Potato And Spinach Soup
Potato And Spinach Soup
Spinach helps add an extra boost of iron and other vitamins and minerals to this creamy herbed soup.
- Total Time20 Minutes
-
Yield
2 servings
- DifficultySimple
Dietary Interests
Manage PreferencesSubmitted by
Vitamix
Ingredients
- 2 cups 480 ml vegetable broth
- 1 325 g russet potatoes, baked, cooled, halved, divided use
- ¼ small 20 g onion, peeled
- ½ teaspoon dried rosemary
- ¾ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- 1 cup 30 g fresh spinach
- 2 cups 480 ml vegetable broth
- 1 325 g russet potatoes, baked, cooled, halved, divided use
- ¼ small 20 g onion, peeled
- ½ teaspoon dried rosemary
- ¾ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- 1 cup 30 g fresh spinach
- 2 cups 480 ml vegetable broth
- 1 325 g russet potato, baked, cooled, quartered
- ¼ small 20 g onion, peeled
- ½ teaspoon dried rosemary
- ¾ teaspoon kosher salt, optional
- ¼ teaspoon ground black pepper
- 1 cup 30 g fresh spinach
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Directions
- Place stock, 1/2 potato, onion, rosemary, salt, and pepper into the Vitamix container and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 5 minutes 45 seconds.
- Remove the lid plug and add the spinach and remaining potato. Start the machine and increase to Variable 4 blend for 10 seconds.
- Place stock, 1/2 potato, onion, rosemary, salt, and pepper into the Vitamix container and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then increase to its highest speed. Blend for 5 minutes 45 seconds.
- Remove the lid plug and add the spinach and remaining potato. Start the machine and increase to Variable 4 blend for 10 seconds.
- Place broth, 1/2 potato, onion, rosemary, salt, and pepper into the Vitamix container in the order listed and secure the lid.
- Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 7 minutes 30 seconds.
- Remove the lid plug and add the spinach and remaining potato. Start the machine and increase to Variable 4 blend for 10 seconds.
Refine Your Recipe
Nutrition
1
serving (495 g)
Calories
220
Total Fat
0g
Total Carbohydrate
50g
Dietary Fiber
6g
Sugars
3g
Protein
6g
Cholestrol
0mg
Sodium
900mg
Saturated Fat
0.5g
Chef's Note
- This soup is a great way to use leftover potatoes or other vegetables. Instead of spinach add in leftover cooked broccoli, asparagus or other veggies you have in the refrigerator.Potato and spinach soup is a nutritious choice, with potatoes providing vitamins C and B6, potassium, and fiber, while spinach offers vitamins A, C, and K, iron, and calcium. Homemade soup allows you to control the ingredients, ensuring freshness and avoiding preservatives and excessive sodium. It can be customized to suit dietary needs and preferences. Additionally, making soup at home is often more cost-effective than purchasing pre-made versions. Here you can use leftover potatoes and spinach or whatever else you have on hand. This soup is also sure to be flavorful and creamy without adding any actual cream or fat.
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