Velvety Creamy Spinach Soup (Printable version)

Silky smooth spinach soup with aromatic vegetables and cream, ready in just 30 minutes for any occasion.

# What You Need:

→ Vegetables

01 - 2 tablespoons unsalted butter
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced
05 - 10 ounces fresh spinach, washed and roughly chopped

→ Liquids

06 - 3 cups vegetable stock
07 - ½ cup heavy cream

→ Seasonings

08 - ½ teaspoon salt, or to taste
09 - ¼ teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg

→ Garnish

11 - Extra cream or yogurt for serving
12 - Freshly ground black pepper

# Directions:

01 - Melt butter in a large saucepan over medium heat. Add chopped onion and cook for 3-4 minutes until soft and translucent.
02 - Add minced garlic and stir frequently for 1 minute until fragrant.
03 - Stir in diced potato and cook for 2 minutes.
04 - Add spinach and sauté until completely wilted, approximately 2-3 minutes.
05 - Pour in vegetable stock, bring to a boil, then reduce heat and simmer for 10-12 minutes until potato is tender.
06 - Remove from heat and use an immersion blender to purée until completely smooth. Alternatively, blend in batches using a countertop blender.
07 - Return soup to pot if necessary. Stir in cream, salt, black pepper, and nutmeg. Heat gently for 2-3 minutes without boiling.
08 - Taste and adjust salt and pepper as needed.
09 - Ladle into bowls and garnish with cream or yogurt and freshly ground black pepper.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than ordering delivery.
  • The velvety texture comes from just blending, no fancy technique required.
  • Works perfectly as a light lunch, elegant appetizer, or even a quiet dinner when you're not feeling ambitious.
02 -
  • Boiling the soup after adding cream will cause it to split and look curdled, which I learned the hard way on my second attempt.
  • The potato is essential for creaminess; without it, you'd need twice the cream to get the same silky texture.
  • Taste and season at the very end because salt intensifies as the soup simmers.
03 -
  • Make sure your spinach is truly dry before chopping it; excess water dilutes the flavor and makes the soup watery.
  • An immersion blender saves you from the awkward dance of transferring hot soup between containers, and the cleanup is infinitely easier.
  • If you prefer a brothier soup, use less cream or skip it entirely and finish with a splash of lemon instead.
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