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Why You'll Love This slow cooker creamy spinach and potato soup for cozy suppers
- Easy to Make: This recipe is a breeze to prepare, with just a few simple ingredients and minimal hands-on time.
- Comforting and Delicious: The combination of tender potatoes, fresh spinach, and a rich, creamy broth is absolute perfection.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked to perfection in your slow cooker while you're out and about.
- Customizable: Feel free to add your own favorite ingredients or spices to make this recipe your own.
- Perfect for Meal Prep: This recipe makes a big batch, perfect for meal prep or freezing for later.
- Nutritious: This recipe is packed with nutritious ingredients, including spinach, potatoes, and garlic.
- Cozy and Inviting: This recipe is perfect for a cold winter's night, and is sure to become a new family favorite.
- Easy to Scale: This recipe can be easily scaled up or down, depending on your needs.
Ingredient Breakdown
The key ingredients in this recipe are potatoes, spinach, garlic, chicken broth, and heavy cream. The potatoes provide a nice thickness and heartiness to the soup, while the spinach adds a burst of fresh flavor. The garlic adds a depth of flavor, while the chicken broth and heavy cream provide a rich and creamy base for the soup. When selecting potatoes, look for high-starch potatoes like Russet or Idaho, as they will yield a creamier soup. For the spinach, fresh is best, but frozen will work in a pinch. Be sure to squeeze out as much water as possible from the frozen spinach before adding it to the soup.
How to Make slow cooker creamy spinach and potato soup for cozy suppers
Chop the potatoes into 1-inch cubes and place them in the slow cooker.
Add the chopped onion, minced garlic, and dried thyme to the slow cooker with the potatoes.
Pour in the chicken broth and heavy cream, and stir to combine.
Cook the soup on low for 6-8 hours, or until the potatoes are tender.
Stir in the fresh spinach and cook until wilted.
Use an immersion blender to blend the soup until smooth, or allow it to cool and puree it in a blender.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your soup. Choose the best you can find!
Overcooking the potatoes can make them mushy and unappetizing. Cook them until they're just tender, then remove them from the heat.
Adding the spinach at the end of cooking time helps preserve its nutrients and flavor. Stir it in and cook until wilted, then serve.
This recipe is a great base for experimentation. Try adding different spices or herbs to create unique flavor combinations.
Turn this soup into a meal by serving it with some crusty bread or a side salad. You can also add some protein like cooked chicken or bacon.
This soup freezes beautifully, making it a great option for meal prep or future meals. Simply thaw and reheat when you're ready.
Common Mistakes to Avoid
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Overcooking the Potatoes:
Fix: Cook the potatoes until they're just tender, then remove them from the heat. Check on them regularly to avoid overcooking.
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Not Enough Liquid:
Fix: Make sure to use enough chicken broth and heavy cream to cover the potatoes and spinach. You can always add more liquid if needed.
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Not Blending the Soup:
Fix: Use an immersion blender to blend the soup until smooth, or allow it to cool and puree it in a blender. This will help to create a creamy and even texture.
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Not Adding the Spinach at the End:
Fix: Add the spinach at the end of cooking time, and stir it in until wilted. This will help to preserve its nutrients and flavor.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the soup a spicy kick.
Add some canned diced tomatoes and a splash of heavy cream to create a creamy tomato soup.
Add some smoked paprika to give the soup a smoky, savory flavor.
Replace the spinach with broccoli florets and cook until tender.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours. If you plan to store it for longer, it's best to refrigerate or freeze it.
The soup can be stored in the refrigerator for up to 5 days. Allow it to cool, then transfer it to an airtight container and refrigerate.
The soup can be frozen for up to 3 months. Allow it to cool, then transfer it to an airtight container or freezer bag and freeze. When you're ready to eat it, simply thaw and reheat.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes! This soup freezes beautifully, making it a great option for meal prep or future meals. Simply thaw and reheat when you're ready.
What type of potatoes should I use?
For this recipe, it's best to use high-starch potatoes like Russet or Idaho. These types of potatoes will yield a creamier soup.
Can I add other ingredients to the soup?
Yes! This recipe is a great base for experimentation. Try adding different spices or herbs to create unique flavor combinations. You can also add some protein like cooked chicken or bacon to make it a meal.
How do I reheat the soup?
To reheat the soup, simply place it in a pot over low heat and stir until warmed through. You can also reheat it in the microwave in 30-second increments, stirring between each interval, until warmed through.
Can I make this recipe in a Dutch oven?
Yes! While this recipe is designed for the slow cooker, you can also make it in a Dutch oven on the stovetop or in the oven. Simply cook the potatoes and aromatics in a little bit of oil until tender, then add the broth and cream and simmer until the soup is heated through.
slow cooker creamy spinach and potato soup for cozy suppers
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups diced potatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach leaves
- 1 cup shredded cheddar cheese (optional)
Instructions
- Step 1: Sauté the Onion and Garlic. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Step 2: Add the Potatoes and Chicken Broth. Add the diced potatoes, chicken broth, and dried thyme to the skillet. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-12 minutes, or until the potatoes are tender.
- Step 3: Purée the Soup. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the skillet.
- Step 4: Add the Heavy Cream and Spinach. Stir in the heavy cream and add the fresh spinach leaves to the skillet. Cook over low heat, stirring occasionally, until the spinach has wilted and the soup has heated through.
- Step 5: Season and Serve. Season the soup with salt and black pepper to taste. If desired, stir in the shredded cheddar cheese until melted and smooth. Serve the soup hot, garnished with additional spinach leaves or chives if desired.
- Step 6: Cook in the Slow Cooker (Optional). If desired, transfer the soup to a slow cooker and cook on low for 2-3 hours, or until the soup has heated through and the flavors have melded together.
Recipe Notes
- To make the soup more substantial, add some diced cooked bacon or ham to the skillet with the onion and garlic.
- For a creamier soup, add an additional 1/4 cup of heavy cream or half-and-half.
- To freeze the soup, let it cool completely, then transfer it to an airtight container or freezer bag and store in the freezer for up to 3 months. Reheat the soup over low heat, stirring occasionally, until thawed and heated through.
- To make the soup in a slow cooker, cook on low for 2-3 hours, or until the soup has heated through and the flavors have melded together.
