Creamy Spinach Soup (Print Version)

A smooth, comforting bowl featuring fresh spinach, potatoes, and cream for a luxurious texture.

# What You'll 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 - 1/2 cup heavy cream

→ Seasonings

08 - 1/2 teaspoon salt, or to taste
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of ground nutmeg, optional

→ Garnish

11 - Extra cream or yogurt swirl, optional
12 - Freshly ground black pepper

# Directions:

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

# Expert Suggestions:

01 -
  • The potato trick creates this incredibly silky texture without needing tons of cream, so it feels indulgent but isn't overwhelmingly heavy.
  • It comes together in about 30 minutes start to finish, but tastes like something that simmered all afternoon.
  • Perfect for using up that spinach that's looking a little wilted in the crisper drawer.
02 -
  • The potato thickness power increases as the soup sits, so if you're making this ahead, thin it with a splash of stock or cream when reheating.
  • Never skip the step of removing the pot from heat before adding cream—boiling cream in soup can cause it to separate into an unappealing, slightly grainy texture.
  • Using cold cream straight from the fridge can sometimes cause it to curdle when hitting hot soup, so let it come to room temperature first if you have time.
03 -
  • Wash your spinach really thoroughly, even if it says prewashed—gritty soup is nobody's idea of comfort.
  • If you only have frozen spinach, thaw it completely and squeeze out all the excess water before adding it to the pot.
  • The soup actually tastes better the next day, so don't hesitate to make it in the morning or even the night before.
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