Creamy Spinach Soup

The kitchen was freezing that January afternoon, my drafty apartment doing nothing to keep the winter chill at bay. I'd grabbed a massive bunch of spinach at the market, mostly because it looked vibrant and alive against all the brown root vegetables around it. Never intended to make soup, honestly—was planning a salad. But something about the way steam rises from a hot bowl, how it warms your face before you even take a bite, made me change direction completely. This soup became my go-to comfort that entire winter, and now every time I make it, I'm transported back to that little kitchen with the rattling windows.

My sister was visiting that first time I made this, complaining about being perpetually cold in our drafty childhood home. She'd been skeptical about green soup—kept asking if I was sure it wasn't going to taste like wet grass. I remember her eyes widening after the first spoonful, the way she reached for the bread basket without saying a word. We ate the entire pot standing at the counter, talking and dipping torn pieces of crusty bread, neither of us willing to pause long enough to actually sit down at the table.

Ingredients

• Unsalted butter: Gives the soup that velvety mouthfeel and rich foundation—use olive oil if you're keeping it vegan.
• Medium onion, finely chopped: The aromatic backbone, so take your time sautéing it properly until it's soft and sweet.
• Garlic cloves, minced: Two cloves gives a gentle warmth without overpowering the delicate spinach flavor.
• Medium potato, peeled and diced: This is the secret weapon—it naturally thickens the soup and makes it incredibly creamy without excessive dairy.
• Fresh spinach: About 300 grams is perfect, and don't worry if it looks like a mountain when raw—it wilts down dramatically.
• Vegetable stock: Three cups creates the ideal consistency, not too thin and not too thick.
• Heavy cream: Just a half cup adds that luxurious finish, and coconut cream works beautifully as a plant-based swap.
• Salt and black pepper: Start with half teaspoon salt and a quarter teaspoon pepper, then trust your tastebuds at the end.
• Ground nutmeg: A tiny pinch enhances the spinach's earthiness in this subtle, almost magical way—totally optional but worth trying.

Instructions

Melt and sauté:

Melt the butter in your large saucepan over medium heat, then add the chopped onion. Let it cook for about 3-4 minutes until it's soft and translucent, stirring occasionally so it doesn't catch.

Add the aromatics:

Stir in the minced garlic and cook for just one minute more, keeping the heat steady and stirring frequently so the garlic releases its fragrance without turning bitter.

Introduce the potato:

Add the diced potato to the pan and cook for 2 minutes, letting it start to soften slightly and absorb some of that buttery onion flavor.

Wilt the spinach:

Throw in all that spinach—it might seem like too much at first. Sauté for 2-3 minutes, stirring constantly as it collapses into a manageable, vibrant green mound.

Simmer gently:

Pour in the vegetable stock and bring everything to a boil. Reduce the heat to low and let it simmer for 10-12 minutes, until the potato is completely tender and yielding when pierced with a knife.

Blend until silky:

Remove the pan from heat and use your immersion blender to purée until completely smooth and velvety. If you're using a countertop blender, work in batches and be extra careful with hot liquid.

Add the cream and season:

Return the soup to the pot if necessary, then stir in the cream, salt, pepper, and nutmeg if using. Heat gently for 2-3 minutes over low heat—whatever you do, don't let it boil or the cream might separate.

Final taste test:

Ladle a small amount into a bowl and taste it. Adjust the seasoning if needed, adding more salt or pepper until the flavor pops exactly how you like it.

Finish and serve:

Divide the soup between warmed bowls and add that final flourish—a swirl of extra cream or dollop of yogurt, plus a grind of fresh black pepper right before serving.

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There's something deeply restorative about this soup, like it's actually nourishing some part of you that has nothing to do with hunger. I made a batch for a friend who was recovering from surgery, and she told me later it was the first thing that actually tasted good during her entire recovery. Now whenever someone I love needs comfort, this is what shows up in their kitchen in a Mason jar with a bow.

Making It Your Own

Once you've got the basic technique down, this soup happily adapts to whatever you have on hand. Swap half the spinach for arugula when you want a peppery kick, or throw in a handful of frozen peas right before blending for added sweetness. A single diced potato works perfectly for thickening, but a parsnip adds lovely depth if you're feeling adventurous.

Texture Secrets

The difference between good spinach soup and great spinach soup often comes down to blending technique. An immersion blender is perfectly adequate, but if you want restaurant-level smoothness, pass the blended soup through a fine-mesh sieve. It takes an extra two minutes and requires some elbow grease, but that satiny, velvety texture makes you feel like you're eating something from a professional kitchen.

Serving Ideas That Matter

This soup sings brightest when paired with something crunchy and substantial. The contrast between that smooth, silky liquid and a crisp element is what makes each spoonful feel complete. Beyond simple bread, there are so many ways to elevate the experience without any extra cooking.

• Top with toasted pumpkin seeds or sunflower seeds for protein and a nutty crunch.
• A squeeze of fresh lemon juice right before serving cuts through the creaminess beautifully.
• Crispy pancetta bits or bacon crumbles on top can transform this from light starter to satisfying main.

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Hope this recipe finds you on a day when you need exactly this kind of quiet comfort in a bowl.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops more flavor when made ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of stock or cream if it has thickened.

→ How do I prevent the soup from turning brownish?

Work quickly when wilting the spinach and blend immediately after simmering. The vibrant green color comes from fresh, properly cooked spinach. Adding the cream just before serving also helps maintain that beautiful bright green hue.

→ What can I serve with this soup?

Crusty bread, garlic toast, or homemade croutons are classic choices. For added protein and texture, toasted pumpkin seeds or sunflower seeds work beautifully. A light side salad makes it a complete meal.

→ Can I freeze this soup?

You can freeze it without the cream for up to 3 months. When ready to serve, thaw overnight in the refrigerator, reheat gently, and stir in fresh cream. This prevents any texture separation that freezing might cause with dairy.

→ How do I make it vegan?

Replace the butter with olive oil and swap heavy cream for coconut cream, cashew cream, or a plant-based cream alternative. The result is just as silky and satisfying while being completely dairy-free.

→ Why add potato to spinach soup?

Potato acts as a natural thickener, adding body and creaminess without needing excessive cream. It also balances the sometimes bitter notes of spinach, creating a more rounded, mellow flavor profile.