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Spinach and potato soup with hard-boiled eggs
Creamy spinach and potato soup with garlic, blended smooth and finished with cream. Serve with hard-boiled eggs. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 10 min
- Cook time
- 20 min
- Total time
- 30 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Spinach and potato soup is a spring soup made with fresh spinach leaves, blended until smooth, finished with cream, and served with hard-boiled egg halves. The potatoes thicken the soup, so no flour is needed.
Ingredients
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Instructions
Tip: tap a step to mark it as done.
Cook the potatoes
15 minSauté the finely chopped onion in the butter. Add the peeled, cubed potatoes, pour in the broth, and cook for 15 minutes, until tender. Meanwhile, hard-boil the eggs for 10 minutes.
Add the spinach
3 minAdd the spinach and crushed garlic and cook for just 2–3 minutes so the spinach stays green.
Blend the soup
3 minBlend the soup until smooth, stir in the cream, and season with the salt and nutmeg.
Serve
Peel and halve the eggs, then place one or two halves in each bowl of soup.
Tip: Cook the spinach only briefly and blend the soup right away; prolonged cooking turns the spinach brown and dulls its fresh flavor.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 263 kcal
- Protein
- 12 g
- Carbohydrates
- 28 g
- of which sugars
- 4.8 g
- Fat
- 12 g
- of which saturates
- 6.0 g
- Fiber
- 4.3 g
- Salt
- 3.7 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Špenátová polievka so zemiakmi a vajcom natvrdo
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