Creamy Spinach Soup (Print Version)

Velvety smooth spinach soup with tender greens, aromatic vegetables, and cream. Ready in 30 minutes.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced
05 - 10 ounces fresh spinach, washed and roughly chopped

→ Liquids

06 - 3 cups vegetable stock
07 - 1/2 cup heavy cream

→ Seasonings

08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg

→ Garnish

11 - Extra cream or yogurt for serving
12 - Freshly ground black pepper

# Directions:

01 - Melt butter in a large saucepan over medium heat. Add chopped onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Add minced garlic and cook for 1 minute, stirring frequently to prevent browning.
03 - Stir in diced potato and cook for 2 minutes, allowing flavors to meld.
04 - Add fresh spinach and sauté for 2 to 3 minutes until completely wilted.
05 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 10 to 12 minutes until potato is tender.
06 - Remove from heat. Using an immersion blender, purée the soup until completely smooth. Alternatively, blend in batches using a countertop blender.
07 - Return soup to pot if necessary. Stir in heavy cream, salt, black pepper, and nutmeg. Heat gently for 2 to 3 minutes without boiling.
08 - Taste and adjust seasoning as needed. Add additional salt, pepper, or nutmeg to achieve desired flavor balance.
09 - Ladle into bowls and garnish with cream or yogurt swirl and freshly ground black pepper if desired.

# Expert Tips:

01 -
  • The secret balance between earthiness and richness creates a soup that feels indulgent while still being packed with nutrients.
  • Its remarkably adaptable to whatever your refrigerator holds that day, making it my go-to recipe when unexpected company arrives.
02 -
  • I once ruined an entire batch by boiling the soup after adding cream, which caused it to separate into an unappetizing curdled mess.
  • The immersion blender discovery changed everything about this recipe, as transferring hot soup to a countertop blender in batches was both dangerous and time-consuming.
03 -
  • Adding a tiny splash of white wine vinegar or lemon juice right before serving brightens all the flavors without making the soup taste acidic.
  • The potato can be substituted with a small cauliflower head for a lower-carb version that maintains the velvety texture.
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