Spinach, Pea and Potato Soup

Go green with a bowl of creamy potato, pea and spinach soup.
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  • Level: Easy
  • Total: 1 hr
  • Active: 1 hr
  • Yield: 4 to 6 servings
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2 tablespoons olive oil

1 cup chopped shallot

1 cup chopped peeled potato

3 to 4 sprigs fresh thyme

1 medium clove garlic, minced

Pinch of grated nutmeg

Kosher salt and freshly ground black pepper

3 1/2 cups chicken broth

1 1/2 cups fresh or thawed frozen peas

1 1/2 cups firmly packed chopped spinach or baby spinach

1/4 to 1/2 cup heavy cream

Toasted walnuts, for serving


  1. Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, thyme, garlic, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  2. Simmer until the potatoes are tender, about 15 minutes, adjusting the heat as needed to maintain a simmer. Stir in the peas and spinach and cook 5 minutes more. Remove from the heat, discard the thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  3. Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  4. Serve hot sprinkled with toasted walnuts.