Velvety Creamy Spinach Soup (Printable)

Velvety spinach soup with tender greens, aromatic vegetables, and cream. Ready in 30 minutes for a light meal.

# 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

# How to Make It:

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 release aromatics.
03 - Stir in diced potato and cook for 2 minutes to begin softening.
04 - Add spinach to the pan and sauté until 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. Using an immersion blender or countertop blender in batches, purée the soup until smooth.
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 the soup and adjust seasoning as needed for optimal flavor balance.
09 - Ladle into bowls and garnish with extra cream or yogurt swirl and freshly ground black pepper if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, making weeknight dinner feel achievable rather than stressful.
  • The texture is silky and indulgent without requiring obscure ingredients or fancy techniques.
  • It's naturally vegetarian and easily adaptable for vegan diets, so it works for nearly every table you might cook for.
02 -
  • Don't add the cream until after blending; trying to blend hot soup with cream in it risks causing it to separate and become grainy rather than silky.
  • The potato is doing most of the thickening work here—using a starchy variety like Yukon gold or russet matters much more than people realize, and waxy potatoes will leave you with a thinner, less satisfying soup.
03 -
  • Toast your potato cubes briefly in the butter before adding liquid—this extra step takes three minutes but deepens the flavor in a way that's genuinely noticeable.
  • If your spinach soup tastes flat after blending, it probably needs salt rather than more cream; don't be shy about tasting and adjusting, since proper seasoning is what transforms adequate soup into something people remember.
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