Creamy Spinach & Potato Soup
Originally published as Creamy Spinach & Potato Soup in Healthy Cooking April/May 2012, p61. My three boys love this recipe and I even send it in their school lunches! I sometimes add ham for a meat option or sprinkle with chopped bacon pieces. Amy Samuel, North Pole, Alaska
Originally published as Creamy Spinach & Potato Soup in Healthy Cooking April/May 2012, p61. My three boys love this recipe and I even send it in their school lunches! I sometimes add ham for a meat option or sprinkle with chopped bacon pieces. Amy Samuel, North Pole, Alaska
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 2 tablespoons canola oil
- 6 cups cubed peeled potatoes
- 2 medium leeks, white portion only chopped
- 1 teaspoon sodium-free chicken bouillon granules
- 3 cups reduced-sodium chicken broth
- 12 oz reduced-fat evaporated milk
- 9 oz fresh spinach chopped
- Carbohydrate 10.396753439198 g
- Cholesterol 18.6618155986667 mg
- Fat 8.57796896110597 g
- Fiber 0.819602897775509 g
- Protein 6.98921508358777 g
- Saturated Fat 3.54011458741229 g
- Serving Size 1 1 Serving (164g)
- Sodium 381.011863160374 mg
- Sugar 9.57715054142252 g
- Trans Fat 0.376026360735792 g
- Calories 144 calories
Step-by-step
- 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.
Velvety emulsions rely on starch granules swelling in hot liquid until they burst and trap free water. Mashing a portion of the boiled potatoes introduces free amylose directly into the broth. This natural starch network thickens the pot without requiring massive quantities of heavy cream. Leeks soften in oil to release sulfur compounds that mellow into a sweet, savory base.
Freezing potato-heavy soups requires caution. Dairy proteins in evaporated milk and cheddar cheese can curdle or separate upon thawing when ice crystals rupture the emulsion. Store this soup in airtight containers in the refrigerator for up to four days instead of freezing it. Reheat portions gently on the stovetop over medium-low heat, stirring constantly to redistribute the fats.
Adapting the recipe for dietary needs is straightforward. Swap the canola oil for unsalted butter to enrich the leeks, or use vegetable broth and a bouillon alternative to make the base vegetarian. Ensure the spinach is added near the end of the heating cycle so the chloroplastic pigments do not degrade into a dull olive drab.
Whisking the flour and broth cold before adding heat prevents clumping. Starch molecules hydrate evenly only when dispersed in unheated liquid before gelatinization begins. Simmer the base for exactly two minutes to cook out the raw flour taste completely before introducing the dairy and starches.
