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.
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.
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.
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.
SPINACH POTATOES
This is a rich and cheesy potato dish filled with spinach and Italian bacon.
Provided by ERINSANDERS
Categories Side Dish Potato Side Dish Recipes
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
- Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
- Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.
Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g
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.
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
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
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
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
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.
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
SPINACH, EDAMAME AND POTATO SOUP
This luscious soup blends spinach and edamame with creamy potato and coconut milk.
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the coconut oil in a medium saucepan over medium heat. Add the scallion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, ginger, bay leaf, garlic, 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.
- Add the edamame and simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the spinach and cook 5 minutes more. Remove from the heat, discard the bay leaf 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 coconut milk and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot sprinkled with toasted sesame seeds and the dark-green scallion.
FULLY-LOADED CHEESY POTATO SOUP WITH GINA'S SPINACH SALAD 2
Provided by Food Network
Yield Makes: 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.
- Gina's Spinach Salad
- Spiced Pecans:
- Spinach Salad:
- 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.
SPINACH, MUSTARD GREEN AND POTATO SOUP
Categories Soup/Stew Blender Potato Vegetable Vegetarian High Fiber Wheat/Gluten-Free Lunch Spinach Winter Healthy Mustard Greens Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
- Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
- Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves 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
SPINACH, POTATO, AND NUTMEG SOUP
A lovely light soup to serve as a wonderful starter on a winter-day.
Provided by LADLEGUY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
- In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
- In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
- Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.
Nutrition Facts : Calories 129.6 calories, Carbohydrate 23.1 g, Cholesterol 1.7 mg, Fat 2.9 g, Fiber 3.1 g, Protein 3.6 g, SaturatedFat 0.7 g, Sodium 222.9 mg, Sugar 2.7 g
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
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