Quick Recipe: Spinach and Potato Soup

Quick Recipe: Spinach and Potato Soup

Posted by: Darren in Cookery
No Comments Yet, click here to add one

Jo and I came back from a few days away in Ireland recently to find that the spinach had made a determined effort to take over the entire brassica patch, shooting up long spikes of new growth to about three feet in height. I chopped ‘em all back and harvested any leaves that were large enough to use in salads, but that left me with a couple of dozen stalk-ends covered in tiny leaves that looked too fresh, tender and tasty to just chuck in the compost.

So I decided to turn them into soup, with the help of some freshly-dug potatoes.

For This Recipe, You Will Need:

  • As much spinach as you’ve got (it will reduce right down and the more you have, the more spinachy it’ll be)
  • About 300 – 400g of potatoes (several medium-sized ones, anyhow)
  • 2 medium-sized onions
  • Garlic cloves to taste (four for us)
  • Oil or butter, for frying
  • Salt, pepper, nutmeg, rosemary
  • Boiling Water

Step 1: Peel, chop / slice the onions and garlic, then sweat them (i.e. fry gently in oil / butter) over a very low heat for around 10 mins, until tender and soft, throwing in a couple of chopped rosemary sprigs (if you’ve got ‘em and if you like ‘em) a couple of minutes before time is up.

Step 2: Peel (or leave the skins on if you prefer) and chop the spuds, then par-boil for 5-10 mins (depending on the size you’ve chopped them into).

Step 3: Wash the spinach well (to remove any passengers or loose soil) and then steam in a large pan with a little water until the spinach begins to wilt down and reduce in volume.

Step 4: When the above are all softened nicely, chuck them all into the same big pan, and add enough boiling water to prevent anything sticking, but not too much.

Step 5: Season to taste (lots of pepper, a little salt and a pinch of nutmeg in our version, but you could also chuck in some more fresh herbs) then simmer for another 5-10 mins, stirring well every so often, adding water a little at a time if it’s getting too thick.

Step 6: You can then either eat the soup as it is now (for that rustic effect) or grab a hand-blender and give it all a good whizzing-up until you have a smooth, thick, soupy consistency, adding more water if required.

Step 7: At whatever point you deem appropriate, serve with crusty bread, toasted rolls or anything else that takes your fancy. And of course, you could always dollop / swirl in a blob of creme fraiche for that restaurant-esque finishing touch.

Ridiculously easy, rather tasty and, thanks to the potatoes, quite filling too.

If you enjoyed this article or found it useful, please feel free to bookmark or share it:

These articles might also be of interest:

  1. Quick Recipe: Runner Bean Salsa
  2. First Couple of Potato Harvests
  3. Planting Out: Swiss Chard and Spinach and Kale
Read more from Cookery

Leave a comment


Note: HTML is allowed. Your email address will never be published.

Darren Turpin

Gardener at Backyard Kitchen Garden
A passionate gardener with a speciality in growing fruit and vegetables on a budget!

Latest posts by Darren Turpin (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *