Bright, refreshing, and packed with nutrients, this Spinach Potato Soup is perfect for warm-weather souping. With a creamy base of Yukon gold potatoes and leeks, tons of fresh spinach, and a garnish of pistachio gremolata, this soup is both elegant and wholesome. Serve it warm or chilled for a light dinner, make-ahead lunch, or even as an impressive dinner party starter.

Full Recipe:

Ingredients

Soup:

• 2 Tbsp butter, ghee, or olive oil

• 1 large leek, thinly sliced (white and light green parts)

• 2 cloves garlic, minced

• 12 oz Yukon gold potatoes, peeled and diced to 1-inch cubes

• 4 cups chicken bone broth or vegetable broth

• 1 tsp sea or kosher salt

• 1 tsp cracked black pepper

• 5 oz baby spinach

• 2 Tbsp chopped parsley

• 1 Tbsp chopped chives

• 1 Tbsp lemon juice

• ¼ cup extra virgin olive oil (for garnish)

Pistachio Gremolata:

• ¼ cup roasted salted pistachios, crushed

• 2 Tbsp minced parsley

• 1 Tbsp minced chives

• 1 Tbsp lemon zest

• 1 clove garlic, minced

• Pinch of sea or kosher salt

Directions

1. In a Dutch oven over medium heat, heat the fat for 1 minute. Add the sliced leeks and a pinch of salt. Sauté, stirring occasionally, for 6–7 minutes until soft and starting to brown.

2. Add minced garlic and cook until fragrant, about 1 minute.

3. Stir in potatoes, broth, salt, and pepper. Increase heat to high and bring to a boil, then reduce to low and simmer for 20–25 minutes until potatoes are tender.

4. While soup simmers, prepare gremolata: mix pistachios, parsley, chives, lemon zest, garlic, and salt in a small bowl. Juice the zested lemon and reserve for the soup.

5. Once potatoes are soft, add spinach, parsley, and chives. Simmer for 2–3 minutes until spinach is wilted.

6. Remove from heat and add lemon juice. Use an immersion blender to blend the soup until completely smooth. Add water or broth to thin if needed.

7. Ladle into bowls and garnish with olive oil and gremolata. Serve warm or chill and serve cold.

Nutrients (per serving)

• Calories: 358 kcal

• Total Fat: 22g

  • Saturated Fat: 6g

  • Polyunsaturated Fat: 2g

• Cholesterol: 26mg

• Sodium: 172mg

• Protein: 11g

• Total Carbohydrates: 31g

  • Fiber: 6g

  • Sugars: 4g

• Potassium: 896mg

• Vitamin A: 7500% DV

• Vitamin C: 113.9% DV

• Calcium: 150% DV

• Iron: 3.8% DV

Flavor That Balances Freshness and Depth

At the heart of this soup is a balance between earthy and bright flavors. Yukon gold potatoes offer a naturally buttery texture and mild taste that acts as the creamy foundation. Leeks add a subtle sweetness and a delicate allium flavor that’s less pungent than onions, giving the soup a silky, mellow profile.

Then comes the spinach—a nutrient-dense super green that adds vivid color and a slightly grassy note that complements the richness of the potatoes. The lemon juice ties everything together with a tangy brightness, cutting through the soup’s creaminess without overwhelming the palate.

What elevates this soup further is the pistachio gremolata. Traditionally made with parsley, garlic, and citrus zest, this version swaps in roasted pistachios for crunch, richness, and a hint of salt. It provides contrast both in texture and flavor, making each bite layered and exciting.

A Soup for All Seasons

This soup shines as a warm-weather staple, but its versatility ensures it can be enjoyed year-round. In cooler months, serve it warm as a hearty yet healthy dinner paired with rustic bread or a side salad. When the weather heats up, chill it in the fridge and enjoy it as a refreshing cold soup—ideal for al fresco lunches or elegant garden parties.

Its smooth texture and gentle seasoning make it a blank canvas for garnishes. The olive oil drizzle adds a luxurious mouthfeel, while the gremolata contributes a punch of freshness and texture. Together, they transform a simple puree into a composed, restaurant-worthy dish.

Nutritious and Nourishing

Spinach Potato Soup is a powerhouse of nutrition. Spinach alone delivers massive amounts of vitamin A, vitamin C, iron, and calcium, contributing to immune function, skin health, and bone strength. In fact, one serving of this soup provides up to 7500% of your daily vitamin A needs—a testament to the density of nutrients packed into those leafy greens.

