This healthy green soup recipe has become my quiet staple on drizzly Bristol afternoons when I want something warm that does not fuss. The leeks soften and the potatoes give the broth a gentle creaminess without needing dairy. I make it with vegetable stock most of the time, so it stays plant based and light, but still filling enough for a midweek dinner. I remember making a batch after volunteering at the urban farm, my hands still a bit earthy from pulling carrots, and how it felt like a soft reset.
What keeps me coming back is how simple things add up to depth. Give the leeks time to colour slightly at the edges and you get a base that matters. Use Yukon golds to help with texture, and add the spinach right at the end so it stays bright. My old professor Dr. Ramsey used to say: physics explains cooking better than recipes do. He was right about the potatoes releasing starch to thicken the broth into something spoonable and satisfying.
Try it with the pistachio gremolata on top for crunch and brightness. Trust me.
In a Dutch oven over medium heat, add 2 tablespoons butter (ghee or olive oil) and heat, about 1 minute. Add the sliced leeks and a pinch of salt and sauté, stirring occasionally, until soft and start to brown around the edges, about 6-7 minutes.
Stir in 2 minced garlic cloves and cook until aromatic, about 1 minute.
Add in the cubed potatoes, 4 cups chicken bone broth (or vegetable broth to keep the recipe vegetarian and vegan), 1 teaspoon salt, and 1 teaspoon cracked black pepper and stir to combine.
Raise the heat to high and bring the liquid to a boil. Then reduce the heat to low and simmer, uncovered, until the potatoes are tender and cooked through, about 20-25 minutes.
Meanwhile, prepare the pistachio gremolata. In a small bowl, mix the ¼ cup crushed roasted salted pistachios, 2 tablespoons minced fresh parsley, 1 tablespoon minced chives, 1 tablespoon lemon zest, 1 minced garlic clove, and 1 pinch sea or kosher salt until well combined. Juice the zested lemon and set the lemon juice aside for use later in the recipe.
Once the potatoes are cooked through, add in 5 ounces baby spinach, 2 tablespoons chopped parsley, and 1 tablespoon chopped chives and simmer until the spinach is soft but the herbs are still bright, about 2-3 minutes.
Remove the soup from the heat, then stir in 1 tablespoon lemon juice. Use an immersion blender to purée the soup until completely smooth. Add additional water or broth as needed to thin it to the desired consistency. Taste and adjust for lemon juice, salt and black pepper if needed.
Ladle the soup into bowls, garnish each serving with a tablespoon of extra-virgin olive oil and a sprinkle of the pistachio gremolata. Serve right away.
Grab a heavy bottom pot if you can, but a large saucepan works fine. You will want a sharp knife and a steady cutting board, a wooden spoon for stirring, and a small bowl for the gremolata. This immersion blender soup recipe is handy because you can pur e the soup right in the pot and avoid juggling hot bowls. If you do not have one, a potato masher makes a pleasingly rustic, chunkier version.
I keep an oven mitt nearby and a timer on my phone, though I mostly go by feel and poke the potatoes with a knife. Also, keep a compost bin close for leek tops and potato skins. It saves time and guilt.
Give the leeks time. Let them soften and pick up a little colour at the edges; you will taste the difference. Use olive oil rather than butter if you want the soup to stay plant based; it adds a fruity note that does not weigh the broth down. If you wonder how to make potato soup creamy, choose Yukon gold potatoes and simmer until they start to break down. The starch does the thickening for you.
Add the spinach at the very end and stir until it just wilts so the colour and texture stay lively. Season as you go: a pinch of salt on the leeks helps them soften and draws out flavour, then adjust at the end after blending. If the soup gets too thick, thin it with extra broth; potatoes soak up liquid as they rest.
The pistachio gremolata is simple and transformative. Crush the pistachios coarsely so you keep some crunch, then mix with chopped parsley, chives, a little lemon zest and a touch of garlic. Scatter a spoonful over each bowl with a drizzle of extra virgin olive oil and the soup feels finished.
Swap half the potatoes for diced carrots and parsnips to add a rooty sweetness and extra body. Add them with the potatoes so everything cooks evenly. It turns the bowl into a proper meal for colder days and keeps the vegetarian soup with leeks idea intact. It may take slightly longer to soften, so check for tenderness.
Stir extra parsley into the soup and add dill or basil to the gremolata for a spring like lift. A handful of chopped dill with the spinach brightens the whole pot in a way that feels clean and lively.
If you want a gentle heat, add cumin and a pinch of chilli flakes when sautéing the leeks. The warmth complements the potatoes and the gremolata cools and contrasts the spice nicely. It becomes a warming winter comfort food that settles you in on rainy evenings.
Ladle the soup into bowls and top with a spoonful of pistachio gremolata and a drizzle of olive oil. I often serve it with crusty sourdough for dunking or a bowl of cooked quinoa to make it a fuller meal. A swirl of coconut yogurt keeps the bowl plant based and gives a tang that echoes the lemon zest.
For a light meal, pair with a crisp salad of mixed greens and radish. If you are hosting, set out small bowls of extra herbs, crushed nuts and lemon wedges so people can customise. Sometimes though, simplicity is best: soup, a warm bowl, and a good book.
Use vegetable broth instead of chicken bone broth and keep the rest the same. Vegetable stock lets the leeks and potatoes sing while keeping it plant based and light. Taste as you go because broths vary in saltiness.
No problem. Use a potato masher for a chunky, homey texture or cool small batches and blitz in a regular blender, taking care with steam. Either way you get a lovely result; the texture will be different but delicious.
Yes. Add kale or chard with the spinach and reduce the potatoes a touch for a greener finish. A little extra lemon juice brightens the bowl and helps cut any heaviness. It makes a simple detox soup that feels cleansing after indulgent days.
Cool the soup completely, then store in airtight containers in the fridge for up to four days. Freeze portions in bags with room for expansion for up to three months. Reheat with a splash of broth to bring back the creaminess and make the gremolata fresh each time so the crunch stays alive.
In case you are wondering what is gremolata, it is a fresh mix of herbs, garlic and lemon zest. In this recipe I add pistachios for a nutty counterpoint. Spoon it on at the end to add texture and a bright lift to the creamy base.
Actually, scratch that little worry about over seasoning early. Taste, adjust, and trust your nose. I learned to cook by making mistakes and by stealing techniques from markets and kitchens across Europe. It does not have to be perfect to be lovely.
The Spinach Potato Soup with Pistachio Gremolata is a vibrant twist on traditional potato-leek soup, combining creamy potatoes, sautéed leeks, baby spinach, and aromatic herbs. This easy recipe can be adapted to suit various dietary preferences and is perfect for any occasion. Try out this recipe and share your feedback in the comments!
Vibrant deleicious soup!
