Spinach and Potato Soup Recipe

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Spinach and Potato Soup
  • Chef: Chef Prem Kumar Pogakula, Executive Sous Chef - The Imperial
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Seasoned with salt, pepper, some cream and a hint of nutmeg, this soup is quick, delicious and perfect for a nippy winter evening.

Ingredients of Spinach and Potato Soup

  • 100 gms potatoes, peeled and chopped
  • 30 gms leeks, chopped
  • 50 gms butter
  • 20 ml olive oil
  • 300 ml full cream milk
  • 60 ml fresh cream
  • 150 gm spinach, cleaned and chopped
  • 8 cloves garlic, chopped
  • 60 gms onion, chopped
  • 1 tsp thyme, chopped
  • A pinch of nutmeg
  • Salt to taste
  • White pepper powder to taste

How to Make Spinach and Potato Soup

  • 1.1. Heat the oil in a large saucepan. Add the chopped onions, thyme, garlic and saute for a few minutes.
  • 2.2. Add the chopped potatoes, toss gently and sprinkle some salt.
  • 3.3. After about 5 minutes add milk and cook on low flame for abut 20 minutes. Or till the potatoes are cooked and are soft.
  • 4.4. Now, blend the potatoes to a smooth soup consistency (add extra milk if required).
  • 5.5. Check for seasoning and finish with cream and nutmeg for flavoring.
  • 6.6. Toss spinach in soft butter and check for seasoning. Mix spinach with the finished potato soup and serve hot.
Tags: Soup