Spinach and Potato Soup

Preparation info
  • Makes 5 cups 1.25 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

This soup can be served in three possible ways, all of which are good: as is, puréed in a food mill or food processor, or partly puréed and part left chunky.


  • 4 tablespoons (60 g) unsalted butter
  • 6 medium scallions, white and


In a medium saucepan, melt the butter over low heat. Stir in the scallions and garlic and cook for 10 minutes, stirring occasionally. Stir in the spinach and cook for 3 minutes. Stir in the remaining ingredients except for the salt and pepper and simmer for 20 minutes. Purée if desired. The soup can be made ahead to this point and refrigerated for up to 3 days. Reheat the soup if it’s been refr