Yukon gold potatoes, though often underestimated, are an excellent source of potassium and complex carbohydrates. They contribute fiber and energy without the heaviness often associated with creamy soups.

Leeks, like garlic and onions, contain antioxidants and compounds that support cardiovascular health. The use of olive oil—rich in heart-healthy monounsaturated fats—adds to the soup’s wellness appeal, while pistachios offer plant protein, healthy fats, and important micronutrients like magnesium and vitamin B6.

Despite its creamy mouthfeel, this soup contains no heavy cream. Its luxurious texture comes from the potatoes and olive oil, making it a naturally dairy-light or even dairy-free option (depending on the fat used to sauté the leeks). For those watching sodium, the use of lemon juice and herbs boosts flavor without relying heavily on salt.

Gourmet Simplicity for Entertaining

One of the most appealing aspects of Spinach Potato Soup is how easily it transitions from weekday fare to an elegant starter. Hosting a dinner party or brunch? Serve this soup in small bowls or demitasse cups as an appetizer. Its brilliant green hue makes an eye-catching presentation, especially when topped with the golden-green gremolata and a swirl of olive oil.

It’s also practical for entertaining because it can be made entirely ahead of time. The flavors deepen as it rests, and it reheats beautifully. If serving chilled, simply allow it to cool completely before storing it in the fridge for several hours. It’s ready to serve with minimal fuss—ideal for busy hosts who want to impress without stress.

Pair it with a crisp white wine like Sauvignon Blanc or a sparkling Brut to highlight the fresh herbal notes. For a complete meal, serve alongside grilled fish or a quinoa salad with citrus vinaigrette.

Tips for the Best Texture and Flavor

To achieve that silky-smooth consistency, blend the soup thoroughly with an immersion blender or high-speed blender. Blending while still warm ensures the starches from the potatoes emulsify with the olive oil, creating a luscious, spoon-coating soup.

Be sure to only add the spinach at the end of cooking and simmer it just briefly. This technique preserves its bright green color and prevents overcooking, which can result in a dull or bitter taste. Likewise, fresh lemon juice should be added off the heat to retain its vibrant acidity.

If you find the soup too thick after blending, simply add a splash of water or extra broth until the desired consistency is reached. It should be smooth but pourable, with a rich texture that doesn’t feel heavy.

As for the gremolata, feel free to make it a few hours in advance. The flavors meld beautifully over time. Just be sure to store it in an airtight container and stir it before serving to redistribute the oil and zest.

Storage and Make-Ahead Options

Spinach Potato Soup is an excellent meal-prep option. It keeps well in the refrigerator for up to four days and can be portioned for easy grab-and-go lunches. It also freezes well for up to two months—just store it without the gremolata and garnish fresh upon serving.

To reheat, gently warm the soup over low heat on the stove or in a microwave-safe bowl, adding a bit of water or broth as needed. For cold servings, simply chill and stir before ladling into bowls. The gremolata can be stored separately in the fridge and spooned over just before eating to maintain its texture and flavor.

Perfect for Wellness-Focused Living

This soup fits seamlessly into many dietary preferences. It can easily be made vegetarian or vegan, depending on the choice of broth and sautéing fat. It’s naturally gluten-free and rich in plant-based nutrients, making it ideal for clean eating and wellness-focused lifestyles.

Because it’s packed with fiber and healthy fats, it’s also satisfying without feeling overly filling—a key feature for warm-weather dishes. It supports hydration, immunity, digestion, and even energy levels, making it more than just a pretty dish.

Conclusion

Spinach Potato Soup is the kind of recipe that proves healthy food doesn’t have to be boring. It’s vibrant, elegant, and full of flavor, offering a refreshing yet satisfying experience that works for any occasion. From casual meal preps to upscale dinner parties, this soup does it all.

Its nutritional profile, fresh ingredients, and thoughtful garnishes elevate it from everyday fare to something truly special. Whether served steaming hot or refreshingly chilled, it brings joy and nourishment to the table with minimal effort and maximum impact.

Make it once, and it’s likely to become a staple in your kitchen—revisited, reinvented, and savored again and again. Because when you start with real, whole ingredients and let their natural beauty shine, you create something that feeds more than just hunger. You feed your body, your senses, and your soul.