This classic soup is a comforting way to stay warm on a chilly day. The soup features the bright color and flavor of spinach, and potatoes give it a thicker consistency. A splash of cream or half and half adds a mildly buttery flavor to bring it all together.
If fresh spinach isn't available, frozen spinach will work just fine. I used half and half instead of cream to keep it a little lighter. And, for a vegan version of this soup, simply omit the cream altogether. The entire soup takes only about 20-25 minutes to make.
This recipe is inspired by one made by Kelly Rossiter.

Prep time: 5 minutes 

Cook time: 20 minutes 

Total time: 25 minutes 

Yield: 6-8 servings

Savory Cream of Spinach Soup


  • 5 cups vegetable stock
  • 1-2 boiling potatoes, peeled and cut into small pieces
  • 1/2 pound spinach, carefully cleaned
  • 1 tablespoon freshly squeezed lemon juice
  • 1 pinch salt and pepper to taste
  • 1/2 cup cream or half and half
Cooking Directions
  1. In a large pot, heat the vegetable stock until just boiling. Add potatoes and cook until they're completely tender, about 10 minutes.
  2. Add the spinach and allow the soup to simmer until the spinach is wilted.
  3. Ladle the soup in batches into a blender, or use an immersion blender, and puree the soup until it is smooth.
  4. Add lemon juice and cream, and sprinkle in as much salt and pepper as you'd like.
  5. Ladle the hot soup into bowls, serve, and enjoy!

spinach soup

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