POTATO SPINACH SOUP
Make and share this Potato Spinach Soup recipe from Food.com.
Provided by Dancer
Categories Potato
Yield 1 batch
Number Of Ingredients 10
Steps:
- Melt butter in a pan.
- Add onions and celery.
- Cover and cook until tender - about 15 minutes.
- Stir occasionally.
- Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
- Simmer 30 minutes.
- Add spinach cook 2 minutes.
- Then add cream.
- Top with grated cheese if desired.
POTATO, SPINACH AND TOMATO SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.
CHICKEN POTATO SPINACH SOUP
Provided by Food Network
Time 25m
Yield 4 c (960 ml)
Number Of Ingredients 8
Steps:
- 1.Place broth, skim milk, onion, two potatoes, and rosemary into the Vitamix container and secure lid.
- 2.Select Variable 1.
- 3.Turn machine on and slowly increase speed to Variable 10, then to High.
- 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
- 5.Reduce speed to Variable 3 and remove the lid plug.
- 6.Add spinach and reserved potato through the lid plug opening and blend until potato is chopped, about 10 seconds.
- 7.Drop in chicken and blend for an additional 5 seconds.
- For recipe variation, use vegetable bouillon cubes and omit chicken stock to make this recipe suitable for vegetarian diets.
FULLY-LOADED CHEESY POTATO SOUP WITH GINA'S SPINACH SALAD
Provided by Patrick and Gina Neely : Food Network
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 37
Steps:
- Melt the butter in a large saucepan over medium heat. Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes. Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes. Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
- Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat. Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition. Add additional chicken stock if necessary to adjust the consistency. Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives. Serve with Gina's Spinach Salad with Spiced Pecans.
- For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool.
- For the salad: Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
- Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.
PUREED SPINACH-POTATO SOUP
Serve this silky-smooth soup as a starter, or pair it with crusty bread for a light meal.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
- Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
- Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.
CREAMY SPINACH & POTATO SOUP
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
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 433mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.
CHICKEN, SPINACH, AND POTATO SOUP
This delicious, fresh soup combines all of the great features of a full dinner into one bowl.
Provided by Catherine Ann
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Bring chicken thighs, chicken stock, and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low, and continue simmer in until the chicken is no longer pink in the center, about 20 minutes. Remove the chicken thighs, and set aside to cool. Reserve the broth.
- While the thighs are cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the potatoes, then strain the reserved cooking liquid into the pot. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes are tender, about 25 minutes.
- Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the garbanzo beans, spinach, and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 33.8 g, Cholesterol 37.2 mg, Fat 10.8 g, Fiber 5.8 g, Protein 17.1 g, SaturatedFat 2.5 g, Sodium 504.3 mg, Sugar 2.2 g
POTATO, LEEK, AND SPINACH SOUP
I received a CSA share and made this soup with the beautiful ingredients. It was delicious! Serve hot with some warm crusty bread.
Provided by ShelleyQ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
- Heat a large pot over medium-high heat. Fry bacon in hot pot until crisp, 5 to 7 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain. Remove all but 2 tablespoons bacon drippings from the pot.
- Drain leeks and shake vigorously to dry. Fry leeks and garlic in the reserved bacon drippings until translucent, 5 to 7 minutes. Stir potatoes with the leeks; add bay leaves. Pour the carton of chicken stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt and pepper.
- Scoop about half the potatoes, leeks, and garlic into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, bacon, spinach, and half-and-half into the soup; continue heating until again hot, 1 to 2 minutes. Add chicken broth from the can or half-and-half to achieve your desired consistency.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 24.5 g, Cholesterol 30.2 mg, Fat 10.8 g, Fiber 2.6 g, Protein 10.3 g, SaturatedFat 4.5 g, Sodium 1171.1 mg, Sugar 2.8 g
SPINACH SOUP
A vibrant green blended soup with half-fat crème fraîche that's healthy and filling - make a batch and freeze
Provided by Caroline Hire - Food writer
Categories Lunch, Soup
Time 35m
Number Of Ingredients 9
Steps:
- Heat the butter in a large saucepan. Add the spring onions, leek, celery and potato. Stir and put on the lid. Sweat for 10 minutes, stirring a couple of times.
