Description

This Creamy Spinach Soup is a simple, healthy, and comforting recipe perfect for any season. Combining fresh spinach, tender potatoes, and a blend of milk and cream, this soup offers a smooth texture and delicate flavors. It’s quick to prepare on the stovetop and can be easily adapted to be dairy-free or vegan, making it a versatile choice for a wholesome meal or starter.

Ingredients

Scale

Main Ingredients

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
4 cups fresh spinach (or baby spinach), packed
2 cups vegetable broth
1 medium potato, peeled and diced
1/2 cup milk or plant-based milk
1/4 cup heavy cream or coconut cream (optional for extra richness)
1/4 teaspoon nutmeg
Salt and pepper to taste

For Garnish (Optional)

Plain Greek yogurt
Croutons

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Instructions

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent. Add minced garlic and cook for an additional minute until fragrant.
Cook Potatoes: Stir in the diced potato and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10–12 minutes or until the potatoes are tender and easily pierced with a fork.
Wilt the Spinach: Add the fresh spinach to the pot and cook for 2–3 minutes until the spinach is just wilted but still bright green.
Blend the Soup: Remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, blend in batches using a regular blender, then return the soup to the pot.
Add Creaminess and Season: Place the pot back on low heat. Stir in the milk and optional cream to achieve a creamy texture. Season with nutmeg, salt, and pepper to taste. Warm the soup gently without boiling.
Serve: Ladle the hot soup into bowls and garnish with a dollop of plain Greek yogurt, croutons, or a drizzle of olive oil if desired. Serve immediately for best flavor and texture.

Notes

For a dairy-free version, substitute milk with plant-based milk and heavy cream with coconut cream.
Add fresh herbs like parsley or basil to enhance the flavor.
Leftovers can be stored in the refrigerator for 3–4 days and reheated gently before serving.