Spinach and Potato Soup

A gorgeous soup, full of garlic, tender potato and seductive spinach. Do yourself a favor, make this one today.
Serves 8.

SODIUM CONTENT: 55.7 mg per serving


3 T. vegetable oil
1 3/4 c. diced onion (1 med/lg onion)
4 cloves garlic, minced
10 oz. fresh baby spinach, rinsed well and patted dry
8 c. water
8 t. very-low-sodium or sodium-free chicken bouillon granules
2 c. diced potato (2 sm/med potatoes, peeled)
1/2 t. freshly ground black pepper


Heat oil in a stockpot over medium. Add onion and garlic and saute 3 minutes. Add the spinach and continue to cook, stirring, until spinach has wilted fully, about 3-5 minutes. Add water and bouillon (or low-sodium chicken broth), diced potato and pepper. Raise heat to high and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer 20 minutes. Remove from heat and serve immediately.

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