Cream of Spinach Soup Recipe

Name: Cream of Spinach Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 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

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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

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Servings 6 to 8 servings

1 cup chopped onion
2 tablespoons butter
2 cups chopped fresh spinach - packed - (or 1 10-ounce 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

Cook the chopped onion:

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

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

Nutrition Facts (per serving)
156	Calories
7g	Fat
20g	Carbs
4g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	156
% Daily Value*
Total Fat 7g	10%
Saturated Fat 4g	20%
Cholesterol 21mg	7%
Sodium 627mg	27%
Total Carbohydrate 20g	7%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 4g
Vitamin C 13mg	63%
Calcium 105mg	8%
Iron 2mg	14%
Potassium 646mg	14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.