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.

Potato Spinach Soup with Eggs

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