I love tucking into soup all year round, and summer is no exception. Summer soups are bright, refreshing, and hydrating, and this green Spinach Potato Soup is one of my favorites! It’s perfect for a light dinner or make-ahead lunch with a simple tossed salad, but impressive enough for a dinner party. This soup is made with just a handful of real food ingredients and is naturally paleo, whole30, and gluten free. Super flexible, super delicious!
Soup recipes can be kind of tricky in the late spring and summer months. Who wants to tuck into a steaming bowl of cozy, comforting soup when there are salads, and smoothies, and all of the grilled yummies available?
This lady right here. That’s who. No regrets.
While I don’t let the heat outside prevent me from indulging in my regular soup habit, I do keep my selections appropriate to the season. My favorite summer soup recipes are lighter, brighter, often chilled, and filled with the best produce of the season. Summer soups are nutrient dense, healthy, and (importantly) hydrating meals that keep me nourished straight through fall.
This green spinach potato soup is a recipe I’ll be noshing on all summer. The potato and leek base is brightened up with lots of fresh spinach, a handful of bright herbs, and a crunchy pistachio gremolata that adds the perfect little “zing” to every bite. It’s a flavorful and refreshing summer soup that can be served either hot or chilled.
Perhaps one of the best things about this recipe is how flexible it is. It’s friendly to all of the diets and all of the occasions. I love it for a light dinner or make-ahead lunch with a simple tossed green or fruit salad. The easy gremolata garnish makes this soup feel fancy, so it’s also the perfect elegant appetizer for a dinner party.
How to Make Spinach Potato Soup
This easy green soup is naturally paleo, Whole30, and gluten free and made with just a handful of wholesome, real food ingredients. With some simple substitutions it easily becomes vegan and vegetarian too. Super flexible, super delicious.
The base veggies – leeks and yukon gold potatoes. Both are plentiful in late spring, which means they’re economical and taste amazing.
Remember to slice your leeks in half and then rinse the insides with water to remove any residual dirt and grit. Slice up the white and light green parts nice and thin.
I don’t often peel potatoes (what a freaking hassle), but I do for this recipe to keep the texture light and silky smooth. Yukon golds contain less starch than russets and they’re super creamy – so perfect for potato soup!
Saute the leeks until they’re soft and just starting to brown around the edges. Use ghee to keep it paleo and Whole30 compliant, or olive oil for a vegan version.
Once the leeks are soft and tender, you’ll add a little garlic, and then the diced potatoes, broth, and seasoning. I like homemade chicken bone broth for flavor and texture, but vegetable broth is also terrific (even better if it’s homemade!) for vegan and vegetarian versions.
After a short(ish) simmer session (about 20 minutes), you’ll lighten this baby up with tons and tons of spinach and a handful of chopped herbs. I like parsley and chives – they bring the perfect balance of sharp and fresh to the finished soup.
Blend the soup in the pot with an immersion blender until it’s super smooth and creamy. If you prefer a thinner soup, you can add a little water or broth to reach your preferred consistency.
Garnishing soups ain’t just for show (although it does make them so, so pretty). The right garnish will take your soup to the next flavor level, and make every bite taste like whoah.
I reached for a splash of extra virgin olive oil and a sprinkle of pistachio gremolata for this spinach potato soup. The gremolata is made with minced fresh herbs, raw garlic, roasted and salted pistachios, and a kick of lemon zest. It’s brings tons of flavor into every spoonful.
Did you make this Spinach Potato Soup? I’d love to know how it turned out! Leave a comment and a rating below.
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Spinach Potato Soup
- 2 tbsp butter, ghee, or olive oil
- 1 large leek, thinly sliced
- 2 cloves garlic, minced
- 12 oz yukon gold potatoes, peeled and diced to 1″ cubes
- 4 c chicken bone broth, or vegetable broth
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 5 oz baby spinach
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 tbsp lemon juice
- ¼ c extra virgin olive oil, for garnish
- Place a dutch oven over medium heat. Add the fat and allow it to heat up (about 1 minute). Add the leeks plus a pinch of salt and saute, stirring occasionally, until soft and browning around the edges, 6-7 minutes.
- Add the garlic to the leeks and saute until fragrant, about 1 minute.
- Add the potatoes, broth, salt and pepper, then stir to incorporate. Increase the heat to high and bring the liquid to a boil. Reduce the heat to low and simmer until the potatoes are cooked through, 20-25 minutes.
- While the soup is simmering, prepare the gremolata. Mix the pistachios, parsley, chives, lemon zest, garlic, and salt in a small bowl until thoroughly combined. Juice the zested lemon and set aside for use later in the recipe.
- Once the potatoes are cooked through, add the spinach, parsley, and chives to the dutch oven and simmer until the spinach is soft, but the herbs are still bright, 2-3 minutes.
- Remove the soup from heat, then add the lemon juice. Using an immersion blender, puree until completely smooth. Add additional water or broth as needed to thin to desired consistency.
- Ladle the soup into bowl. Garnish with a tablespoon of extra virgin olive oil and sprinkle of gremolata. Serve immediately, or chill and serve cold.
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