Favourite Spinach & Potato Soup

The bacon does the heavy work of building flavor here. Render it crisp first, set aside, then sweat the onion in that smoky bacon fat. That tiny step layers depth into every spoonful that vegetable oil simply can’t deliver.

Two pounds of fresh spinach sounds like a mountain, and it is, but it wilts down to almost nothing once it hits the hot broth. Add it in two stages: half first, then the rest, so you can stir without overcrowding the pot.

Thyme and sage are the herb workhorses. Sage especially is the unexpected hero, its earthy, slightly peppery notes pair beautifully with both potato and chorizo, and it’s what keeps this soup from tasting like every other potato soup.

The milk goes in last, off the boil. Adding cold milk to a hard simmer can break the soup, leaving you with curdled bits floating on top. Reheat gently, just to hot, never bubbling.

Sliced cooked chorizo on top adds smoky, paprika-rich punch to each bowl. The combination of pork from bacon and chorizo plus vegetable greens makes this a complete, satisfying meal.

Chef Tips

• Wash spinach in plenty of cold water and spin or pat dry. Hidden grit ruins what is otherwise a beautiful pot of soup.
• Use Yukon Gold potatoes if possible, they hold their shape better than russets and lend natural creaminess.
• Don’t skip the white wine. It deglazes the bacon-onion fond and adds a brightness that ties the herbs together.

Variations

• Sub linguiça or andouille for chorizo for a different smoky pork.
• Stir in a tablespoon of cream cheese with the milk for an extra-creamy bowl.
• Skip the milk and purée half the soup for a thicker, dairy-free version.