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Spinach and Potato Soup Recipe

Author Erika Lenkert


  • 5 ounces baby spinach
  • 2 tablespoons olive oil
  • 1 medium Yukon gold potato, peeled and diced
  • 1/2 medium onion, diced
  • 1 clove garlic, minced (about 2 teaspoons)
  • 2-1/2 cups gluten-free chicken broth
  • Kosher salt and freshly ground pepper
  • 2 tablespoons sour cream, for garnish (optional)
  • 1 teaspoon lemon zest, for garnish (optional)


  1. In a large skillet with a lid, over medium-high heat, combine 2 tablespoons water and the spinach. Cover and cook just until the spinach is wilted, 3 to 4 minutes. Transfer to a bowl.
  2. Wipe out the skillet, add the olive oil, and heat over medium-low heat. Add the potato and cook, stirring occasionally, until starting to soften without browning, about 7 minutes. Add the onion and cook, stirring occasionally, until the potato is cooked through, about 6 minutes longer. Add the garlic and cook, stirring, for 2 minutes. Add the spinach and chicken broth and a few grinds of pepper. Increase the heat and bring to a simmer. Immediately remove from the heat, blend in a blender until smooth, season to taste with salt and pepper, garnish with sour cream and lemon zest, and serve hot.