Creamy Spinach Soup (Print Version)

A velvety blend of fresh spinach, aromatic vegetables, and cream creates this comforting light starter ready in 30 minutes.

# What You'll 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 - 0.5 cup heavy cream

→ Seasonings

08 - 0.5 teaspoon salt, or to taste
09 - 0.25 teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg, optional

→ Garnish

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

# How To Make It:

01 - Melt butter in a large saucepan over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic and cook for 1 minute, stirring frequently.
03 - Stir in diced potato and cook for 2 minutes.
04 - Add fresh spinach and sauté until completely wilted, approximately 2 to 3 minutes.
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 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 seasoning as needed.
09 - Ladle into bowls and garnish with extra cream or yogurt and freshly ground black pepper if desired.

# Expert Tips:

01 -
  • The potato gives this soup a velvety creaminess without needing to add mountains of dairy, a trick I accidentally discovered when trying to stretch ingredients during a snowstorm.
  • Its one of those rare dishes that feels both light and substantial at once, perfect for when you want something green but the weather demands comfort.
02 -
  • Never boil the soup after adding cream or youll end up with a slightly curdled texture - I learned this the hard way when trying to rush dinner for unexpected guests.
  • If using a countertop blender, fill it only halfway with hot soup and start on the lowest setting with a towel pressed over the lid, or youll be cleaning green soup off your ceiling like I once did.
03 -
  • For an extra layer of flavor, drizzle each serving with a few drops of really good extra virgin olive oil just before serving - the contrast between the hot soup and cold oil creates a beautiful sensory experience.
  • When using an immersion blender, tilt the pot slightly and blend with an up-and-down motion rather than in circles to incorporate more air for an even silkier texture.
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