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5.0 from 27 votes

Creamy Spinach Soup

This easy Cream of Spinach Soup recipe combines fresh spinach greens with potato, cream, and seasonings for velvety and nourishing soup!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 148 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 4 cups (950ml) vegetable stock
  • 2 cups (480ml) water
  • 1 pounds (450g) spinach discard any thick stems
  • 1 potato peeled and chopped into ½-inch cubes
  • ¼ teaspoon freshly ground black pepper or to taste
  • ⅓ cup (80ml) heavy cream(double cream) plus more for garnish
  • croutons optional

Instructions

    Cup of Yum
  1. Heat the oil in a large pot over a medium heat, then add the onions and cook for 5 minutes or until soft but not browned. Stir in the garlic and cook for a further minute.
  2. Add the stock, water, spinach and potatoes and bring to the boil, then cover with a lid, reduce the heat and simmer for 15 minutes. Season with the pepper (you may wish to add salt if you use a low-sodium stock).
  3. Blend the soup with a blender (in batches) or with an immersion blender. Stir in the cream.

Notes

  • Blending hot soup can be dangerous, so make sure you blend in batches if you’re using a blender. 
  • Cube your potatoes into smaller pieces so they cook quickly and evenly. 
  • When pouring in cream, be sure to reserve some as a creamy white garnish to top the soup.
  • Bump up the nutrition and add some more greens to the mix such as kale, collard greens, or even carrot tops. 
  • Give this soup a kick of heat by garnishing with fresh red chili flake or adding cayenne pepper to the soup mix. 
  • If you want a spinach soup with a hint of natural sweetness, try using a peeled sweet potato instead of a white potato. 
  • For a chunky soup, strain out the potatoes and blend the spinach, then add the potatoes back in. 
  • Add some chopped carrots or celery to flavor and add to the soup and blend with the rest of the ingredients.
  • Fresh herbs like mint and basil make a great mix in to add flavor to spinach soup. 
  • Blending hot soup can be dangerous, so make sure you blend in batches if you’re using a blender. 
  • Cube your potatoes into smaller pieces so they cook quickly and evenly. 
  • When pouring in cream, be sure to reserve some as a creamy white garnish to top the soup.
  • Bump up the nutrition and add some more greens to the mix such as kale, collard greens, or even carrot tops. 
  • Give this soup a kick of heat by garnishing with fresh red chili flake or adding cayenne pepper to the soup mix. 
  • If you want a spinach soup with a hint of natural sweetness, try using a peeled sweet potato instead of a white potato. 
  • For a chunky soup, strain out the potatoes and blend the spinach, then add the potatoes back in. 
  • Add some chopped carrots or celery to flavor and add to the soup and blend with the rest of the ingredients.
  • Fresh herbs like mint and basil make a great mix in to add flavor to spinach soup. 

Nutrition Information

Calories 148kcal (7%) Carbohydrates 13g (4%) Protein 3g (6%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 18mg (6%) Sodium 698mg (29%) Potassium 612mg (17%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 7618IU (152%) Vitamin C 30mg (33%) Calcium 96mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 148

% Daily Value*

Calories 148kcal 7%
Carbohydrates 13g 4%
Protein 3g 6%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 18mg 6%
Sodium 698mg 29%
Potassium 612mg 13%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 7618IU 152%
Vitamin C 30mg 33%
Calcium 96mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.