Creamy Spinach Soup
Try this spinach soup recipe for the creamiest, dreamiest green puree! It’s packed with irresistible flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Soup
- Diet: Vegetarian
Ingredients
Scale
- 3 tablespoons butter (or olive oil)
- 1/2 medium yellow onion, finely chopped
- 2 large celery ribs, thinly sliced
- 3 garlic cloves, minced
- 2 medium yellow potatoes, peeled and small diced (12 ounces)
- 4 cups vegetable broth
- ¼ teaspoon dried rosemary
- ¾ teaspoon kosher salt
- 12 ounces (12 cups) baby spinach (or 12 cups chopped standard spinach*)
- 2 tablespoons heavy cream, plus more to garnish
- 2 teaspoons lemon juice
Instructions
- In a large pot, melt the butter over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, for 5 minutes until the onions are transparent.
- Add the chopped potato, vegetable broth, rosemary, and kosher salt and bring to a simmer. Simmer for 10 minutes until the potatoes are tender. Add the spinach and simmer 5 minutes more until the spinach is wilted and the potatoes are very tender.
- Carefully transfer the hot soup to a blender using a ladle. Blend until creamy and pureed. Add the heavy cream and pulse to combine. Taste and add 1 to 2 more pinches salt. Serve warm, garnished with a drizzle of cream.
Notes
*You’ll want 12 ounces of spinach leaves, which is typically easy to find in a large box. If you’re using bunches of standard spinach, we’d suggest buying about 1 pound with stems. Chop the leaves and measure out 12 cups.
Find it online: https://www.acouplecooks.com/spinach-soup/
