Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This budgetfriendly spinach and potato soup for cold january nights
- Easy to Make: This recipe requires minimal ingredients and effort, making it perfect for a quick weeknight dinner.
- Budget-Friendly: With potatoes, onions, and spinach as the main ingredients, this soup is incredibly affordable and won't break the bank.
- Customizable: Feel free to add your favorite herbs, spices, or other vegetables to make this recipe your own.
- Nourishing: This soup is packed with vitamins, minerals, and antioxidants from the spinach, potatoes, and other vegetables, making it a healthy and satisfying meal option.
- Freezer-Friendly: This soup freezes beautifully, making it perfect for meal prep or storing for later use.
- Comforting: There's something special about a warm, comforting bowl of soup on a cold winter night that just can't be beat.
- Perfect for Crowds: This recipe makes a large batch of soup, making it perfect for feeding a crowd or serving at a party.
- Make-Ahead: You can prepare this soup up to 2 days in advance, making it perfect for busy weeknights or special occasions.
Ingredient Breakdown
The key ingredients in this recipe are potatoes, onions, garlic, spinach, chicken broth, and milk or cream. The potatoes provide a hearty, comforting base for the soup, while the onions and garlic add a depth of flavor. The spinach adds a burst of freshness and nutrients, and the chicken broth and milk or cream help to create a rich and creamy texture. When selecting potatoes, look for high-starch varieties like Russet or Idaho, as they will yield a lighter, fluffier texture. For the spinach, choose fresh leaves with no signs of wilting or browning. You can also use frozen spinach as a substitute, just be sure to thaw it first and squeeze out any excess moisture.
How to Make budgetfriendly spinach and potato soup for cold january nights
Chop 1 large onion and 3 cloves of garlic into small pieces. Heat 2 tablespoons of olive oil in a large pot over medium heat, then add the chopped onion and garlic and cook until softened, about 5 minutes.
Add 2-3 large potatoes, peeled and chopped into 1-inch cubes, to the pot. Cook for an additional 5 minutes, stirring occasionally, until the potatoes start to soften.
Pour in 4 cups of chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in 1 cup of fresh spinach leaves and cook until wilted, about 1-2 minutes. Season the soup with salt and pepper to taste.
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender. Return the soup to the pot and add 1/2 cup of milk or cream. Heat the soup over low heat, stirring constantly, until the milk is fully incorporated and the soup is heated through.
Ladle the soup into bowls and serve hot, garnished with chopped fresh herbs or a sprinkle of grated cheese. Enjoy!
Tips for Perfect Results
Using a high-quality chicken broth will make a big difference in the flavor of your soup. Look for a low-sodium broth or make your own at home for the best results.
Be careful not to over-blend the soup, as this can make it too thin and unappetizing. Stop blending once the soup is smooth, but still retains some texture.
Add a sprinkle of chopped fresh herbs, such as parsley or chives, to the top of the soup for a burst of color and freshness.
Feel free to experiment with different spices and seasonings to find the flavor combination that works best for you. Some options include paprika, cumin, or smoked paprika.
Add a splash of heavy cream or half-and-half to the soup for a rich and creamy texture. You can also use coconut cream or non-dairy milk for a vegan version.
Get creative with your toppings and add some crumbled bacon, diced ham, or chopped scallions to the top of the soup for added flavor and texture.
Turn the soup into a meal by serving it with a side of crusty bread, a green salad, or a grilled cheese sandwich.
This soup freezes beautifully, making it perfect for meal prep or storing for later use. Simply thaw and reheat when you're ready to enjoy.
Common Mistakes to Avoid
-
Not Using High-Quality Broth: Using a low-quality broth can result in a bland and unappetizing soup. Make sure to use a high-quality chicken broth or make your own at home for the best results.
Fix: Use a high-quality broth or make your own at home.
-
Over-Blending the Soup: Over-blending the soup can make it too thin and unappetizing. Stop blending once the soup is smooth, but still retains some texture.
Fix: Stop blending once the soup is smooth, but still retains some texture.
-
Not Adding Enough Seasoning: Not adding enough seasoning can result in a bland and unappetizing soup. Make sure to taste and adjust the seasoning as you go.
Fix: Taste and adjust the seasoning as you go.
