The cold days just got a bit warmer with this creamy hearty winter soup. During the cold weather, aka “soup season”, a creamy potato soup will make a great main meal for the whole family. Tomato soup and chicken noodle soup are great, but sometimes we want something a bit different. So, add this one to your list of favorite soup recipes. With 30 minutes of cooking time, here’s another great way to feed the family even on busy weeknights.
This satisfying, cozy soup is warm and comforting. Combining mushrooms, spinach and potatoes lends perfect flavor and the crunchy chickpeas on top in place of croutons or crusty bread, make it a standout dish! The potatoes and heavy cream give this soup a smooth creamy texture. Not only does it make for a delicious meal, it is also a very healthy soup. It’s even better the next day for a quick meal. Top it off with some cheddar cheese or sour cream to add a little something extra!
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Ingredients
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup vegetable broth (or chicken broth if you prefer)
- 2 cups warm water
- 7 oz. Portobello mushrooms, chopped
- 1 medium potato, peeled and cubed
- 7 oz. heavy cream*
- 2 cups baby spinach, rough chopped
- Sea salt and black pepper, to taste
- 1 cup canned chickpeas, drained, rinsed and lightly patted dry
- 2 tablespoons olive oil
*To prevent curdling, add a small of hot liquid from pan to heavy cream before adding it to the soup.
Equipment
- Cutting board and knife
- Large pot (or stock pot)
- Skillet
Instructions
- Heat 2 tablespoons olive oil in a stock pot over medium-high heat. Add the onion and garlic and sauté, stirring frequently, until onion becomes soft and translucent, approximately 4-5 minutes.
- Add vegetable stock, water, mushrooms, and potatoes.
- Bring to a boil. Reduce heat to medium and boil until potatoes are soft, approximately 10 minutes. Time to cook will vary based on size of potato cubes.
- Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the pot. Stir to combine and simmer for another 1-2 minutes.
- Add spinach. Simmer 5 minutes. Taste and season with salt and pepper as desired. Remove from heat and set aside, covered to retain heat.
- In a small skillet, heat 1 tablespoon olive oil over medium heat.
- Add chickpeas and cook until crispy, stirring occasionally.
- To serve, ladle soup into serving bowls. Top with crispy chickpeas. Enjoy!
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Creamy Hearty Winter Soup
The cold days just got a bit warmer with this creamy hearty winter soup. During the cold weather, aka "soup season", a creamy potato soup will make a great main meal for the whole family. Tomato soup and chicken noodle soup are great, but sometimes we want something a bit different. So, add this one to your list of favorite soup recipes. With 30 minutes of cooking time, here's another great way to feed the family even on busy weeknights.
This satisfying, cozy soup is warm and comforting. Combining mushrooms, spinach and potatoes lends perfect flavor and the crunchy chickpeas on top in place of croutons or crusty bread, make it a standout dish! The potatoes and heavy cream give this soup a smooth creamy texture. Not only does it make for a delicious meal, it is also a very healthy soup. It's even better the next day for a quick meal. Top it off with some cheddar cheese or sour cream to add a little something extra!
Ingredients
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 cup vegetable broth (or chicken broth if you prefer)
- 2 cups warm water
- 7 oz. Portobello mushrooms, chopped
- 1 medium potato, peeled and cubed
- 7 oz. heavy cream*
- 2 cups baby spinach, rough chopped
- Sea salt and black pepper, to taste
- 1 cup canned chickpeas, drained, rinsed and lightly patted dry
- 2 tablespoons olive oil
- *To prevent curdling, add a small of hot liquid from pan to heavy cream before adding it to the soup.
Instructions
- Heat 2 tablespoons olive oil in a stock pot over medium-high heat. Add the onion and garlic and sauté, stirring frequently, until onion becomes soft and translucent, approximately 4-5 minutes.
- Add vegetable stock, water, mushrooms, and potatoes.
- Bring to a boil. Reduce heat to medium and boil until potatoes are soft, approximately 10 minutes. Time to cook will vary based on size of potato cubes.
- Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the pot. Stir to combine and simmer for another 1-2 minutes.
- Add spinach. Simmer 5 minutes. Taste and season with salt and pepper as desired. Remove from heat and set aside, covered to retain heat.
- In a small skillet, heat 1 tablespoon olive oil over medium heat.
- Add chickpeas and cook until crispy, stirring occasionally.
- To serve, ladle soup into serving bowls. Top with crispy chickpeas. Enjoy!