Creamy Spinach Soup (Printable Version)

A rich, creamy blend of fresh spinach and vegetables, puréed to silky perfection for a comforting meal.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced
05 - 10 ounces fresh spinach, washed and roughly chopped

→ Liquids

06 - 3 cups vegetable stock
07 - 1/2 cup heavy cream

→ Seasonings

08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg, optional

→ Garnish

11 - Extra cream or yogurt swirl, optional
12 - Freshly ground black pepper

# Directions:

01 - Melt butter in a large saucepan over medium heat. Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Add minced garlic and cook for another minute, stirring frequently to prevent browning.
03 - Stir in diced potato and cook for 2 minutes, allowing it to absorb the butter and aromatics.
04 - Add spinach and sauté until fully wilted, approximately 2 to 3 minutes, stirring occasionally.
05 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 10 to 12 minutes until potato is tender.
06 - Remove from heat. Using an immersion blender, purée the soup until smooth. Alternatively, blend in batches using a countertop blender.
07 - Return soup to pot if necessary. Stir in cream, salt, black pepper, and nutmeg. Heat gently for 2 to 3 minutes without boiling.
08 - Taste and adjust salt, pepper, and nutmeg as needed for desired flavor balance.
09 - Ladle into bowls and garnish with extra cream or yogurt swirl and freshly ground black pepper if desired.

# Expert Advice:

01 -
  • The potato creates a silky texture without needing loads of cream, a trick my grandmother whispered to me years ago.
  • You can go from hungry to satisfied in just 30 minutes, which saved me countless times during busy weeknights when takeout seemed the only option.
02 -
  • The soup will look thin right after blending but thickens slightly as it cools, a fact I learned after frantically trying to fix what wasnt broken the first time I made it.
  • Never bring the soup back to a boil after adding cream or it may separate, leaving you with a less velvety texture and tiny white flecks throughout.
03 -
  • Save a handful of raw spinach to stir in right at the end for bright green flecks and fresh flavor contrast, a technique I learned from a chef friend who visited and couldnt help but improve my recipe.
  • Warming your bowls before serving keeps the soup hot longer and makes even a casual weeknight meal feel like a special occasion.
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