Creamy Spinach Soup

Creamy Spinach Soup

No votes yet.
Please wait...
Reading Time: < 1 minute
Print Friendly, PDF & Email

Though I love soups, I haven’t had a bowl of any kind since last winter. In Florida most of the year, it’s just too hot for soup for me and I don’t like cold soups at all.

But the winter here is when it’s great for a bowl of comfort food cause the temps are like in 30s at night and gets up to 70ish during the day. This is actually my favorite time of the year. I love “not too hot not too cold” temps and I try to enjoy it as long as possible.

Today’s recipe is taking that spinach and making it into a comforting soup. I didn’t grow up liking spinach haa haa! But that all changed when I grew up!

Cream of Spinach Soup

Course: Ordinary Recipes Made Gourmet


  • 1/2 lb. fresh spinach, stems removed

  • 6 tbsp. butter

  • 1 c. chopped onion

  • 4 med. potatoes, peeled & quartered, about 3 cups

  • 2 c. chicken stock

  • 2 c. water

  • Kosher salt & freshly ground black pepper

  • 1 c. heavy cream


  • Rinse the spinach and shred it with a knife. 
  • Heat 4 tablespoons of the butter in a large saucepan and cook the onion until wilted. 
  • Add the spinach, potatoes, stock and water and cook until the potatoes are tender, about 25 minutes.
  • Put the soup through a sieve or place in blender until smooth. 
  • If using a blender, do small quantities because steam from the hot liquid can force the lid off the blender. Salt and pepper to taste.
  • Stir in cream. Bring to a boil.
  • Remove from heat and swirl in remaining butter. Serve immediately.
Check out this post >>  Cheese Bread

Kim McDougal

Kim is the founder and creator of Growing Up in Grace. By day, she's the Director of Interactive Communications for the Hispanic chamber located in Jax, FL. Kim also owns "Kim's Studio Art" where she creates and sells Wall Art Printables and "Kim's Handcrafted Cards" on eBay where she creates and sells handmade greeting cards.