This Potato Spinach Soup with Eggs is wholesome comfort food that's as nutritious as it is delicious. The combination of creamy potatoes, iron-rich spinach, and protein-packed eggs makes it a complete, balanced meal in a bowl. It's the kind of soup that nourishes both body and soul - simple ingredients transformed into something genuinely satisfying.
What makes this soup special is its beautiful balance. The starchy potatoes provide substance and a naturally creamy base, the spinach adds vibrant color and essential nutrients, and the eggs deliver protein and richness. Together, they create a soup that feels indulgent while actually being incredibly healthy.
The Nutritional Powerhouse
This soup is packed with nutrients that support overall health:
Spinach Benefits
- Iron: Essential for healthy blood and energy levels
- Vitamin K: Critical for bone health and blood clotting
- Vitamin A: Supports eye health and immune function
- Vitamin C: Antioxidant that helps absorb the iron in spinach
- Folate: Important for cell function and tissue growth
- Magnesium: Supports muscle and nerve function
Potato Benefits
- Potassium: More than a banana! Supports heart health
- Fiber: Supports digestive health (especially with skin on)
- Vitamin B6: Important for brain health and metabolism
- Complex carbs: Sustained energy without blood sugar spikes
Egg Benefits
- Complete protein: All essential amino acids
- Choline: Essential for brain function
- Vitamin D: One of few food sources
- B vitamins: Support energy metabolism
Tips for Perfect Eggs
The eggs are the crowning glory of this soup. Here's how to nail them:
- Jammy eggs (7 minutes): Slightly soft, golden yolk - luxurious when cut into the soup
- Hard-boiled (10 minutes): Fully set yolk, crumbly texture
- Room temperature: Starting with room-temp eggs prevents cracking
- Ice bath: Immediately transfer to ice water to stop cooking and ease peeling
- Peel under water: Makes shells slide off more easily
Alternative: Poached Eggs
For an impressive presentation, poach eggs directly in the soup during the last 3-4 minutes of cooking. The runny yolk enriches the broth as you eat - utterly delicious.
Keeping Spinach Bright Green
Overcooked spinach turns dull and bitter. For vibrant green spinach:
- Add late: Stir spinach in during the last 5 minutes of cooking
- Use baby spinach: Wilts faster, stays more tender
- Don't cover: Covering traps acids that dull the color
- Blanch separately: For brightest color, blanch spinach 30 seconds, ice bath, then add to finished soup
Pro Tips for Success
- Cut potatoes evenly: Similar-sized pieces cook at the same rate
- Sauté the onion: Caramelized onion adds depth without dominating
- A pinch of nutmeg: The classic pairing with spinach - adds warmth without being identifiable
- Lemon at the table: A squeeze brightens everything and helps iron absorption
- Fresh parsley: Adds color contrast and fresh flavor
Variations
Make this soup your own:
- Add protein: Crumbled bacon, smoked ham, or white beans
- More vegetables: Leeks, celery, or carrots
- Make it creamy: Blend half the soup or add a splash of cream
- Spice it up: Red pepper flakes or a drizzle of chili oil
- Go vegetarian: Use vegetable broth instead of beef
Serving Suggestions
- Crusty bread for dipping
- A wedge of lemon for squeezing
- Grated Parmesan cheese
- A drizzle of good olive oil
- Toasted breadcrumbs for crunch
Potato Spinach Soup with Eggs
Hearty, nutritious, and satisfying - a complete meal in a bowl.
Nutrition per serving
Ingredients
Instructions
- Cook the potatoes. Bring broth to a boil in a large pot. Add diced potatoes and cook for 10 minutes until starting to soften.
- Sauté the aromatics. Meanwhile, heat olive oil in a frying pan over medium heat. Sauté onion until golden, about 5 minutes. Add garlic and cook 1 minute more. Add to the soup.
- Prepare the eggs. While soup cooks, bring a separate pot of water to a boil. Gently lower eggs and cook 7 minutes for jammy or 10 minutes for hard-boiled. Transfer to ice water, then peel and halve.
- Add spinach. Add spinach to the soup and simmer for 5-10 minutes until potatoes are tender and spinach is wilted. Season with salt, pepper, and nutmeg if using.
- Serve. Ladle soup into bowls. Top each with egg halves and fresh parsley. Serve with lemon wedges on the side.
Recipe Notes
- Storage: Soup keeps 3 days refrigerated. Store eggs separately to prevent them becoming rubbery.
- Frozen spinach: Use 10 oz thawed and squeezed dry instead of fresh.
- Poached eggs: Crack eggs directly into simmering soup for last 3-4 minutes of cooking.
- Creamier version: Blend half the soup before adding spinach.
- Add bacon: Crumbled crispy bacon makes a delicious topping.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well! Use about 10 oz frozen spinach (thawed and squeezed dry) instead of 11 oz fresh. Add it directly to the soup - no need to sauté. Frozen spinach has a softer texture but the same nutritional benefits. The flavor will be slightly more concentrated.
How do I keep spinach bright green in soup?
Add spinach at the very end of cooking and simmer just until wilted - about 2-3 minutes for baby spinach, 5 minutes for regular. Overcooking turns spinach dull olive green and bitter. For the brightest color, blanch spinach separately in boiling water for 30 seconds, shock in ice water, then add to the finished soup.
What's the best way to cook eggs for this soup?
For jammy eggs with a slightly soft yolk: boil for 7 minutes. For fully hard-boiled: 10 minutes. Start with eggs at room temperature and lower gently into boiling water. Immediately transfer to ice water when done to stop cooking and make peeling easier. Alternatively, poach eggs directly in the soup for 3-4 minutes.
Is potato spinach soup nutritious?
Very! Spinach is loaded with vitamins A, C, and K, plus iron and antioxidants. Potatoes provide fiber and potassium. Eggs add complete protein and B vitamins. This soup delivers 10g protein, 4g fiber, and is naturally gluten-free. It's a balanced, nutrient-dense meal in a bowl.
Can I make this soup ahead of time?
The soup base keeps 3 days refrigerated, but store the eggs separately to prevent them from becoming rubbery. The spinach may darken slightly when stored. For best results, add fresh spinach when reheating, or accept slightly softer greens. Don't freeze - spinach and eggs don't freeze well in soup.
