Creamy Potato Spinach Soup
Creamy Potato Spinach Soup. A blend of cooked potato, celery, green onions, and vegetable stock, cooked until soft, then pureed in a blender and seasoned with salt and pepper.
Creamy Potato Spinach Soup. A blend of cooked potato, celery, green onions, and vegetable stock, cooked until soft, then pureed in a blender and seasoned with salt and pepper.
- Carbohydrate 45.6990544119093 g
- Cholesterol 0 mg
- Fat 1.58038152793764 g
- Fiber 4.21665054751105 g
- Protein 4.29836775002261 g
- Saturated Fat 0.248454933642711 g
- Serving Size 1 1 Serving (2318g)
- Sodium 9221.26788930959 mg
- Sugar 41.4824038643982 g
- Trans Fat 0.185860099489466 g
- Calories 204 calories
Step-by-step
- In a wide skillet, heat oil over medium and sauté onions, green onions, celery and potatoes until soft. Do not brown! Add vegetable stock and stir well then bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are soft.
- Add spinach and stir until leaves wilt, about 30 seconds. Remove from heat immediately or you will lose that beautiful green color! Cool the soup a little and pureé in batches in the blender or food processor.
- Add a dollop of sour cream and season with salt and pepper.
Blending Equipment and Safety
Unlike chunky minestrones that rely on rustic knife work for their structure, this blended soup requires precise mechanical processing to achieve its characteristic velvety mouthfeel. Standard countertop blenders demand caution when handling hot liquids, meaning batches must be filled only halfway while removing the center feed cap and covering it loosely with a folded towel to allow steam to escape safely without building dangerous pressure. Immersion blenders offer a direct alternative inside the cooking vessel, though they typically leave microscopic flecks of vegetable fiber behind rather than the completely smooth emulsion produced by a high-powered carafe running on high speed for 60 seconds.Achieving Vibrant Green Color
Retaining the bright chlorophyll pigmentation of fresh spinach depends entirely on minimizing heat exposure during cooking. Chlorophyll degrades into dull olive-drab phaeophytin when subjected to prolonged boiling temperatures, which is why the recipe specifies adding the leaves for precisely 30 seconds just until wilted before removing the pot from the burner. Chilling the mixture slightly prior to pureeing further protects against heat-induced discoloration while preventing thermal expansion accidents inside sealed blender jars.Adapting Fats and Dairy
Substituting heavy cream or whole milk for the finishing sour cream alters both acidity and emulsion stability. Sour cream introduces a sharp lactic tang that cuts through the earthy starch of Yukon Gold potatoes, whereas dairy-free alternatives like full-fat canned coconut milk will impart distinct tropical aromatics that override the subtle savory profile of vegetable stock and celery.
