach, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside.
In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese. Yield: 9 servings.
Originally published as Creamy Spinach & Potato Soup in Healthy Cooking April/May 2012, p61

Nutritional Facts

1 cup: 224 calories, 6g fat (2g saturated fat), 10mg cholesterol, 433mg sodium, 35g carbohydrate (7g sugars, 3g fiber), 9g protein.

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  • 6 cups cubed peeled potatoes
  • 2 medium leeks (white portion only), chopped
  • 2 tablespoons canola oil
  • 1/2 cup all-purpose flour
  • 1 teaspoon sodium-free chicken bouillon granules
  • 3 cups reduced-sodium chicken broth
  • 1 can (12 ounces) reduced-fat evaporated milk
  • 1 package (9 ounces) fresh spinach, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside.
  2. In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese. Yield: 9 servings.
Originally published as Creamy Spinach & Potato Soup in Healthy Cooking April/May 2012, p61

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Reviews forCreamy Spinach & Potato Soup

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pols005 User ID: 2996794 284088
Reviewed Feb. 22, 2018

"This recipe is very tasty. I substituted smoked cheddar cheese which gave it even more depth of flavor. I gave this 4 instead of five stars simply because the prep time listed is rather misleading. I'm not sure who can get all this prepped in 25 minutes. It takes almost that long just to peel and cube the potatoes. If you make this on a weeknight start early enough!"

MY REVIEW
Ritabug User ID: 6174189 115565
Reviewed Jan. 24, 2014

"My Husband liked this soup but, I had to thin it a little I think I should have cut back on the 1/2cup flour."

MY REVIEW
Klikestocook User ID: 7600870 132010
Reviewed Jan. 12, 2014

"We really enjoyed this soup, it was very easy to prepare on top of that"

MY REVIEW
mindyg93 User ID: 2450705 194865
Reviewed Sep. 15, 2013

"Used The Flavor Enhancers InsteadOfBouillon. My New Favorite soup."

MY REVIEW
Monkeypaws19 User ID: 7404112 116257
Reviewed Sep. 13, 2013

"I just made this soup. It's easy, quick, and filling. Not to mention it's cheap for those on a budget. It's a new favorite for me and my family!"

MY REVIEW
DELLQ User ID: 1699038 109948
Reviewed Aug. 14, 2013

"I made this wonderful soup today. I did add an extra 1/2 tsp. of salt. The soup is so flavorful it is a recipe that I will make again and add to my fave soup recipes."

MY REVIEW
daisey5 User ID: 146806 126642
Reviewed Feb. 2, 2013

"It tasted very good but I would cut back on the flour as it was to thick."

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