Cream of Potato and Spinach Soup
Prep time
Cook time
Total time
This is such an easy recipe, and quite flexible. Sometimes I just boil the potatoes, add the spinach, and make a side dish instead of mashed potatoes. But the soup is filling, great for cold days.
Recipe type: Soup
Cuisine: vegan
Serves: 6
  • 3 large potatoes cut in small cubes
  • 2 cups baby spinach
  • 2 onions
  • 5 garlic cloves
  • Water as needed
  • Cooking oil
  • 2-3 sprigs parsley
  • ½ teaspoon dried oregano
  • Salt and pepper to taste.
  1. Preheat oil in a soup pot, then add onion and dried oregano, and saute over medium heat, for about 8 minutes, stirring occasionally, or till the onion is nice and soft,
  2. Tip in the garlic and salt, and simmer for 2 more minutes before adding the cubed potatoes and water to cover them about 1 inch.
  3. Cover and simmer everything for about 8 minutes, until the tip of a knife inserted into the potatoes can enter easily.
  4. Add the spinach, and simmer for 2 minutes.
  5. Strain the soup through a colander, without discarding the water - it will act as stock for the cream soup. Tip the vegetables into a food processor, add two ladles of the stock, and puree till smooth. Gradually add more stock, till you achieve the desired soup consistency. If you don't have enough stock, add hot water.
  6. Season with salt and pepper to taste. Garnish with fresh parsley.
You can always garnish this soup with other ingredients to make it look amazing: sesame seeds, chili flakes, sun dried tomatoes, and the list could go on.
Recipe by Garden Super Heroes at