Creamy Spinach Soup (Printable)

A smooth, creamy blend of fresh spinach and vegetables ready in under an hour.

# 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 - 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

# Step-by-step Directions:

01 - In a large saucepan, melt butter over medium heat. Add chopped onion and sauté for 3-4 minutes until soft and translucent.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent browning.
03 - Stir in diced potato and cook for 2 minutes, allowing flavors to meld.
04 - Add spinach and sauté until completely wilted, approximately 2-3 minutes.
05 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 10-12 minutes until potato is tender.
06 - Remove from heat. Using an immersion blender, purée soup until smooth and velvety. Alternatively, work in batches with a countertop blender.
07 - Return soup to pot if necessary. Stir in cream, salt, black pepper, and nutmeg. Heat gently for 2-3 minutes without boiling.
08 - Taste and adjust seasoning with additional salt, pepper, or nutmeg as needed.
09 - Ladle into bowls and garnish with cream or yogurt swirl and freshly ground black pepper if desired.

# Expert Advice:

01 -
  • This soup comes together in just 30 minutes but tastes like it simmered all afternoon, perfect for those evenings when youre craving something homemade but time isnt on your side.
  • The balance of creamy texture with the earthiness of spinach creates a soup that feels indulgent while still packing in a serious serving of greens.
02 -
  • Never boil the soup after adding the cream or it will separate, turning what should be velvety perfection into a curdled disappointment.
  • The color of your spinach soup will be at its most vibrant green if you cool it slightly before blending, then reheat gently afterward, a trick I learned after years of serving army-green soup that tasted great but looked muddy.
03 -
  • For an intensely green soup that looks as good as it tastes, blanch the spinach separately in boiling water for just 30 seconds, then shock in ice water before adding it to the soup much later in the cooking process.
  • The potato can be substituted with cauliflower for a lower-carb version that maintains the creamy texture, a trick I discovered accidentally when I ran out of potatoes one day.
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