Pureed Spinach Potato Soup Recipes

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SPINACH SOUP



Spinach Soup image

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 tablespoons olive oil
10 ounces fresh spinach
2 cloves garlic, finely minced
1/2 medium onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt, or more to taste
1/2 teaspoon cayenne pepper, or more to taste
Freshly ground black pepper

Steps:

  • In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
  • In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
  • Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

CURRIED POTATO AND SPINACH SOUP



Curried Potato and Spinach Soup image

This is an easy-to-prepare soup that's delicious and satisfying for a cold winter's night. Kids and adults alike love it!

Provided by TEDDYBEARZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 51m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil
½ onion, finely chopped
1 dried bay leaf
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground turmeric
¼ teaspoon ground coriander
6 potatoes, peeled and cut into small cubes
4 cups chicken broth
3 cups water
1 cup chopped canned tomatoes with juice
2 teaspoons garlic and herb seasoning (such as Spike®)
1 (10 ounce) package chopped frozen spinach

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
  • Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.3 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 562.9 mg, Sugar 3 g

TOMATO SPINACH AND BASIL SOUP



Tomato Spinach and Basil Soup image

This soup can be refrigerated for up to 1 month and you can substitute 2 teaspoons of dried basil if you can't get fresh basil.

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 11

2 tablespoons butter
1 large yellow onion, chopped
1 teaspoon minced garlic
1 ½ cups milk
1 (28 ounce) can tomato puree
1 tablespoon white sugar
2 cups fresh spinach, torn
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon grated Parmesan cheese

Steps:

  • Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

Nutrition Facts : Calories 208.3 calories, Carbohydrate 29.3 g, Cholesterol 23.7 mg, Fat 8.5 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 5.1 g, Sodium 1217.6 mg, Sugar 19.3 g

CREAMY SPINACH & POTATO SOUP



Creamy Spinach & Potato Soup image

My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. -Amy Samuel, North Pole, Alaska

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings.

Number Of Ingredients 11

6 cups cubed peeled potatoes
2 medium leeks (white portion only), chopped
2 tablespoons canola oil
1/2 cup all-purpose flour
1 teaspoon sodium-free chicken bouillon granules
3 cups reduced-sodium chicken broth
1 can (12 ounces) reduced-fat evaporated milk
1 package (9 ounces) fresh spinach, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 433mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

SPINACH POTATO SOUP



Spinach Potato Soup image

When your clan is hungry, hot and hearty soup surely fills the bill...not to mention stomachs! You'll find the spinach is a colorful addition to ordinary potato soup.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups cubed peeled potatoes (1/2-inch pieces)
1-1/2 cups water
1 tablespoon dried minced onion
1 teaspoon chicken bouillon granules
1/2 teaspoon garlic salt
1 cup thinly sliced fresh or chopped frozen spinach
1 cup heavy whipping cream
1/4 teaspoon ground nutmeg

Steps:

  • In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

Nutrition Facts : Calories 280 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 469mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

PUREED SPINACH-POTATO SOUP



Pureed Spinach-Potato Soup image

Serve this silky-smooth soup as a starter, or pair it with crusty bread for a light meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 8

2 tablespoons unsalted butter
1 onion, cut into 1/2-inch pieces
3 garlic cloves, minced
1 1/2 pounds (about 5 small) Yukon gold potatoes, peeled and cut into 1/2-inch pieces
1/4 cup dry sherry or white wine
2 cans (each 15 1/2 ounces) chicken broth
2 bunches (about 1/4 pounds) spinach, tough stems removed, leaves rinsed well and dried
Coarse salt and freshly ground pepper

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
  • Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
  • Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.

PUREED SPINACH-POTATO SOUP



Pureed Spinach-Potato Soup image

Categories     Potato     Low Sodium     Spinach     Simmer     Boil

Yield serves 4

Number Of Ingredients 8

2 tablespoons unsalted butter
1 onion, cut into 1/2-inch pieces
3 garlic cloves, minced
1 1/2 pounds (about 5 small) Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1/4 cup dry sherry or white wine
1 quart homemade or low-sodium store-bought chicken broth
2 bunches (about 1 1/4 pounds) spinach, tough stems removed, leaves rinsed well and dried
Coarse salt and freshly ground pepper

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
  • Pour the sherry, broth, and 2 cups water into the pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until the potatoes are very tender, about 15 minutes.
  • Stir the spinach into the pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree the soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill the jar more than halfway. Return the mixture to the saucepan.) Season with salt and pepper, and serve.

CREAM OF SPINACH SOUP



Cream of Spinach Soup image

Puréed vegetable soups can be lean and spare or rich and creamy, spicy or subtle, hot or cold. They can be vegetarian or quite meaty. And much of the cooking time is just for simmering. This spinach soup, with a touch of nutmeg and some cream, is a classic combination, and its flavor justifies that distinction.

Provided by Mark Bittman

Categories     soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound spinach, well washed, thick stems trimmed
3 spring onions or 3 bunches scallions, trimmed and roughly chopped
3 cups chicken or vegetable stock
Small grating of nutmeg
Salt and pepper
1 cup heavy or light cream, half-and-half or milk

Steps:

  • Combine spinach, onions and stock in a saucepan, and turn heat to medium high. Bring to a boil, and lower heat so mixture barely bubbles. Cook, stirring occasionally, until spinach is very tender, about 10 minutes. Turn off heat, add nutmeg and a sprinkling of salt and pepper, and let cool at least a few minutes.
  • Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, add cream, and, over medium-low heat, reheat gently, stirring occasionally. When soup is hot, adjust seasoning, and serve.

CREAMY SPINACH AND POTATO SOUP



Creamy Spinach and Potato Soup image

Quick prep soup for a cool night. If you enjoy spinach then this is sure to be a favorite. Feeds the whole family!

Provided by Babushka

Categories     Spinach

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1 (16 ounce) bag frozen spinach (chopped)
1 (15 ounce) can diced new potatoes
1 (15 ounce) can creamed corn
2 cups nonfat milk
1 1/4 cups 2% cheddar cheese
5 cups vegetable stock
2 tablespoons onion powder
1 tablespoon garlic powder
salt and pepper

Steps:

  • To 5 cups of vegetable stock add the spinach, potatoes, and milk.
  • Cook on medium heat until begins to bubble slightly.
  • Transfer to blender in two or three batches and puree. Then return to pot.
  • Add corn, cheese, and spices. Cook about 10 more minutes, stirring often.
  • Allow to cool slightly before serving.

Nutrition Facts : Calories 168.4, Fat 2.3, SaturatedFat 1.2, Cholesterol 5.6, Sodium 372.9, Carbohydrate 27.9, Fiber 4, Sugar 6.9, Protein 12

POTATO SPINACH SOUP



Potato Spinach Soup image

Make and share this Potato Spinach Soup recipe from Food.com.

Provided by Dancer

Categories     Potato

Yield 1 batch

Number Of Ingredients 10

1/4 cup butter
1 large onion
2 stalks celery, cut fine
1/4 cup flour
3 cups water
2 cups potatoes, cubed
2 teaspoons salt
1 cup spinach, chopped (I use frozen)
1/2 cup cream (when dieting, I use canned evaporated skim milk)
to taste swiss cheese, shredded or to taste parmesan cheese, grated, shredded (optional)

Steps:

  • Melt butter in a pan.
  • Add onions and celery.
  • Cover and cook until tender - about 15 minutes.
  • Stir occasionally.
  • Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
  • Simmer 30 minutes.
  • Add spinach cook 2 minutes.
  • Then add cream.
  • Top with grated cheese if desired.

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