- Pour in the stock and cook for 10 - 15 minutes until the potato is soft.
- Add the spinach and cook for a couple of minutes until wilted. Use a hand blender to blitz to a smooth soup.
- Stir in the crème fraîche. Reheat and serve.
Nutrition Facts : Calories 192 calories, Fat 12.6 grams fat, SaturatedFat 7.2 grams saturated fat, Carbohydrate 13.1 grams carbohydrates, Sugar 4.4 grams sugar, Fiber 5.4 grams fiber, Protein 6.5 grams protein, Sodium 2 milligram of sodium
WW POTATO SPINACH SOUP
This just simply couldn't be nicer to eat on a cold winter's day. Total points, 7 1/2 for the entire batch. I'm making it weekly!
Provided by BouncyChef
Categories Potato
Time 50m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Spray the pan,and add the onions and celery.
- Cover and cook on LOW until they are tender and almost lose colour.
- Stir it occasionally.
- Blend in the cornflour, add the potatos and stock. Stir constantly until boiling.
- Simmer for 30 minutes.
- Add spinach and stir until it is defrosted and heated in the soup.
- Add the skim milk, heat through and serve.
SPINACH POTATO SOUP
When your clan is hungry, hot and hearty soup surely fills the bill...not to mention stomachs! You'll find the spinach is a colorful addition to ordinary potato soup.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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 : Calories 280 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 469mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.
SPINACH, PEA AND POTATO SOUP
Go green with a bowl of creamy potato, pea and spinach soup.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
- Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
- Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with toasted walnuts.
MEDITERRANEAN SPINACH AND POTATO SOUP
Created for RSC #6. I've always been a big fan of spinach (thank you Popeye). I also love potato soup (thank you school lunches). Thanks to Susie D for putting both ingredients in the contest list so I could combine the two.
Provided by Mirj2338
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a 4 quart saucepan
- Add the basil, coriander seeds and the leeks
- Cook until the leeks are tender, stirring often
- Add the cubed potatoes, broth and water
- Heat to boiling, reduce the heat to low
- Cover the pot and simmer for 25 minutes until the potatoes are tender, stirring occasionally
- Stir in the spinach, lemon juice and salt and pepper
- Simmer for 5 minutes
- Serve garnished with a dollop of sour cream or yogurt
SPINACH AND SWEET POTATO SOUP
A nourishing, warming and tasty soup full of fabulous vitamins but low in calories.
Provided by hl.uw
Time 30m
Yield Serves 2
Number Of Ingredients 0
Steps:
- In a large pan, heat the oil, red onion and chilli flakes until soft.
- Add the peeled and chopped sweet potato, spinach and vegetable stock.
- Bring to the boil and simmer for 15 minutes before serving.
- If you prefer a smoother soup, pour into a blender and blitz until desired consistency is achieved.
CREAMY SPINACH AND POTATO SOUP
Quick prep soup for a cool night. If you enjoy spinach then this is sure to be a favorite. Feeds the whole family!
Provided by Babushka
Categories Spinach
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- To 5 cups of vegetable stock add the spinach, potatoes, and milk.
- Cook on medium heat until begins to bubble slightly.
- Transfer to blender in two or three batches and puree. Then return to pot.
- Add corn, cheese, and spices. Cook about 10 more minutes, stirring often.
- Allow to cool slightly before serving.
Nutrition Facts : Calories 168.4, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.6, Sodium 372.9, Carbohydrate 27.9, Fiber 4, Sugar 6.9, Protein 12
CHICKEN, SWEET POTATO AND SPINACH SOUP
My mom made this for me every time I was sick; it was the only thing I could keep down. It was mild but I love it even when I'm not under the weather. She would use her own roasted chickens, but when I'm not feeling well I don't feel like roasting my own chicken, and the store-bought ones work in a pinch. Serve with crusty bread.
