Creamy Spinach Soup

I remember a rainy afternoon in a tiny apartment where the only things in my fridge were a bag of spinach and one lonely potato. I threw them into a pot with some butter, hoping for a miracle to cure the damp chill in my bones. The resulting green swirl was so comforting that it quickly became my favorite remedy for grey skies. Now, whenever the wind picks up, I find myself reaching for the blender.

Last Easter, I served small cups of this soup during a brunch that went longer than expected. My cousin, who usually avoids anything green, asked for seconds before I could even clear the appetizers. Watching the steam rise while we laughed over coffee made the simple prep feel like a celebration. It was the moment I realized that simple ingredients often spark the best conversations.

Ingredients

• 2 tablespoons unsalted butter: This adds a silky richness that olive oil just cannot replicate when wilting the greens.
• 1 medium onion: Finely chopping the onion ensures it disappears into the base while providing a sweet foundation.
• 2 cloves garlic: I learned to wait until the onions are soft to add the garlic so it never turns bitter.
• 1 medium potato: A single potato acts as a natural thickener and gives the soup a velvety weight.
• 300 g (10 oz) fresh spinach: Use the freshest leaves you can find because their vibrant flavor defines the whole dish.
• 750 ml (3 cups) vegetable stock: A high quality stock provides the savory depth that balances the earthy spinach.
• 120 ml (1/2 cup) heavy cream: Just a splash at the end transforms the texture into something truly luxurious.
• 1/2 teaspoon salt: This is essential for lifting the flavors and cutting through the creaminess.
• 1/4 teaspoon freshly ground black pepper: A bit of heat balances the sweetness of the softened onions.
• Pinch of ground nutmeg: This is the secret ingredient that makes everyone wonder what that subtle spice is.

Instructions

Softening the Base:

Melt the butter and let the onions gently cook until they look like soft glass.

Adding Aromatics:

Toss in the minced garlic and stir it just until the scent fills your kitchen.

The Secret Thickener:

Stir in the diced potato pieces and let them coat in that garlic butter for a few minutes.

Wilting the Greens:

Pile in the spinach and watch it shrink down into a bright green mass within seconds.

The Simmer:

Pour in the stock and let everything bubble quietly until the potato chunks are soft.

The Big Blend:

Use an immersion blender to turn the chunky mixture into a smooth emerald sea.

Finishing Touches:

Stir in the heavy cream and seasonings but keep the heat low to avoid any curdling.

Serving:

Ladle the soup into warm bowls and add a little swirl of cream for a pretty finish.

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My grandmother used to say that a bowl of soup is like a warm hug for your stomach. I finally understood her meaning the first time I made this for a friend who was feeling under the weather. We sat on the floor with our bowls and talked for hours while the rain tapped against the window.

Choosing the Spinach

I used to think frozen spinach was fine until I tried fresh leaves. The difference in the finished color and the lightness of the taste is honestly staggering.

The Blending Phase

I once forgot to hold the lid down on my countertop blender and ended up with green spots on the ceiling. Now I always use an immersion blender because it keeps the mess right inside the pot.

Serving Suggestions

This soup loves a bit of crunch on top to contrast the smooth texture.

• Toss some sourdough cubes in garlic butter for the ultimate crouton experience.
• A sprinkle of toasted sunflower seeds adds a nutty bite that works perfectly with the nutmeg.
• Always add a squeeze of lemon at the very end to make the green flavor pop.

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This soup is a gentle reminder that simple ingredients can create something truly elegant. I hope it brings as much warmth to your table as it does to mine.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops more flavor when made ahead and refrigerated for up to 3 days. Reheat gently over low heat, adding a splash of cream or stock if it thickens too much. Avoid boiling to prevent cream from separating.

→ How do I achieve the smoothest texture?

An immersion blender works beautifully directly in the pot. If using a countertop blender, purée in small batches and remove the center cap of the lid to let steam escape. For ultra-smooth results, pass the purée through a fine-mesh sieve before adding cream.

→ What can I use instead of potato for thickening?

Try a peeled, diced zucchini, cauliflower florets, or a peeled carrot. For a nuttier variation, add a handful of raw cashews during blending. Each creates a slightly different flavor profile while maintaining that luxurious mouthfeel.

→ Is frozen spinach suitable for this preparation?

Yes, frozen spinach works well. Thaw completely and squeeze out excess moisture before adding to the pot. You may need slightly less stock since frozen spinach releases more water during cooking. One 10-ounce package typically equals the fresh amount.

→ How can I add more protein to make it a complete meal?

Stir in white beans, lentils, or shredded cooked chicken during the last few minutes of heating. A dollop of Greek yogurt or crumbled goat cheese on top adds protein while enhancing creaminess. Serve with crusty bread topped with hummus for additional sustenance.

→ What garnishes complement this soup best?

Beyond cream swirls, try toasted pumpkin seeds, croutons, grated Parmesan, or microgreens. A drizzle of olive oil, pinch of smoked paprika, or fresh herbs like dill, chives, or parsley add beautiful contrast. Lemon wedges on the side let diners brighten their portions.