Cream of Spinach Soup


Rich and creamy spinach soup, with fresh or frozen spinach, onion, potatoes, broth, cream and sour cream. Serve hot or chilled.

Photography Credit: Elise Bauer

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.

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Cream of Spinach Soup Recipe

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


  • 1 cup chopped onion
  • 2 tablespoons 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


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

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

4 Whisk in sour cream: 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

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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31 Comments / Reviews

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Did you make it? Rate it!

  1. Carrie

    Delicious! Next time I might reduce to using 1 or 2 potatoes and more spinach. More!! Spinach!! 3 potatoes tastes too much like potato soup, but it’s still a super yum fest!


  2. Carol

    Love it, beautiful!


  3. Tammy

    Delicious and easy to make. We added some crumbled bacon on top.


  4. Letitia Hall

    I had a molar extracted this morning and had given zero thought to the fact that I would be on a liquid diet the first day. Happened to have fresh spinach and everything else, always greek yogurt in place if sour cream. Following the recipe except as mentioned above and it is delicious! It is rare that I follow a recipe and then not tweak it but it didn’t need anything, really tasty! Thank you


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  5. Isela

    I didn’t have sour cream so I used Greek yogurt and it was thicker consistency and it was beautiful and delicious . Although you need to use a lot of potatoes which I didn’t have a pound even tho I cut it into quarters but it was great! And yummy


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