Provided by tellinglaurel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat chicken stock and sweet potato in a stockpot over high heat. Cook until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 6 g, Cholesterol 18.9 mg, Fat 3.6 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 686.7 mg, Sugar 1.5 g
CURRIED POTATO AND SPINACH SOUP
This is an easy-to-prepare soup that's delicious and satisfying for a cold winter's night. Kids and adults alike love it!
Provided by TEDDYBEARZ
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 51m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
- Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.3 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 562.9 mg, Sugar 3 g
SPINACH POTATO SOUP
The potatoes make this soup thick and hearty, while the spinach makes it healthy. If you want, cut down on the butter and use some broth instead of water to maintain some thickness
Provided by SJG3483
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil 16 cups water with 2 teaspoon salt.
- Cut potatoes in half and then into 1/2 inch thick slices and cook in pot for 20 minutes Add spinach and cook about 10 minutes (if spinach starts to lose its color, it is overcooked) In batches, puree soup in a food processor, leaving out 4-6 cups of the liquid Process until smooth, adding butter as needed.
- Put the puree back in the pot and add liquid until the soup reaches desired consistency.
Nutrition Facts : Calories 453.1, Fat 24.1, SaturatedFat 14.8, Cholesterol 61, Sodium 370.8, Carbohydrate 54, Fiber 9.1, Sugar 3, Protein 11
SWEET POTATO, SPINACH AND MEXICAN CHORIZO SOUP
A pot of soup steaming away on the stove is a great way to chase away the chill. You can substitute any other kind of fresh sausage for the chorizo in this soup, like a spicy Italian sausage or even breakfast sausage, although you might want to spice the broth up with some red chile flakes if you use a mild one. This soup comes together quickly once you brown the sausage-basically just put everything in the pot and let the heat do its magic. A generous amount of chopped cilantro at the end adds amazing flavor.
Provided by Alejandra Ramos
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot over medium heat and cook the onions, stirring, until translucent. Add the chorizo and cook until browned. Add the paprika, sweet potatoes and tomato paste and stir until everything is coated. Add the chicken broth, raise the heat, and bring to a boil. Lower the heat and simmer, uncovered, until the potatoes are tender, about 20 minutes.
- Stir in the spinach and cilantro and cook for an additional minute. Stir in the lime juice, season to taste with salt and pepper and serve.
POTATO, SPINACH, AND LEEK SOUP
I came up with this soup recipe when I got potatoes, leeks, and spinach in my CSA box and didn't know what to do with them. It turned out delicious and is perfect for fall vegetables.
Provided by lawgirl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large soup pot over medium heat. Add leeks and onion; simmer until tender, about 7 minutes. Add potatoes, water, and bouillon cubes. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes.
- Stir in spinach and cook until wilted and soft, 5 to 7 minutes. Add milk, pepper, salt, paprika, and chili powder. Let cook for 5 minutes more; adjust spices to taste.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 27.4 g, Cholesterol 6.5 mg, Fat 6.6 g, Fiber 4.3 g, Protein 6.8 g, SaturatedFat 1.7 g, Sodium 880.1 mg, Sugar 7.2 g
SPICED CARROT & SPINACH SOUP
Spiced Carrot and Spinach Soup, great for cold evenings, snuggled up in front of the fire, best served with homemade flat breads (see my recipe)!
Provided by bexloubray
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat oil in large saucepan, on a medium heat.
- Add onion and saute gently until softened, but not browned.
- Add carrot and potato, saute gently for a further 5 minutes, stirring occasionally.
- Add garlic, ginger chilli and spices, saute for a further, stirring occasionally.
- Add spinach, cooked through for 5 minutes (wilt for 5 minutes if using fresh)
- Add stock, bring to the boil, cover and reduce to a simmer. Simmer for 20 minutes, stirring occasionally
- Add salt and pepper to taste
- Blend smooth with hand whisk or in food processor
- Adjust seasoning if needed
- Serve with warm homemade flatbread (see recipe)
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