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Creamy spinach vegetable soup served in a bowl
Fresh and tasty spinach cream soup with cream

Creamy Spinach and Potato Soup

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Soups Quick Meals
How to get the family to eat spinach? With a silky cream soup! The starch in the potato naturally thickens the soup, so there's no need for a flour roux. The spinach goes in only at the very end, preserving its vibrant emerald green color and vitamin content, avoiding that dull gray look.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large pot
  • Immersion blender or standard blender
  • Peeler

Allergen Information

⚠️ Milk

Instructions

1 ✓

Chop the onion, peel and dice the carrots and potatoes into 1/2-inch cubes.

Tip: Smaller pieces cook faster.
2 ✓

Sauté the onion in oil until translucent, add the crushed garlic, then the carrot and potato cubes. Toss to coat.

Tip: Sautéing the vegetables starts developing flavors before adding liquid.
3 ✓

Pour in the broth, season with salt and pepper, and simmer covered for about 15 minutes until vegetables are completely tender.

Tip: Check with a fork: if the potato mashes easily, it's done.
4 ✓

Add the fresh spinach. Cook for a maximum of 2-3 minutes until wilted.

Tip: Spinach is heat sensitive: if overcooked, it loses its color and vitamins.
5 ✓

Remove from heat and blend until completely smooth using an immersion blender.

Tip: Be careful when blending hot soup!
6 ✓

Stir in the cream, warm it back up (but do not boil!), and taste. Add more salt if needed.

Tip: Cream rounds out the flavors and creates an emulsion with the vegetable fibers.

Recipe FAQ

Can I use frozen spinach?
Yes, but the flavor and color of fresh spinach are much more intense. With frozen, you might need less liquid.
What can I substitute for cream?
Coconut milk or simply cooking one extra potato into it for thickness can make it dairy-free.

Ingredients

  • 10 oz Fresh Spinach (washed)
  • 2 medium Potatoes
  • 2 medium Carrots
  • 1 medium Onion
  • 2 cloves Garlic
  • 4 cups Vegetable Broth (or water)
  • 2 tbsp Olive Oil
  • 1/2 cup Heavy Cream
  • 1 tsp Salt
  • 1/2 tsp White Pepper
  • 1 bunch Parsley (for garnish)