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Easy Creamy Spinach and Potato Soup

Creamy spinach and potato soup is blended until smooth for a velvety bowl with tender Yukon Gold potatoes and wilted baby spinach. It simmers in one pot and gets a gentle finish with half-and-half.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 yellow onion medium, chopped
  • 2 cloves garlic minced
  • 2 lb potatoes Yukon Gold, peeled and cut into 1/2-inch cubes
  • 5 cup broth low-sodium chicken broth or vegetable broth
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 package (5 oz) baby spinach
  • 1 cup half-and-half

Equipment

  • 1 immersion blender

Method
 

  1. Melt the butter in a 5-quart pot over medium heat, add the onion, and cook for 5–7 minutes, stirring occasionally, until softened.
  2. Add the garlic and cook for 30 seconds, stirring constantly.
  3. Add the potatoes, broth, salt, and pepper; bring to a boil over high heat, then reduce the heat to maintain a gentle simmer and cook for 15–20 minutes, until the potatoes are fork-tender.
  4. Stir in the spinach and simmer for 2–3 minutes, until wilted.
  5. Blend the soup until smooth using an immersion blender, keeping the blender submerged to prevent splashing.
  6. Stir in the half-and-half and warm over medium-low heat for 2–3 minutes, without letting the soup boil.

Notes

For the smoothest texture, keep the immersion blender submerged while blending. Refrigerate leftovers for 3–4 days; freezing is not recommended because the dairy can separate. For a dairy-free version, replace the butter with olive oil and the half-and-half with unsweetened oat milk.