If you have a handful of fresh spinach, turn it into a creamy, comforting spinach soup with potatoes. This combination creates a smooth, velvety soup with a naturally creamy texture. It makes a delicious lunch or simple dinner.
Table of Contents
Spinach Soup Recipe
Key Ingredients
Fresh spinach: A full 10 ounces of spinach is what gives this soup its bright green color and that clean, slightly earthy flavor. I’ve used less before and the soup came out pale and tasted more like a plain potato soup.
Potato blends into a smooth, thick base without any flour or cornstarch. That’s what gives the soup its body without making it feel watery.
Heavy cream rounds out the flavor and makes the soup feel a little more indulgent. You can leave it out if you want to keep the soup lighter and dairy-free. It’ll just have a slightly more earthy, spinach-forward flavor.
Tips & Tricks
Add the spinach in handfuls if your pot looks full: Raw spinach takes up a lot of space before it cooks down. I add it a few handfuls at a time and stir until each batch wilts before adding more.
Blend in batches if you’re using a countertop blender: Hot soup expands fast and can push the lid off if the blender’s too full. I fill mine about halfway each time and hold the lid down with a towel.
This is my simple recipe for spinach soup:
Spinach Soup
A quick, vibrant green soup made with fresh spinach, potato, and a touch of cream, simple and comforting in about 30 minutes.
Ingredients
- 2 tbspbutter
- 1small yellow onion (diced)
- 2 clovesgarlic (minced)
- 1medium russet potato (peeled and diced)
- 4 cupsvegetable broth
- 10 ozfresh spinach
- 1/4 cupheavy cream
- salt and black pepper (to taste)
- nutmeg (pinch, optional)
Instructions
- 1Melt butter in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- 2Stir in the diced potato and vegetable broth. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the potato is tender.
- 3Add the spinach and cook for 2-3 minutes, just until wilted.
- 4Remove from heat and blend with an immersion blender until smooth (or blend in batches in a countertop blender).
- 5Stir in the heavy cream and return to low heat. Warm through for 2 minutes, don't let it boil.
- 6Season with salt, pepper, and a pinch of nutmeg if using. Serve warm.
Nutrition per serving
📌 Notes
- The potato thickens the soup naturally without needing flour.
- Don't overcook the spinach, adding it at the end keeps the soup bright green and fresh-tasting.
- Soup keeps in the fridge for up to 3 days; the color dulls slightly after a day but the flavor stays good.
How to Pair
Spinach soup tastes creamy, earthy, and gently savory, while a touch of lemon adds freshness. Crisp, hearty, or lightly tangy sides will complement its smooth texture.
- Serve it with toasted sourdough, garlic bread, or warm dinner rolls for dipping.
- Pair it with a grilled cheese sandwich, chicken panini, or vegetable quiche for a filling meal.
- Add a tomato salad, cucumber salad, or roasted vegetables for a fresh contrast.
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