Mediterranean Spinach And Potato Soup Recipes

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CURRIED POTATO AND SPINACH SOUP

This is an easy-to-prepare soup that's delicious and satisfying for a cold winter's night. Kids and adults alike love it!

Provided by TEDDYBEARZ

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 51m

Yield 8

Number Of Ingredients 13



Curried Potato and Spinach Soup image

Steps:

  • Heat olive oil in a large pot over medium heat. Add onion and bay leaf; cook and stir until onion is translucent, about 5 minutes. Add cumin, curry powder, turmeric, and coriander; cook, stirring frequently, until fragrant, 1 to 2 minutes. Stir potatoes, chicken broth, water, canned tomatoes, and seasoning into the pot; bring to a boil.
  • Reduce heat and simmer until potatoes are mostly cooked through, about 15 minutes. Add spinach; stir well to combine. Mash some of potatoes to thicken soup. Continue cooking until potatoes are soft, about 10 minutes more.

Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.3 g, Cholesterol 2.5 mg, Fat 4.2 g, Fiber 5.2 g, Protein 5.5 g, SaturatedFat 0.6 g, Sodium 562.9 mg, Sugar 3 g

2 tablespoons olive oil
½ onion, finely chopped
1 dried bay leaf
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon ground turmeric
¼ teaspoon ground coriander
6 potatoes, peeled and cut into small cubes
4 cups chicken broth
3 cups water
1 cup chopped canned tomatoes with juice
2 teaspoons garlic and herb seasoning (such as Spike®)
1 (10 ounce) package chopped frozen spinach

SPINACH POTATO SOUP

When your clan is hungry, hot and hearty soup surely fills the bill...not to mention stomachs! You'll find the spinach is a colorful addition to ordinary potato soup.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Spinach Potato Soup image

Steps:

  • In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

Nutrition Facts : Calories 280 calories, Fat 22g fat (14g saturated fat), Cholesterol 82mg cholesterol, Sodium 469mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

2 cups cubed peeled potatoes (1/2-inch pieces)
1-1/2 cups water
1 tablespoon dried minced onion
1 teaspoon chicken bouillon granules
1/2 teaspoon garlic salt
1 cup thinly sliced fresh or chopped frozen spinach
1 cup heavy whipping cream
1/4 teaspoon ground nutmeg

CREAMY SPINACH & POTATO SOUP

My three boys love this recipe, and I even pack it in their school lunches occasionally. I sometimes add ham or sprinkle chopped bacon pieces on top. -Amy Samuel, North Pole, Alaska

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 9 servings.

Number Of Ingredients 11



Creamy Spinach & Potato Soup image

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 433mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

6 cups cubed peeled potatoes
2 medium leeks (white portion only), chopped
2 tablespoons canola oil
1/2 cup all-purpose flour
1 teaspoon sodium-free chicken bouillon granules
3 cups reduced-sodium chicken broth
1 can (12 ounces) reduced-fat evaporated milk
1 package (9 ounces) fresh spinach, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

MEDITERRANEAN SPINACH AND POTATO SOUP

Created for RSC #6. I've always been a big fan of spinach (thank you Popeye). I also love potato soup (thank you school lunches). Thanks to Susie D for putting both ingredients in the contest list so I could combine the two.

Provided by Mirj2338

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11



Mediterranean Spinach and Potato Soup image

Steps:

  • Melt the butter in a 4 quart saucepan
  • Add the basil, coriander seeds and the leeks
  • Cook until the leeks are tender, stirring often
  • Add the cubed potatoes, broth and water
  • Heat to boiling, reduce the heat to low
  • Cover the pot and simmer for 25 minutes until the potatoes are tender, stirring occasionally
  • Stir in the spinach, lemon juice and salt and pepper
  • Simmer for 5 minutes
  • Serve garnished with a dollop of sour cream or yogurt

2 tablespoons butter
3 sprigs basil
1 teaspoon coriander seed
1 cup sliced leek
1 1/2 lbs red potatoes, peels and cubed (about 4 cups)
30 fluid ounces broth
1/4 cup water
4 cups coarsely chopped spinach leaves
1 teaspoon lemon juice
salt and pepper
sour cream or yogurt (to garnish)

POTATO SPINACH SOUP

Make and share this Potato Spinach Soup recipe from Food.com.

Provided by Dancer

Categories     Potato

Yield 1 batch

Number Of Ingredients 10



Potato Spinach Soup image

Steps:

  • Melt butter in a pan.
  • Add onions and celery.
  • Cover and cook until tender - about 15 minutes.
  • Stir occasionally.
  • Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
  • Simmer 30 minutes.
  • Add spinach cook 2 minutes.
  • Then add cream.
  • Top with grated cheese if desired.

1/4 cup butter
1 large onion
2 stalks celery, cut fine
1/4 cup flour
3 cups water
2 cups potatoes, cubed
2 teaspoons salt
1 cup spinach, chopped (I use frozen)
1/2 cup cream (when dieting, I use canned evaporated skim milk)
to taste swiss cheese, shredded or to taste parmesan cheese, grated, shredded (optional)

PUREED SPINACH-POTATO SOUP

Serve this silky-smooth soup as a starter, or pair it with crusty bread for a light meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 25m

Number Of Ingredients 8



Pureed Spinach-Potato Soup image

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
  • Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
  • Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.

2 tablespoons unsalted butter
1 onion, cut into 1/2-inch pieces
3 garlic cloves, minced
1 1/2 pounds (about 5 small) Yukon gold potatoes, peeled and cut into 1/2-inch pieces
1/4 cup dry sherry or white wine
2 cans (each 15 1/2 ounces) chicken broth
2 bunches (about 1/4 pounds) spinach, tough stems removed, leaves rinsed well and dried
Coarse salt and freshly ground pepper

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