This delicious cream of spinach soup is as rich, smooth, and creamy as the label "Cream of" would imply.
What Is Cream of Spinach Soup?
It's basically a vichyssoise, with spinach in addition to the potatoes, and can be served either hot or chilled.
Tips for Using Frozen Spinach vs. Fresh Spinach
Baby or mature fresh spinach work in this recipe. Baby spinach is convenient because it's typically sold already cleaned. Mature spinach has more flavor but can be very gritty, so wash it well. For this recipe, you can leave the stems on.
Defrost and drain frozen spinach before adding it to the soup. To defrost, use one of these methods.
- Put the frozen spinach package in the refrigerator overnight.
- Leave the frozen spinach package at room temperature for about 5 hours.
- Defrost in the microwave — removed from the package and in a microwave-safe bowl — on the defrost setting for about 2 minutes.
Squeeze as much liquid as possible out of the defrosted spinach before adding it to the soup in Step 2.
Soup Too Thin? There’s a Fix!
Thickening puréed soup is easy. If your soup is too liquidy for your liking, we have a few techniques that will work for thickening this cream of spinach soup.
How to Store and Reheat This Recipe
Refrigerate tightly covered for up to 4 days. Reheat over medium-low heat at a simmer until heated through.
We don't recommend freezing this soup. The texture will change because of the potatoes. Also, the dairy may separate.
More Cream Soup Recipes to Try
- Cream of Mushroom Soup
- Cream Of Celeriac Soup with Brussels Sprouts Chips
- Creamy Sweet Potato Soup
- Cauliflower Cheddar Soup
- Parsnip Soup With Leeks
Cream of Spinach Soup
Recipe adapted from Potatoes!: Recipes for America's favorite vegetable published by The American Cooking Guild.
1 cup chopped onion
2 tablespoons butter
2 cups chopped fresh spinach, packed, or 1 (10 to 12-ounce) package frozen spinach, thawed
3 medium potatoes (about 1 pound), peeled and cut into 2-inch chunks
1 1/2 cups chicken or vegetable broth
1 1/2 cups water
2 chicken or vegetable bouillon cubes
2 cups half and half
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup sour cream, plus more for serving, if you like
Chopped chives, for garnish
1 pinch ground allspice, for garnish
Sauté the 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.
Purée the soup and add the 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 the 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.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||10%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 3g||11%|
|Total Sugars 3g|
|Vitamin C 13mg||63%|
|*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.|