Potato Spinach Artichoke Soup
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Like a creamy spinach artichoke dip but make it a soup. Extra silky and chunky packed with gold potatoes, leeks, chopped up artichoke hearts and as much baby spinach as your heart desire. Healthy and nutritious dairy-free, gluten free and of course vegan.
Potato Spinach Artichoke Soup
It’s like your favorite spinach artichoke dip married your favorite creamy potato leek soup, it just works all year long enjoyed hot or cold with some crackers or garlic bruschetta. This soup is a really great vehicle to sneak in your daily dose of dark leafy greens.
Useful Ingredients Notes + Tips
- Leeks – it’s important to clean them well as they can store quite the amount of sand and grit in between the layers. Easiest way is to chop them up first then place in a large bowl of cold water. Agitate the water then allow them to sit for a few minutes and all the dirt will sink to the bottom while the clean leeks will float to the top. Use your hands or slotted ladle to scoop them out and add them directly to the soup pot, the moisture will help the cook down quicker.
- Potatoes – make sure to use a waxy potato variety, they hold together nicely without turning into mush and they blend beautifully to add silkiness to the soup.
- Artichokes – I used 14 oz can of artichoke hearts drained and rinsed well then roughly chopped. You can most definitely double this amount if you like.
- Spinach – any fresh spinach works here, I love to roughly chop it up first even when using baby spinach. Sometimes I even run it in the food processor for a finer chop in which case I can double the amount just to be extra nutritious.
- Kombu – this dry seaweed adds fantastic umami flavor to soups and stews and I love using it since I cook with water not store bought veggie stock. It is highly recommended but if you don’t happen to store this ingredient in your pantry then by all means still make the soup without it or sub with about 1 tablespoon of veggie bouillon.
- Nutritional yeast – go wild with this gold dust, I’m loving everything it does to my food flavor wise and all the micro nutrients it delivers.
- Garlic – fresh garlic cloves finely grated and added to the soup at the last minute of cooking just to tame its sharpness, gives your soup that perfect garlicky flavor you want to taste in a good artichoke dip.
- On Serving + Storage – this soup is delicious hot with some garlic bruschetta, warm pita bread or pita chips. However it’s even nice cold on a hot summer day and keeps really well in the fridge for up to 5 days. It can be frozen in lidded freezer proof containers for up to 4 months for best results. Thaw in the fridge before reheating ideally in a saucepan on the stove top until bubbly hot.
About the Cashew Sour Cream
Skip all the store bought cheeses and sour cream and make your own in the blender using soaked cashews, water and lemon. A perfectly silky and cream emulsion that really takes the soup over the top with the perfect balance between its savory and tangy profile. Don’t skip it.
Healthy Soup Recipes
- Butternut squash soup with coconut milk
- Miso shoyu ramen
- Green lentil potato soup
- Mushroom barley soup
- Vegan potato soup
- Split pea soup
- Vegan lentil soup (the best!)
- Garden vegetable soup
- Chunky potato dill soup
how to make potato spinach artichoke soup
Potato Spinach Artichoke Soup
Like a creamy spinach artichoke dip but make it a soup. Extra silky and chunky packed with gold potatoes, leeks, chopped up artichoke hearts and as much baby spinach as your heart desire. Healthy and nutritious dairy-free, gluten free and of course vegan.
Print Recipe
Ingredients
- 1 medium leek
- 2 lb gold waxy potatoes (cleaned + diced into small cubes - 1/2 inch or so)
- 15 oz can artichoke hearts (you can double it if you like)
- 5 cups water
- 2 bay leaves
- 1.2 bunch fresh thyme sprigs (or 1 tsp dry thyme)
- 1 Tbsp onion powder
- 1 tsp granulated garlic
- 5-6 cups baby spinach roughly chopped
- 3 garlic cloves grated
- 1/4 cup nutritional yeast
- 2 x 2 inch piece Kombu seaweed optional but reccommened
Cashew sour cream
- 1 cup raw cashew pieces soaked
- 1/3 cup lemon juice freshly squeezed
- 1/3 cup water
Instructions
- MAKE THE SOUR CREAM: Soak the cashew pieces in hot water for 20 minutes. Drain then blend in your Vitamix (or powerful blender) with the lemon juice and 1/3 cup water until silky smooth. Refrigerate until needed.1 cup raw cashew pieces soaked, 1/3 cup lemon juice, 1/3 cup water
- Slice the leek in half lengthwise then chop. Add it to a bog bowl of cold water and agitate the water to rinse off any sand and dirt trapped in between the layers. Allow to sit for a few minutes, all the dirt will sink to the bottom while the clean leeks will float on top.1 medium leek
- Preheat a heavy bottom soup pot over medium heat. Use a slotted spoon and transfer the leeks directly into the pot. Sautee with a pinch of salt until all the moisture has evaporated.1 medium leek
- Add a drizzle of olive oil and continue cooking until the leeks start to get a little color. Stir in the onion and garlic powders, thyme, bay and kombu seaweed.2 bay leaves, 1.2 bunch fresh thyme sprigs, 1 Tbsp onion powder, 1 tsp granulated garlic, 2 x 2 inch piece Kombu seaweed
- Add the diced potatoes and water and bring to boil. Season with a teaspoon of salt and cook 15 to 20 minutes until the potatoes are fully cooked through. Transfer a couple of ladles of the soup and potatoes to a powerful blender and process until silky smooth. Add back into the soup pot.2 lb gold waxy potatoes, 5 cups water
- Drain the artichoke hearts and roughly chop them. Add them to the soup together with the nutritional yeast and chopped spinach. Simmer until the spinach has wilted. Stir in the grated garlic and simmer for another 20 seconds or so just to tame its sharpness.15 oz can artichoke hearts, 5-6 cups baby spinach, 1/4 cup nutritional yeast, 3 garlic cloves
- Remove the soup from heat and discard the thyme sprigs and bay.
- Stir in 1/3 of the sour cream. Taste and adjust seasonings with more sea salt to taste. Add more sour cream as desired or serve on the side for everyone to add extra.
Video
Notes
- Potatoes - make sure to use a waxy potato variety, they hold together nicely without turning into mush and they blend beautifully to add silkiness to the soup.
- Artichokes - I used a 14 oz can of artichoke hearts drained and rinsed well then roughly chopped. You can most definitely double this amount if you like.
- Spinach - any fresh spinach works here, I love to roughly chop it up first even when using baby spinach. Sometimes I even run it in the food processor for a finer chop in which case I can double the amount just to be extra nutritious.
- Kombu - this dry seaweed adds fantastic umami flavor to soups and stews and I love using it since I cook with water not store bought veggie stock. It is highly recommended but if you don't happen to store this ingredient in your pantry then by all means still make the soup without it or sub with about 1 tablespoon of veggie bouillon.
Nutrition
Calories: 346kcal | Carbohydrates: 43g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 318mg | Potassium: 1021mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3317IU | Vitamin C: 60mg | Calcium: 91mg | Iron: 4mg
Servings: 6 people
Calories: 346kcal
