Creamy Potato Spinach Soup
The season for warming soups and comfort food is now here, and one of my favorite things to make is a creamy potato soup! The recipe I am sharing with you today is really simple to make, no slaving over a stove for a long time needed! It gets its creamy consistency from partially blending the potatoes at the end, so you feel like you are getting a more rich soup than it actually is. This is actually very low fat, vegan and gluten free but you would never guess by tasting it! It is the perfect thing to enjoy on a chilly night. It keeps well too, and the flavor gets even better the next day, so if you have some left over it will be a good easy lunch or dinner.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a soup pot, combine the onions, garlic, veggie stock, potatoes, thyme, and sea salt. Bring to a boil, then lower to a simmer. Cook until the potatoes are tender and the flavors have blended, about 20 minutes, then add the remaining ingredients and cook a minute more.
- Partially blend with an immersion blender, or in a blender (if you use the blender be careful so that it doesn’t explode if it is hot (allow the steam to escape first, and put a towel over it when blending)).
- Add back to the pot with the rest of the soup. Serve warm.
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- Allergen Friendly
- Heart Healthy