Spinach, Potato, and Nutmeg Soup

Spinach, Potato, and Nutmeg Soup


"A lovely light soup to serve as a wonderful starter on a winter-day."


1 h servings 130 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 130 kcal
  • 6%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
  2. In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
  3. In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
  4. Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.
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  1. 8 Ratings


This is an excellent soup, surprisingly satisfying considering how healthy it is!

The flavors were good - don't overdo the nutmeg. I think I overblended it - I would have probably liked it better if it were chunkier.

This tasted more like baby food. I tried to give it to my kids and only one would eat a little of it. This is something I will not make again. Sorry.

This was very yummy!! I used the better than bouillion instead of the cube and mixed in enough for 2 1/2 quarts of water. I cooked everything in that and blended with an immersion blender for ea...

This soup was so yummy! Definitely not for kids, due to the flavor combination, but really excellent. I didn't bother with the blender, so i had whole chunks of potato and pieces of spinach. ...

A very nice, light soup. We enjoyed it for breakfast. I made a few changes due to necessity: used some half and half instead of milk; used kale instead of spinach, did not use boullion, added 1/...