Cream of Spinach Soup

This delicious cream of spinach soup is as rich, smooth and creamy as the label “Cream of” would imply. It’s basically a vichyssoise, with spinach in addition to the potatoes, and can be served either hot or chilled.

Cream of Spinach Soup Recipe

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Serves 6 to 8.


  • 2 cups chopped fresh spinach - packed - (or 1 10-oz package frozen spinach, thawed)
  • 1 cup chopped onion
  • 1/4 cup butter
  • 3 medium potatoes, peeled and quartered (about 1 pound)
  • 1 1/2 cups chicken broth (or vegetable broth for vegetarian option)
  • 1 1/2 cups water
  • 2 chicken bouillon cubes (or vegetable bouillon cubes for vegetarian option)
  • 2 cups half-and-half
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup sour cream
  • Optional: chopped chives and/or ground allspice for garnish


1 In a large saucepan over medium heat, sauté onion in butter for 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.

2 Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half-and-half, salt and pepper.

3 Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.

This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

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Recipe adapted from Potatoes!: Recipes for America's favorite vegetable published by The American Cooking Guild.


  1. Christine

    Lovely, Elise. And Jeff’s suggestion of roasted garlic sounds like a superb topper.

  2. Joel

    I live alone so this recipe certainly made more than enough, but it was wonderful! I can’t wait to try the leftovers chilled.

  3. neup

    Any suggestions for vegeterians on replacing the chicken broth and chicken bouillon cubes with some other substitute?

  4. Ry

    Made this for a gathering of 7
    Everyone raved over the soup.

    Thanks. :)

  5. Anna

    I tweaked this recipe a bit – I used kale instead of spinach, a leek instead of onion and 3 cups of homemade chicken stock in place of the broth/water/boullion base. Plus I used lowfat sour cream and nonfat half and half. In the end I had to add a bit more salt to make up for the boullion, but the result was still lovely. Very savory and creamy – kale stands up better in a soup like this than spinach, I think, although kale takes a bit longer to cook. This tastes even better the next day. Next time though I think I’ll add a little more leek and potato and use a little less stock and half and half.

  6. Melinda

    This recipe is worth 5 stars. We all loved it. Quite a bit of time to make but overall with very good results. Won’t last long in my house! Will surely make this recipe again.

  7. Anonymous

    Veggie Style can be created with Veggie Broth and Veggie Bouillon Cubes :)

  8. Grant

    Hello, I am from Europe, & I do not know what “half and half” is. Could you explain please? Thanks

    Half and half is half cream, half milk. ~Elise

  9. Allison

    I like to put ricotta cheese instead of sour cream, and eat it spooned generously on top of French bread.

  10. Nancy G.

    This soup was SOOOO YUMMY! Definitely what I was looking for :)

  11. Roger

    I tried this soup which turned out very good. Being a vegetarian, I made the following changes: Used water and 1% milk 50-50 to make 6-8 cups. Also added nutmeg to softened onions. Instead of chicken, I used vegetarian bullion cubes (no salt) sold in any sotres. You can also add any vegetable powder with salt sold in sotres. To speed up, I microwaved two peeled potatoes for 3 minutes. Hand blender was used to puree all ingrediants. Finally sour cream was lightly stirred in the end. To finish it off, I used chopped spinach and mixed it up before serving. BTW, used baby spinach that comes in a packet. Soup was one of the best.

  12. Buford Vanhackshackle

    I loved this recipe! It’s simple and delicious! I’m veagan so I used a soy spread instead of butter, soymilk instead of half and half, and used veagan soy sour cream substitute. To top it off I added a dollop of the veagan sour cream blended with garlic. Great recipe!

  13. Tatiana Sciancalepore

    By far the best spinach soup I’ve ever had. I used the veggie broth and cubes to keep it vegetarian, and I really thought I was going to lose out….definitely not! Soooo good!

  14. Brit

    This soup was fabulous! Perfect just as it is. I made it in the morning and let it keep warm in a crockpot all day- still perfectly delicious. And I’m not a big soup person- YUMMY! My daughters 2 & 5 both loved it!

  15. FeeFiFoto

    My kids (10 and 8) loved it, and so did I. It tastes more of potatoes than spinach. We’ll definitely be making this recipe again.

  16. Jack McAdam

    In addition to this wonderful recipe I added about 2 tablespoons of finely shredded ginger to the mix and is was delicious.

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