Equipment
Ingredients
Aromatics and Base
- 30 g unsalted butter
- 1 yellow onion, diced
- 2 garlic, minced
Body
- 400 g floury potatoes, peeled and roughly diced
- 800 ml vegetable broth, hot
Greens and Seasoning
- 250 g fresh spinach, washed and tough stems removed
- 1 g nutmeg, freshly grated
- kosher salt
- black pepper, freshly cracked
- 50 ml heavy cream
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 201 kcal
- Protein
- 6 g
- Carbohydrates
- 22 g
- Fat
- 11 g
- Fiber
- 5 g
- Sugar
- 3 g
- Sodium
- 1157 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 30 mg
- Potassium
- 885 mg
- Calcium
- 123 mg
- Iron
- 5.3 mg
- Magnesium
- 81 mg
- Phosphorus
- 99 mg
- Zinc
- 0.9 mg
- Vitamin A
- 424 mcg
- Vitamin C
- 33 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 1.6 mg
- Vitamin K
- 303 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.22 mg
- Niacin
- 1.8 mg
- Folate
- 146 mcg
- Water
- 380 g
Sources: USDA FoodData Central
Method
Place the large saucepan over medium heat and melt the butter. Add the diced onion and cook slowly until soft and translucent, stirring occasionally. Do not let the onion brown.
Add the minced garlic to the saucepan and cook for one additional minute until fragrant.
Add the diced potatoes and hot vegetable broth to the saucepan. Bring the mixture to a boil at 100 degrees Celsius (212 degrees Fahrenheit).
Reduce the heat to low, cover the saucepan partially, and simmer gently until the potatoes are completely tender and easily crushed with a fork.
Stir the fresh spinach into the hot broth in batches if necessary. Grate the fresh nutmeg into the pot. Cook just until the spinach has completely wilted but remains bright green.
Remove the saucepan from the heat. Carefully blend the soup using an immersion blender until completely smooth and velvety. If using a stand blender, blend in batches, removing the center cap to let steam escape.
Taste the soup and adjust the seasoning with kosher salt and freshly cracked black pepper. Ladle into warm bowls and drizzle with heavy cream if using.
Chef's Notes
- Floury potatoes like Maris Piper or Russet are crucial here; they break down easily and act as a natural thickener, yielding a creamy texture without relying heavily on dairy.
- To lock in the brightest green color, work quickly once the spinach hits the pot. Prolonged exposure to heat destroys chlorophyll, turning vibrant greens into dull olive tones.
- Always purchase whole nutmeg and grate it fresh using a microplane. The volatile oils dissipate quickly in pre-ground nutmeg, leaving behind a dusty, muted flavor.
- If you want an even richer base, substitute a portion of the vegetable broth with whole milk, adding it only after the potatoes have cooked through.
Storage
Refrigerator: 4 days — Store in an airtight container. The soup may thicken when chilled; add a splash of water or milk when reheating.
Freezer: 3 months — Freeze without the heavy cream garnish. Texture may become slightly grainy upon thawing but will smooth out if whisked vigorously while reheating.
Troubleshooting
Soup is too thin and watery
Cause: Potatoes were too small or too much broth was used
Fix: Simmer the uncovered soup for another 10 minutes to reduce liquid, or whisk in a tablespoon of instant potato flakes to thicken instantly
Prevention: Weigh potatoes carefully rather than relying on visual counting
Spinach turned a muddy, dull brownish-green
Cause: The spinach was boiled for too long before blending
Fix: Cannot be fixed cosmetically, but the flavor remains fine
Prevention: Only wilt the spinach for 1 to 2 minutes right at the end of the cooking process
Soup texture is gluey or sticky
Cause: Waxy potatoes were used instead of floury ones, or the soup was over-blended at a very high speed
Fix: Stir in a splash of hot broth or cream gently to loosen, but excessive agitation will make it worse
Prevention: Use proper floury baking potatoes and blend only until just smooth
Cultural Context
Spinach and potato is a classic flavor pairing in traditional British country cooking, efficiently utilizing cold-hardy garden staples to create hearty, warming meals. Pureed vegetable soups hold a special place in UK culinary culture as comforting starters or light suppers, particularly valued during damp, chilly weather.
