Spinach Potato Soup

sps2I think that if there is a record for the most green food ever posted on one blog, I’ve got to own it. I believe in green. I love green. I love seeing my co-workers’ faces when I pull out another green concoction. But It’s working. One woman at work has taken to adding veggies to her smoothies. I like to believe after two years of witnessing so much green in my lunch that maybe she finally relented to my subtle pressure. Will you be next?


Spinach Potato Soup
1 quart broth of choice
1 tsp or more curry powder
2 cups chopped potato
1/2 an onion, chopped, or a chopped leak
1 cup frozen spinach

1. Place all the ingredients in a slow cooker or in a stock pot and cook until the potatoes are soft. I used the slow cooker and let it do its magic on high for about 3 hours. On the stove, you will probably need an hour.
2. After the soup has cooled slightly, either blend with a wand blender right in the pot, or blend in batches in a traditional blender.
3. Serve!

There are so many possibilities with this soup. It can be made with veggie broth as a wonderful vegan soup. You can add a little cream and chicken to it. You can leave the curry out or add a lot more and have a much more exotic soup. You could some pesto when you blend it, too. So many options! I love recipes like this!

If you need an even faster version of this, find a big enough microwave safe bowl  and microwave it for about 15 minutes. Let it cool for a few minutes and blend. Super fast, tasty and healthy!


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