Velvety Creamy Spinach Soup (Printable)

A velvety blend of fresh spinach, aromatic vegetables, and cream—ready in 30 minutes for a comforting 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

# Directions:

01 - In a large saucepan, melt butter over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic to the pan and cook for 1 minute, stirring frequently to prevent browning.
03 - Stir in diced potato and cook for 2 minutes, allowing flavors to meld.
04 - Add spinach to the pan and sauté until fully 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 throughout.
06 - Remove from heat. Using an immersion blender, purée the soup until smooth and velvety. Alternatively, work in batches with a countertop blender.
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 salt, pepper, and nutmeg as needed for desired flavor balance.
09 - Ladle into bowls and garnish with extra cream or yogurt and freshly ground black pepper if desired.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can have silky, restaurant-quality soup on a weeknight without stress.
  • The cream swirl at the end feels like a small luxury, turning something simple into something that tastes like you fussed over it.
  • It's naturally vegetarian and easily adaptable if you need to keep it plant-based, so it works for almost any table.
02 -
  • Don't rush the blending step or skip it trying to leave it chunky—the potato needs to break down completely to give you that velvety texture that makes this soup special.
  • If you add the cream and the soup breaks or looks separated, you likely let it boil after adding it; next time, keep the heat low and you'll have that silky finish every time.
03 -
  • Make it the morning of and reheat gently at serving time—the flavors actually deepen and marry together as it sits in the refrigerator overnight.
  • If you don't have fresh spinach, frozen spinach works perfectly as long as you thaw it completely and squeeze out every bit of moisture before adding it to the pot.
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