Spinach Potato Soup — The Soup That Made Easter Leftovers Better Than Easter

Easter. The second without Babcia, and already it's different from the first. Last year, every tradition felt raw — the op┼éatek, the empty chair, Mom's tears over the babka dough. This year, the traditions felt settled. Worn in. Like a pair of shoes that hurt the first time and fit the second. I made the same contribution as last year: pierogi (all three kinds, plus the pumpkin ones for the first time at Easter — heretical, but nobody complained), kapusta, and the szarlotka. Mom did the turkey and the ham. (We do both turkey and ham at Easter because the Kowalskis do not believe in choosing between proteins.) Dad set the table with Babcia's china and the straw under the tablecloth. The guest list was smaller this year — just us, Uncle Stan, Aunt Debbie, and Mrs. Katz. Cousin Mikey and Sarah are in Colorado for her family's Easter. The smaller group felt intimate, warm, like a family that has found its new shape after losing its center. Mrs. Katz brought her rugalach — little crescent-shaped pastries with cinnamon-walnut filling. She's been bringing Jewish desserts to our Catholic holidays for years, and Babcia always loved it. "Helen used to save two for later," Mrs. Katz told me. "She'd put them in her purse and eat them during Monday morning Mass." I laughed so hard I choked on a pierogi. Babcia. Smuggling pastries into church. That is the most her thing I've ever heard. The column went through final edits. It's running in the first week of May. I'm nervous in a way I wasn't expecting — writing for an Instagram caption is one thing, writing a column with my name on it is another. My words, in print, about my grandmother and her food. It feels exposed. Vulnerable. The kind of thing Jake Kowalski, Bay View hockey enforcer, was not built for. But the kind of thing Jake Kowalski, Bay View pierogi maker, apparently is. Made something new after Easter — a leftover ham and potato soup. Diced the Easter ham, sautéed it with onion and garlic, added cubed potatoes, chicken broth, a splash of cream, thyme, and black pepper. Simmered for thirty minutes. It's the kind of soup that turns leftovers into something better than the original — the ham gives the broth a smoky sweetness, the potatoes thicken it naturally. I ate it for three days. Sometimes the best recipes are accidents — the things you make because the fridge is full of Easter leftovers and you refuse to waste food.

The ham and potato soup I threw together after Easter — diced holiday ham, cubed potatoes, broth, cream, thyme — reminded me that the best things sometimes come from not wanting to waste what you already have. This Spinach Potato Soup hits the same note: grounded, warm, and the kind of thing that tastes better on day two than day one. If you’ve got leftover Easter ham, dice it in. Babcia would’ve approved.

Spinach Potato Soup

Prep Time: 15 min | Cook Time: 30 min | Total Time: 45 min | Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 1/2 pounds Yukon Gold potatoes, peeled and cubed (about 1/2-inch pieces)
• 4 cups chicken broth
• 1 cup water
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt, plus more to taste
• 3 cups fresh baby spinach, roughly chopped
• 1/2 cup heavy cream
• 1 cup diced cooked ham (optional — excellent with Easter leftovers)
• Shredded sharp cheddar and crusty bread, for serving

Instructions

1. Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook 1 minute more until fragrant.
2. Add potatoes and broth. Add the cubed potatoes, chicken broth, and water to the pot. Stir in the thyme, black pepper, and salt. Bring to a boil over medium-high heat.
3. Simmer until tender. Reduce heat to medium-low and simmer uncovered for 18–22 minutes, until potatoes are completely tender and beginning to break down slightly at the edges. The starch from the potatoes will naturally thicken the broth.
4. Add ham if using. If incorporating leftover holiday ham, stir it in now and let it warm through for 3–4 minutes. The ham adds a smoky sweetness to the broth that’s hard to replicate any other way.
5. Wilt the spinach. Add the chopped spinach in two batches, stirring to wilt each addition into the hot broth, about 2 minutes total.
6. Finish with cream. Pour in the heavy cream and stir to combine. Taste and adjust salt and pepper as needed. Let the soup return to a gentle simmer for 2–3 minutes before serving.
7. Serve. Ladle into bowls and top with shredded cheddar if desired. Serve with crusty bread for soaking up the broth. Even better the next day — reheat gently over low heat.

Nutrition (per serving)

Calories: 230 | Protein: 8g | Fat: 11g | Carbs: 26g | Fiber: 3g | Sodium: 680mg