New This Month

Under 30 Minutes

Pureed Spinach-Potato Soup

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

  • Prep:
  • Total Time:
  • Servings: 4


Source: Martha Stewart Living, April 2003


  • 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


  1. Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.

  2. 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.

  3. 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.

Reviews Add a comment