This cream of spinach soup is flavorful and wholesome. In this recipe, spinach is cooked with potatoes, onions, celery, garlic and spices to make a delicious soup. Serve it as a starter soup or with a side salad or sandwich for a light dinner.
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Ingredients
- Oil – Extra virgin or light olive oil, or use your favorite oil that’s suitable for sautéing.
- Dairy – Butter is used to sauté the vegetables. The soup is finished with half and half instead of heavy cream to keep it a little lighter.
- Spinach – To make this soup quick and easy we start with frozen chopped spinach. Defrost it in the refrigerator overnight or cook it according to package directions until just defrosted, not hot, then squeeze it dry.
- Produce – Aside from the spinach this soup is loaded with onions, celery, garlic and potatoes. The potatoes take the bite out of the spinach and give the soup body.
- Seasoning – Oregano and black pepper
- Broth – We use chicken broth but you can also use vegetable broth to make the soup vegetarian.
- Garnish – Good garnish options include shaved or grated parmesan cheese and croutons to add some crunch.
Prep work
We use frozen spinach instead of fresh to make this soup quick and easy. Plus, whenever I buy fresh spinach something comes up and I don’t make it right away. It sits in the refrigerator, wilts and eventually gets thrown away. It’s such a waste and makes me a little sad. Frozen spinach, on the other hand, is always ready when I need it.
Defrost frozen spinach in the refrigerator or cook it to package directions but only enough to defrost. About half the recommended cooking time usually does the job. Place the spinach in a bowl and stir, make sure it is not hot.
To squeeze dry: use a large piece of cheese cloth and fold it a few times. Add the spinach to the center and fold up the edges. Squeeze as much liquid from the spinach as you can. Rearrange it and continue squeezing until no more liquid comes out.
Dice the onion and celery, mince the garlic, peel and cut the potato into 1-2 inch cubes, and measure out and gather the remaining ingredients.
Instructions
- Heat the olive and butter in a large pot over medium heat.
- When the butter is melted and foamy add the onions and celery. Cook for 3 minutes until the onions are translucent, stirring frequently.
- Add the garlic, oregano and black pepper. Cook for 1 minute, stirring frequently.
- Add the chicken broth, raise the heat to high and bring to a boil. It will take about 3-4 minutes for the liquid to start boiling.
- Add the potatoes to the pot and let the broth come to a simmer. Lower the heat to medium-low, cover the pot and cook for 10 minutes until the potatoes are almost tender.
- Add the spinach and continue cooking for 7-10 minutes until the potatoes are fall apart tender. They should break apart when pierced with a fork or knife tip.
Take the pot off the heat and let it cool for a few minutes so that it is no longer boiling and steaming heavily. Process the soup in the pot with an immersion blender.
Immersion blenders are a fantastic tool for blending hot liquids right in the pot they were cooked in. If you’re a fan of creamy pureed soups like tomato soup, cream of asparagus soup and butternut squash soup, then you should definitely get one.
If you don’t have an immersion blender, use a blender to process the soup. Do not fill it to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at low speed and increase gradually if necessary.
Finally, add the half and half to the soup and stir to combine. Return the pot to low heat and warm through, do not let it come to a boil.
Taste the cream of spinach soup and add salt, if needed. As a reference we added ½ teaspoon to ours. Serve and garnish with parmesan cheese and croutons if desired.
You may also like:
- Creamy Chicken and Wild Rice Soup
- Zucchini Soup
- Broccoli Cauliflower Soup
- Navy Bean Soup
- Chicken and Rice Soup
📖 Recipe
Cream of Spinach Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 1 Small Onion diced (yellow or white)
- 1 Celery Rib diced
- 2-3 Garlic Cloves minced
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- 4 cups Chicken Broth use vegetable broth to keep it vegetarian
- 1 Large Potato diced (10-12 ounce russet potato)
- 10 ounce Frozen Chopped Spinach thawed and squeezed dry
- ¾ cup Half & Half
- Salt if needed at the end
- Parmesan Cheese for serving optional
- Croutons for serving optional
Instructions
- Heat the olive and butter in a large pot over medium heat. When the butter is melted and foamy add the onions and celery. Cook for 3 minutes until the onions are translucent, stirring frequently.
- Add the garlic, oregano and black pepper. Cook for 1 minute, stirring frequently.
- Add the chicken broth, raise the heat to high and bring to a boil. It will take about 3-4 minutes for the liquid to start boiling.
- Add the potatoes to the pot and let the broth come to a simmer. Lower the heat to medium-low, cover the pot and cook for 10 minutes until the potatoes are almost tender.
- Add the spinach and continue cooking for 7-10 minutes until the potatoes are fall apart tender. They should break apart when pierced with a fork or knife tip.
- Take the pot off the heat and let it cool for a few minutes so that it is no longer boiling and steaming heavily. Process the soup in the pot with an immersion blender.
- Finally, add the half and half to the soup and stir to combine. Return the pot to low heat and warm through – do not let it come to a boil.
- Taste the cream of spinach and add salt, if needed. As a reference we added ½ teaspoon to ours. Serve and garnish with parmesan cheese and croutons if desired.
Notes
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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