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
PrintIngredients
- 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.
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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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The soup turned out great! I used evaporated milk as I didn’t have half and half. I also didn’t use the sour cream but I added a bit more broth. I will make it again.
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I loved this soup!! I will definitely use it again and again, I made it exactly as the recipe is with the exception that I didn’t have half and half so I used half milk and half cooking cream. I also tasted it before I added the sour cream and it was delicious that way also, in case someone wants to cut back on the fat a bit.
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excellent. I will make it again
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I use vegetable broth, no water, double the spinach, evaporated milk instead of half and half. This is excellent – both the original recipe and with my modifications.
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.