Easy Creamy Spinach Soup
This spinach soup recipe turns a humble bag of greens into a warm, velvety bowl you will want on repeat all winter. It comes together in under thirty minutes using basic pantry staples and a big pile of fresh spinach. The result is smooth, savory, and rich without feeling heavy at all. A pinch of nutmeg and a shower of parmesan at the end make it taste like something you would order at a cozy little bistro.
Equipment
- Large pot or Dutch oven Heavy bottomed pot like Le Creuset distributes heat evenly
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cups and spoons
- Immersion blender Breville recommended for smooth texture without transferring hot liquid
- Countertop blender Optional - use if no immersion blender, work in batches and vent lid
- Ladle For serving
- Microplane grater Optional - for grating fresh nutmeg and parmesan
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 cloves garlic minced
- 1 medium russet potato about 8oz or 225g, peeled and diced
- 4 cups vegetable broth or chicken broth 960ml
- 10 ounces fresh baby spinach 283g, roughly chopped
- 1/2 cup heavy cream 120ml
- 1/4 teaspoon ground nutmeg freshly grated if possible
- salt and black pepper to taste
- 1/4 cup grated parmesan cheese 25g, plus more for serving
- fresh chives for garnish
- extra cream for garnish, optional swirl
Instructions
- Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook until soft and translucent, about 4 to 5 minutes.
- Stir in minced garlic and cook for 30 to 60 seconds until fragrant. Add peeled and diced potato along with the broth. Bring to a gentle boil, reduce heat, and simmer covered for 12 to 15 minutes until potatoes are fork tender.
- Add roughly chopped fresh spinach in batches, stirring after each addition until wilted. Cook for 2 to 3 minutes until all spinach is bright green and fully wilted. Remove from heat.
- Using an immersion blender, blend soup directly in the pot until completely smooth and creamy. If using a countertop blender, work in small batches with the lid vented to release steam.
- Stir in heavy cream, nutmeg, and grated parmesan until melted and combined. Season with salt and pepper to taste. Warm gently over low heat for 1 to 2 minutes without boiling.
- Ladle hot soup into bowls. Garnish with a swirl of extra cream, a sprinkle of parmesan, and fresh chives if desired. Serve immediately while warm.
Notes
- Do not skip the potato – it gives the soup body without needing a lot of extra cream.
- Use fresh spinach rather than frozen for the brightest color and flavor, though frozen works in a pinch if thawed and drained well.
- Blend thoroughly for a silky texture – a few extra seconds makes the difference between good and restaurant quality smooth.
- Taste before serving – spinach soup often needs more salt than you would expect since the greens dilute the seasoning.
- Warm the soup gently after adding the cream – boiling at this stage can cause the cream to separate.
- Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
- To make it vegan: Swap butter for olive oil, use vegetable broth, replace heavy cream with full fat coconut milk, and omit parmesan or use a plant-based alternative.
- Swap the spinach for kale, Swiss chard, or a mix of leafy greens for a variation.
- Add a can of drained white beans before blending for extra protein and fiber.
- This soup tastes even better the next day once the flavors have melded.
Nutrition
Serving: 1BowlCalories: 210kcalCarbohydrates: 18gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 620mgPotassium: 580mgFiber: 3gSugar: 4gVitamin A: 85IUVitamin C: 25mgCalcium: 15mgIron: 10mg
Tried this recipe?Let us know how it was!