Cream of Spinach Soup

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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

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

Ingredients

  • 1 cup chopped onion
  • 2 Tbsp butter
  • 2 cups chopped fresh spinach - packed - (or 1 10-oz package frozen spinach, thawed)
  • 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

Method

1 In a large saucepan over medium heat, sauté onion in butter for 4 minutes or until translucent.

2 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.

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

4 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.

Cream of Spinach Soup

Showing 4 of 16 Comments

  • Jessie

    This might be my favorite soup recipe. It’s smooth, filling, and most importantly, delicious. I’ve made it countless times now, and after playing with, I’ve found that adding three cups of vegetable broth instead of the water and boullion cubes and adding 0% fat Greek yogurt instead of sour cream make it just right. The allspice as a garnish is a must.

  • Jack McAdam

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

  • 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!

  • 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!

  • 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!

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