Creamy Spinach Soup (Printable Version)

Rich and velvety 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, optional

→ Garnish

11 - Extra cream or yogurt, optional
12 - Freshly ground black pepper

# Steps:

01 - In a large saucepan, melt butter over medium heat. Add onion and sauté for 3 to 4 minutes until soft and translucent.
02 - Add garlic and cook for 1 minute, stirring frequently.
03 - Stir in diced potato and cook for 2 minutes.
04 - Add spinach and sauté until wilted, approximately 2 to 3 minutes.
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 or countertop blender, puree the soup until smooth.
07 - Return soup to pot if necessary. Stir in cream, salt, black pepper, and nutmeg. Heat gently for 2 to 3 minutes without boiling.
08 - Taste and adjust seasoning as needed.
09 - Ladle into bowls and garnish with extra cream or yogurt and freshly ground black pepper if desired.

# Expert Pointers:

01 -
  • Ready in 30 minutes flat, which means you can go from craving to bowl without the fuss.
  • Tastes expensive and elegant but costs next to nothing and requires almost no technical skill.
  • Freezes beautifully, so you can make a double batch and have comfort in your freezer for those mornings when you need something warming.
02 -
  • Never add cream to a boiling soup or it can break and become grainy—add it only after you've removed the pot from heat or when you're ready to serve, and heat it gently.
  • The spinach shrinks dramatically, so don't be alarmed by how much you started with; that's completely normal and exactly what you want.
03 -
  • If your soup tastes flat, that's the signal for more salt or a pinch of nutmeg—these flavor elevators work quietly but change everything.
  • A swirl of really good olive oil or a dab of mascarpone on top at serving time transforms the presentation and adds a luxurious note that costs almost nothing but looks entirely intentional.
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