Roasted Potato and Spinach Soup #SundaySupper

Roasted Potato Spinach Soup

I can eat veggies anytime of day. I love all peppers, tomatoes and spinach in my omelets. Of course you need fried potatoes with onions as homefries or hashbrowns right along side those eggs.
I often enjoy a nice crisp, crunchy tossed salad for lunch and a vegetarian dinner at least once a week.

This week Sunday Supper celebrates Veggies as the Main Dish! To me that means hearty soups, stuffed squash, stuffed peppers, casseroles and veggie stacks.

One of my favorite soups is Cream of Potato. I do like Cream of Spinach too. Both soups need to be smooth and creamy. Roasted Potato and Spinach Soup is a hearty vegetarian way to satisfy a hungry appetite!
Roasted Potato and Spinach Soup

A hearty soup is always welcome to chase the chills this time of year. When our schedules keep us apart at dinner time I leave the soup on low. Problem is, the potatoes tend to get soft if I leave the soup on too long.

So I roasted some red potatoes and added them at the end of recipe. problem solved deliciously! Look at that lovely color!

Roasted Potato and Spinach Soup Bowl

I think salt and pepper belongs on the table especially when serving soups. Everyone has their own idea of what needs more salt or pepper. I always say, “Give it a taste first before you season it.” How do you feel when someone adds salt or pepper to your “perfectly seasoned soup”?

Roasted Potato and Spinach Soup #SundaySupper

Ingredients

  • 2 large red potatoes, skin on cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 cup baby portabella mushrooms
  • 3 cups fresh baby spinach
  • 1 32-ounce vegetable broth
  • 1 tablespoon granulated garlic
  • 1 cup 2 percent milk
  • 1/2 cup instant potato flakes

Instructions

  • Coat potato pieces in olive oil. Roast at 350, turning once until golden brown. (about 15 minutes.
  • While potatoes roast, blanch mushroom in just enough water to cover until softened, about 4 minutes. Drain.
  • Add broth, milk, spinach and garlic to a 3-quart or larger saucepan. Bring to a boil. Reduce heat and simmer 3-4 minutes.
  • Add potatoes, mushrooms heat thoroughly.
  • Slowly stir in potato flakes until you reach the desired consistency.
  • Serve with salad or bread if desired.
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Thanks for hosting this week’s event DB Stuntman! You can find his blog, Crazy Food Stunts at:http://crazyfoodiestunts.blogspot.com/

Enjoy these great Veggie Dishes from the Sunday Supper Group!

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This entry was posted in #SundaySupper, mushrooms, potatoes, soup, spinach, vegetables, vegetarian, What's For Dinner?. Bookmark the permalink.

34 Responses to Roasted Potato and Spinach Soup #SundaySupper

  1. Pingback: Flourless Oatmeal Nutella Pumpkin Muffins for #SundaySupper - Cupcakes & Kale Chips

  2. 30A EATS says:

    My mom always made me potato soup when I was feeling down as a kid, and I still love it today. I really like the addition of mushrooms and spinach in yours. Since I have leftover mushrooms from my #SundaySupper recipe, I’ll be giving this soup a whirl!
    30A EATS recently posted..Polenta with Aged Gouda, Chard & Wild Mushrooms #SundaySupperMy Profile

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  9. Liz says:

    Terrific idea to add roasted potatoes at the end. This is one delicious looking soup, Cindy!

  10. Shaina says:

    Yum! This sounds perfect for the fall and winter months. Even if it doesn’t get cold here in South Florida, I’d still love this soup!
    Shaina recently posted..Roasted Butternut Squash and Brussels Sprouts with Pomegranate #SundaySupperMy Profile

  11. Pingback: Roasted Potato and Spinach Soup - Yum Goggle

  12. Cindy, I gasped in delight when I saw your photos because I really really love vegetable soups! It’s such a delicious, hearty, comforting way to get my day’s worth of veggies. This is a stellar combination.
    Nancy @ gottagetbaked recently posted..Pumpkin Cake Cheesecake for #SundaySupper Veggies as A MainMy Profile

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  14. When I clicked through to your recipe I thought I was going to get a creamy blended soup but I am loving that all of the veggies are still intact! It’s getting a little too warm here in Australia for soup, but I will be keeping this one once it cools down again.
    Nina | Whats for eats recently posted..Why you won’t find nutrition information on my recipesMy Profile

  15. this looks so yummy and hearty! Perfect for the cold weather!
    rachel @ athletic avocado recently posted..Gingerbread Oatmeal BrûléeMy Profile

  16. I love that you added roasted veggies to this soup Cindy! I make soup once a week in my house [mainly for the ease of leftovers]. I can’t wait to try this!
    Katie @ Mom to Mom Nutrition recently posted..Sweet Potato and Black Bean ChiliMy Profile

  17. Okay ultimate comfort food right here! IT has been getting pretty cold here in SLO at night so soup recipes are my jam right now. Pinning!
    Selena @ The Nutritious Kitchen recently posted..Enchilada Chili Stuffed Sweet PotatoesMy Profile

  18. This looks delicious! What a great way to use up some roasted potatoes!

  19. As you were waxing poetic about the potatoes and spinach (and rightfully so) it was those mushrooms that were screaming out to me. What a gorgeous soup!
    Wendy, A Day in the Life on the Farm recently posted..Fruit and Nut Clusters for #handcraftedediblesMy Profile

  20. Yes, the endless debate over seasoning of foo. I think I season it properly, then Mrs. Stuntman is on the other side of the table with the salt shaker.

    But I digress…

    Thanks for participating this week!
    DB, Foodie Stuntman | Crazy Foodie Stunts recently posted..Butternut Squash Risotto with Crème Fraîche and Fried Sage Leaves for a #SundaySupper Where We Use Veggies As A MainMy Profile

  21. What a great winter warmer, love the flavors and colors
    Caroline | carolinescooking recently posted..Dried plum stollen (German Christmas cake) #FoodieExtravaganzaMy Profile

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