Potato, Spinach, and Tomato soup

Potato, Spinach, And Tomato Soup Recipe

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Joan Hunt


This is a favorite of mine with a hummus and veggie sandwich. or if you eat cheese try grilled cheese. this time of year we do a lot of soup and salads for dinner. because it is quick and easy


★★★★★ 1 vote

4 servings
15 Min
25 Min


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3 clove
1 large
onion, chopped
2 Tbsp
extra-virgin olive oil
2 qt
vegetable stock
3 lb
potatoes, such as russets, peeled, thinly sliced
1 lb
fresh spinach, triple washed, stems picked and coarsly chopped
1/4 tsp
freshly grated nutmeg
salt and pepper
1 can(s)
chunky-style crushed tomatoes or diced tomatoes (28 ounces)

How to Make Potato, Spinach, and Tomato soup


  • 1in a deep pot, saute garlic and onion in oil for 2-3 minutes. Add broth and bring to a boil. as you slice the potatoes, add them carefully to the broth, and cook 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken the soup as it cooks.
  • 2stir in the spinach in bunches, adding another handful as it wilts into the soup pot. stir in the tomatoes and season with salt and pepper. Let cook for 2-3 minutes more until it is heated thru. Remove from the heat and serve.

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About Potato, Spinach, and Tomato soup

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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