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Spinach Gruyere Soup

A recipe for Spinach Gruyere Soup! This smooth and comforting soup with spinach, potato, Gruyère cheese, and cream is perfect paired alongside rustic bread as a first course or on its own for a light lunch.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 Servings
Course: Soup
Cuisine: International

Ingredients

  • 2 tablespoons unsalted butter
  • 2 leeks white and light green parts only, cleaned and sliced
  • 3 cloves garlic minced
  • 1 medium russet potato peeld and chopped into 1 inch pieces
  • 3 1/2 cups vegetable broth
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon freshly ground nutmeg
  • 10 ounces fresh baby spinach leaves washed and dried
  • 4 ounces gruyere cheese shredded, plus more for garnish if desired
  • 1/2 cup heavy cream plus more for garnish
  • Rustic bread for serving, optional

Instructions

    Cup of Yum
  1. In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until beginning to soften and lightly golden, 3-4 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minutes.
  2. Stir in the chopped potato and add the vegetable broth. Season with salt, pepper, and nutmeg. Bring to a boil, then reduce heat to a simmer, cover, and cook until the potatoes are tender, 15-20 minutes.
  3. Add the spinach, cover, and cook just until wilted, 1-2 minutes. Remove from heat and use an immersion blender or stand blender to puree the soup until smooth. Stir in the gruyere cheese a handful at a time until melted and smooth, returning to heat briefly if needed to blend. Stir in the heavy cream. Transfer to individual serving bowls, top with a little extra cream and/or cheese if desired, and serve immediately.