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.

  • 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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  • Amy

    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.


  • Misti Berry

    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.


  • Julian Hudson

    excellent. I will make it again


  • Beth

    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.

  • 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.

  • Melinda

    This recipe is worth 5 stars. We all loved it. Quite a bit of time to make but overall with very good results. Won’t last long in my house! Will surely make this recipe again.


  • FeeFiFoto

    My kids (10 and 8) loved it, and so did I. It tastes more of potatoes than spinach. We’ll definitely be making this recipe again.

  • 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!

  • Roger

    I tried this soup which turned out very good. Being a vegetarian, I made the following changes: Used water and 1% milk 50-50 to make 6-8 cups. Also added nutmeg to softened onions. Instead of chicken, I used vegetarian bullion cubes (no salt) sold in any sotres. You can also add any vegetable powder with salt sold in sotres. To speed up, I microwaved two peeled potatoes for 3 minutes. Hand blender was used to puree all ingrediants. Finally sour cream was lightly stirred in the end. To finish it off, I used chopped spinach and mixed it up before serving. BTW, used baby spinach that comes in a packet. Soup was one of the best.

  • Nancy G.

    This soup was SOOOO YUMMY! Definitely what I was looking for :)

  • Allison

    I like to put ricotta cheese instead of sour cream, and eat it spooned generously on top of French bread.

  • Grant

    Hello, I am from Europe, & I do not know what “half and half” is. Could you explain please? Thanks

    Half and half is half cream, half milk. ~Elise

  • Anonymous

    Veggie Style can be created with Veggie Broth and Veggie Bouillon Cubes :)

  • Anna

    I tweaked this recipe a bit – I used kale instead of spinach, a leek instead of onion and 3 cups of homemade chicken stock in place of the broth/water/boullion base. Plus I used lowfat sour cream and nonfat half and half. In the end I had to add a bit more salt to make up for the boullion, but the result was still lovely. Very savory and creamy – kale stands up better in a soup like this than spinach, I think, although kale takes a bit longer to cook. This tastes even better the next day. Next time though I think I’ll add a little more leek and potato and use a little less stock and half and half.

  • Ry

    Made this for a gathering of 7
    Everyone raved over the soup.

    Thanks. :)

  • neup

    Any suggestions for vegeterians on replacing the chicken broth and chicken bouillon cubes with some other substitute?

  • Joel

    I live alone so this recipe certainly made more than enough, but it was wonderful! I can’t wait to try the leftovers chilled.