Description
This silky Spinach Potato Soup with Pistachio Gremolata is a comforting and nutritious dish that combines tender Yukon gold potatoes and vibrant baby spinach in a flavorful broth. Enhanced with fresh herbs and a zesty gremolata topping made from roasted pistachios, lemon, and garlic, this soup offers a perfect balance of creamy texture and bright, fresh flavors. Ideal for an easy weeknight meal or a light lunch, it can be enjoyed warm or chilled.
Ingredients
Scale
Soup Ingredients
- 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 cups 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
Garnish Ingredients (Pistachio Gremolata)
- 1/4 cup extra virgin olive oil (for garnish)
- 1/4 cup roasted salted pistachios (crushed)
- 2 tbsp minced parsley
- 1 tbsp minced chives
- 1 tbsp lemon zest
- 1 clove garlic (minced)
- Pinch sea or kosher salt
Instructions
- Sauté Leeks: Place a dutch oven over medium heat and add the butter, ghee, or olive oil. Allow it to heat for about 1 minute. Add the thinly sliced leeks along with a pinch of salt and sauté, stirring occasionally, until the leeks are soft and slightly browned around the edges, about 6-7 minutes.
- Add Garlic: Stir in the minced garlic and continue to sauté until fragrant, approximately 1 minute, being careful not to burn the garlic.
- Cook Potatoes: Add the peeled and diced Yukon gold potatoes to the pot along with the chicken or vegetable broth, salt, and cracked black pepper. Stir to combine. Increase heat to high and bring the mixture to a boil, then reduce heat to low and let simmer until the potatoes are tender and cooked through, about 20-25 minutes.
- Prepare Gremolata: While the soup simmers, combine crushed roasted salted pistachios, minced parsley, minced chives, lemon zest, minced garlic, and a pinch of salt in a small bowl. Mix thoroughly to make the gremolata. Juice the lemon used for zest and set the juice aside for later.
- Add Greens and Herbs: Once potatoes are cooked, add baby spinach, chopped parsley, and chopped chives to the dutch oven. Simmer for 2-3 minutes until the spinach wilts but the herbs remain bright and fresh.
- Blend Soup: Remove the soup from heat and stir in the fresh lemon juice. Using an immersion blender, puree the soup until completely smooth. Add additional water or broth if needed to achieve the desired consistency.
- Serve: Ladle the smooth soup into bowls. Garnish each serving with a tablespoon of extra virgin olive oil and a generous sprinkle of pistachio gremolata. Serve immediately warm, or chill and serve cold as preferred.
Notes
- You can substitute vegetable broth for chicken bone broth to make this soup vegetarian.
- The soup can be served warm or chilled according to preference.
- Use an immersion blender for easy pureeing directly in the pot, or carefully transfer the soup in batches to a blender.
- Pistachio gremolata adds crunch and vibrant flavor—don’t skip it!
- For a dairy-free version, opt for olive oil or ghee instead of butter.
- Adjust salt and lemon juice to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: spinach soup, potato soup, pistachio gremolata, healthy soup, creamy spinach potato soup, easy soup recipe, vegetarian soup, healthy dinner
