Craving something light, elegant, and utterly refreshing? Look no further! This vibrant green spinach and potato soup is a bowl of pure comfort. Its silky texture and bright, lemony tang make it the perfect starter or a light meal on its own. It’s wonderfully versatile, equally delicious served steaming hot on a chilly evening or chilled on a warm day. We love pairing it with something hearty, like savory crêpes or rich potato pancakes, where its clean flavor beautifully cuts through the richness. Get ready to fall in love with this simple, yet sophisticated, green goddess soup!
Ingredients
• Serves 6
• 2 quarts / 2 L water
• 1 lb / 450g fresh spinach, about 2 bunches
• 1 lb / 450g Yukon Gold potatoes, about 2 medium-large
• ¾ cup / 75g sliced green onions, divided
• ½ cup / 120g sour cream
• 2 Tbs / 30 ml fresh lemon juice, divided
• Salt and freshly ground black pepper to taste
• Extra sour cream for garnish, optional
Instructions
1. In a large pot or Dutch oven, bring the water to a gentle simmer. While it heats, prepare your vegetables. Thoroughly wash the spinach leaves and remove any tough stems. Peel the potatoes and chop them into a ½-inch / 1.5 cm dice.
2. Add the spinach, diced potatoes, and half of the sliced green onions to the simmering water. Season generously with salt and pepper. Reduce the heat to low, cover, and let the soup gently simmer for 20-25 minutes, or until the potatoes are very tender.
3. To prevent curdling, temper the sour cream. Ladle about a cup of the hot soup broth into a small bowl with the sour cream. Whisk until smooth and creamy, then pour this mixture back into the main pot, stirring to combine.
4. Stir in the remaining green onions and 1½ tablespoons / 22 ml of the lemon juice. Let the soup warm through gently over low heat for another 5 minutes, but do not let it boil.
5. Taste the soup and adjust the seasoning. Add more salt and pepper if needed. For a brighter, tarter flavor, stir in the remaining ½ tablespoon / 8 ml of lemon juice.
6. Serve immediately while hot, or chill completely to serve cold. Garnish with an extra dollop of sour cream if desired.
Nutritional Information
• Estimated values per serving
• Calories: 155 kcal
• Protein: 5g
• Carbohydrates: 22g
• Fat: 6g
• Fiber: 4g
• Disclaimer: is an estimate and may vary based on the exact used.
Pro Tips
• For a silky-smooth, restaurant-quality texture, use an immersion blender to partially or fully blend the soup before adding the sour cream.
• To make this soup vegan, simply swap the sour cream for a plant-based alternative like cashew cream or a dairy-free sour cream.
• Elevate the flavor by adding a handful of fresh herbs like dill or parsley along with the green onions in the final step.
• For a richer, more decadent soup, substitute half of the sour cream with heavy cream or full-fat crème fraîche.
FAQ
Q: How can I make this spinach and potato soup vegan
A: To make this soup vegan, simply replace the sour cream with your favorite plant-based alternative. Cashew cream, coconut yogurt, or a store-bought dairy-free sour cream all work beautifully to maintain that creamy texture.
Q: Can I add more protein to this vegetarian soup
A: Yes, you can easily boost the protein content. Consider blending in a can of rinsed cannellini beans along with the potatoes and spinach. Serving the soup with a side of quinoa or a hearty slice of whole-grain bread will also create a more protein-rich meal.
Q: How do I store leftover spinach and potato soup
A: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop over low heat, being careful not to let it boil, especially after the sour cream has been added.
Q: Can I use frozen spinach instead of fresh
A: Yes, you can use frozen spinach. We recommend using about 10 oz / 280g of frozen chopped spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the pot with the potatoes.