-
Not Using Fresh Ingredients: Not using fresh ingredients can result in a soup that's lacking in flavor and texture. Make sure to use fresh spinach, potatoes, and herbs for the best results.
Fix: Use fresh ingredients for the best results.
Variations & Substitutions
Add 1 can of diced tomatoes and 1/2 cup of heavy cream to the soup for a creamy and tangy twist.
Add 1 can of black beans, 1/2 cup of diced bell peppers, and 1/4 teaspoon of cayenne pepper to the soup for a spicy and filling twist.
Roast 2 cups of mixed vegetables, such as carrots, zucchini, and bell peppers, in the oven until tender, then add them to the soup for a hearty and flavorful twist.
Add 1 cup of cooked lentils and 1/2 cup of diced celery to the soup for a nutritious and filling twist.
Add 1 cup of cooked butternut squash and 1/2 cup of heavy cream to the soup for a creamy and comforting twist.
Add 1 can of diced tomatoes, 1 cup of cooked kidney beans, and 1/2 cup of diced zucchini to the soup for a hearty and flavorful twist.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. After 2 hours, the soup should be refrigerated or frozen to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 3 days. Reheat the soup over low heat, stirring occasionally, until warmed through.
The soup can be frozen for up to 3 months. To freeze, cool the soup to room temperature, then transfer it to a freezer-safe container or bag. To thaw, place the container or bag in the refrigerator overnight, then reheat the soup over low heat, stirring occasionally, until warmed through.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach as a substitute for fresh spinach. Just be sure to thaw it first and squeeze out any excess moisture before adding it to the soup.
Can I add other vegetables to the soup?
Yes, you can add other vegetables to the soup to suit your taste. Some options include diced carrots, zucchini, and bell peppers. Just be sure to adjust the cooking time based on the vegetables you add.
Is this soup gluten-free?
Yes, this soup is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to use gluten-free chicken broth to ensure the soup remains gluten-free.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply brown the onions and garlic in a pan, then add all the ingredients to the slow cooker and cook on low for 6-8 hours.
Can I freeze the soup for later use?
Yes, you can freeze the soup for later use. Cool the soup to room temperature, then transfer it to a freezer-safe container or bag. To thaw, place the container or bag in the refrigerator overnight, then reheat the soup over low heat, stirring occasionally, until warmed through.
How do I reheat the soup?
To reheat the soup, place it in a pot over low heat and stir occasionally until warmed through. You can also reheat the soup in the microwave, but be careful not to overheat it, as this can cause the soup to become too hot and potentially burn your mouth.
Can I make this soup vegan?
Yes, you can make this soup vegan by substituting the chicken broth with a vegan broth and using a non-dairy milk instead of regular milk. You can also add some vegan-friendly protein sources, such as tofu or tempeh, to make the soup more substantial.
budgetfriendly spinach and potato soup for cold january nights
Ingredients
- 2 cups diced potatoes
- 1 cup fresh spinach leaves
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp butter
- 1/4 cup grated cheddar cheese (optional)
Instructions
- Step 1: Chop the onion and garlic. Finely chop 1 medium onion and 3 cloves of garlic. Heat 2 tablespoons of butter in a large pot over medium heat.
- Step 2: Sauté the onion and garlic. Add the chopped onion and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
- Step 3: Add the potatoes and broth. Add 2 cups of diced potatoes and 2 cups of chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 4: Add the spinach and cream. Stir in 1 cup of fresh spinach leaves and 1/2 cup of heavy cream. Let the soup simmer for an additional 2-3 minutes, or until the spinach has wilted.
- Step 5: Season the soup. Add 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pot. Stir to combine.
- Step 6: Purée the soup (optional). If desired, use an immersion blender to purée the soup until smooth.
- Step 7: Serve the soup. Ladle the soup into bowls and top with grated cheddar cheese (if using). Serve hot and enjoy!
Recipe Notes
- Storage tip: Let the soup cool completely, then refrigerate or freeze for later use.
- Make ahead: Prepare the soup up to a day in advance, then reheat and serve.
- Substitution: Swap the heavy cream for half-and-half or whole milk if desired.
- Pro tip: Use high-quality chicken broth for the best flavor.
- Variation: Add diced ham or bacon for added protein and flavor.
- Leftover idea: Use leftover soup as a base for a creamy pasta sauce.
