Cream of Spinach Soup

This cream of spinach soup is a simple, flavorful shortcut recipe made with frozen chopped spinach for convenience. Combined with potatoes, onions, celery, and garlic, it blends into a smooth, velvety soup with minimal effort.

Course Soup

Cuisine American

Keyword easy soups, spinach

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 234kcal

Author Elizabeth Rodriguez

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 ounces Frozen Chopped Spinach thawed and squeezed dry
¾ cup Half & Half or use heavy cream or whole milk if desired
Salt if needed at the end
Parmesan Cheese for serving optional
Croutons for serving optional

Instructions

Heat the olive oil 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.
Pour in the chicken broth, raise the heat to high, and bring to a boil. This will take about 3–4 minutes.
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 the tip of a knife.
Remove the pot from the heat and let it cool for a few minutes so it is no longer boiling or steaming heavily. Process the soup in the pot with an immersion blender, or use a regular blender (see Recipe Tips and Notes #1 for safety information).
Stir in the half & half, then return the pot to low heat and warm through—do not let it come to a boil.
Taste and add salt if needed. As a reference, we added ½ teaspoon to ours. Serve with Parmesan cheese and croutons, if desired.

Notes

If you don’t have an immersion blender, use a regular blender to process the soup safely. Do not fill the blender to the top with hot liquid—work in small batches instead. Remove the center piece (feeder cap) of the blender lid to allow steam to escape. Replace the lid (without the feeder cap) and cover the opening with a clean, folded kitchen towel. Hold the towel down while blending, starting at low speed and increasing gradually if needed.
Use reduced-sodium broth and unsalted butter if you are sensitive to salt. Taste the soup at the end and adjust seasoning as needed.
To make the soup thicker, use an extra potato or let it simmer for a few more minutes before blending. If the soup is too thick, add 1-2 tablespoons of broth after blending until you reach the desired consistency.

Nutrition