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Spinach Potato Soup


  • 2 cups cubed peeled potatoes (1/2-inch pieces)
  • 1-1/2 cups water
  • 1 tablespoon dried minced onion
  • 1 teaspoon chicken bouillon granules
  • 1/2 teaspoon garlic salt
  • 1 cup thinly sliced fresh or chopped frozen spinach
  • 1 cup heavy whipping cream
  • 1/4 teaspoon ground nutmeg


  • 1. In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

Nutrition Facts


Average Rating: 5
  • homemaker27
    Dec 31, 1969

    Making this tonight because I wanted to use up a pkg of frozen spinach. Have everything but the whipping cream will use evap milk as a substitute i guess. I think sausage added would be wonderful as previously reviewed but don't have any ugh. Do have some ham though so will use that. Will update when I get finished.

  • Steph Brown
    Feb 8, 2011

    Very good soup! I did make a few modifications though, ended up using chopped onion and garlic sautéed in butter, then adding the water and chicken bullion. Overall my family enjoyed it very much and next time I think I'll add some kielbasa.

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