This easy Cream of Spinach Soup recipe combines fresh spinach greens with potato, cream, and seasonings for velvety and nourishing spinach soup. Serve as a side with a sandwich or as a homemade satisfying meal that’s packed with nutrients!
I love how easy soup makes it to eat your veggies. This Spinach Soup is tasty, rich, creamy, and super easy to make. Plus, it packs in a LOT of spinach!
The potatoes make it thick and creamy, while the onions and garlic add a delicious base of flavor.
You can whip this soup up and have a tasty lunch all week that's full of nourishing ingredients.
Pair this spinach soup recipe with a Strawberry Spinach Salad or even a Vanilla Spinach Cake - so many ways to eat your greens!
Why You'll Love This Recipe
It has a beautiful natural green color coming from fresh spinach.
You can easily make this soup vegan or vegetarian with some simple ingredient swaps.
It’s packed with fiber and nutrients.
It takes just 30 minutes to make from start to finish including prep time!
- Olive Oil - Helps to cook and break down the fresh onion and garlic.
- Onion and Garlic - Infuses this soup with the aromatic flavor of garlic and onion
- Soup Liquid - You’ll need a mix of vegetable stock and water to make a broth for the soup.
- Spinach - Makes up the green nutritious part of the soup. If you're using frozen spinach, thaw it first and lightly squeeze out excess moisture.
- Potato - Adds creamy texture, starch, and fiber to the soup.
- Heavy Cream - Gives the soup a creamy and velvety texture.
- Croutons - OPTIONAL - Add on top as a soup garnish for flavor and texture.
Please see the recipe card below for quantities.
Wondering how to make this spinach soup recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Cook the onions and garlic: In a large pot, add olive oil and heat over medium temperature. Add the onions and saute for about 5 minutes or until soft and translucent. Add the garlic and cook until fragrant for about one minute.
Assemble and simmer: To the onion and garlic mixture, add vegetable stock, spinach, water, and chopped potatoes.
Cook the spinach soup: Bring the soup to a boil, then turn it down to a simmer for about 15 minutes or until potatoes are fork-tender. Season with salt and pepper.
Blend the soup: Once the soup is cooked through and seasoned, add in batches to a blender and carefully blend until smooth.
Stir in the cream until it is mixed through and serve warm.
Blending hot soup can be dangerous, so make sure you blend in batches if you’re using a blender.
Cube your potatoes into smaller pieces so they cook quickly and evenly.
When pouring in cream, be sure to reserve some as a creamy white garnish to top the soup.
Serve a bowl of hot soup with a handful of Air Fryer Croutons on top.
Make a soup and salad combo along with one of these tasty Sandwich Recipes.
Serve for lunch with a fresh Mango Salad with Ginger-Lime Dressing or Green Salad with Pumpkin Seed Dressing. Check out these other Salad Recipes too!
Top the soup with a swirl of Carrot Top Pesto for a zesty pop of flavor.
Add some Sauteed Leeks as an alternative to croutons.
Bump up the nutrition and add some more greens to the mix such as kale, collard greens, or even carrot tops.
Give this soup a kick of heat by garnishing with fresh red chili flake or adding cayenne pepper to the soup mix.
If you want a spinach soup with a hint of natural sweetness, try using a peeled sweet potato instead of a white potato.
Use flavorful Mushroom Stock as the water base to the soup for mushroom flavor.
You can also make your own vegan chicken stock to use with water and Vegan Chicken Broth Seasoning.
For a chunky soup, strain out the potatoes and blend the spinach, then add the potatoes back in.
Add some chopped carrots or celery to flavor and add to the soup and blend with the rest of the ingredients.
Fresh herbs like mint and basil make a great mix in to add flavor to spinach soup.
To Make Gluten Free: This soup is made without any gluten-containing ingredients, however, make sure to read your labels on any seasonings you may be using. Don't add the croutons!
To Make It Vegan: Vegan cream of spinach soup can be made easily by swapping out the heavy cream for coconut milk or your favorite thick creamy plant-based milk.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storing: Any leftover spinach soup can be stored in an airtight container in the fridge for 3-4 days.
Freezing: You can freeze cream of spinach soup in an airtight container or freezer-safe bag for up to 3 months through the texture will change slightly when thawed. Defrost in the fridge overnight before reheating and serving.
Frozen spinach is a great alternative to fresh in spinach soup. Just make sure the spinach is thawed and any excess water is drained from it before using.
While you can completely omit the potato from the soup, doing so will lead to a more thin and watery consistency.
Blending spinach soup gives it a creamy consistency and a vibrant green color throughout, but it does not have to be blended and still tastes delicious! Just chop up the spinach before adding to the pot.
More soup recipes
I love eating soup year-round for lunch or dinner! It's such a great way to get your five-a-day of vegetables. Be sure to check out these other soup recipes.
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Creamy Spinach Soup
- 2 tablespoons extra-virgin olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups (950ml) vegetable stock
- 2 cups (480ml) water
- 1 pounds (450g) spinach discard any thick stems
- 1 potato peeled and chopped into ½-inch cubes
- ¼ teaspoon freshly ground black pepper or to taste
- ⅓ cup (80ml) heavy cream(double cream) plus more for garnish
- Croutons optional
- Heat the oil in a large pot over a medium heat, then add the onions and cook for 5 minutes or until soft but not browned. Stir in the garlic and cook for a further minute.
- Add the stock, water, spinach and potatoes and bring to the boil, then cover with a lid, reduce the heat and simmer for 15 minutes. Season with the pepper (you may wish to add salt if you use a low-sodium stock).
- Blend the soup with a blender (in batches) or with an immersion blender. Stir in the cream.
- Blending hot soup can be dangerous, so make sure you blend in batches if you’re using a blender.
- Cube your potatoes into smaller pieces so they cook quickly and evenly.
- When pouring in cream, be sure to reserve some as a creamy white garnish to top the soup.
- Bump up the nutrition and add some more greens to the mix such as kale, collard greens, or even carrot tops.
- Give this soup a kick of heat by garnishing with fresh red chili flake or adding cayenne pepper to the soup mix.
- If you want a spinach soup with a hint of natural sweetness, try using a peeled sweet potato instead of a white potato.
- For a chunky soup, strain out the potatoes and blend the spinach, then add the potatoes back in.
- Add some chopped carrots or celery to flavor and add to the soup and blend with the rest of the ingredients.
- Fresh herbs like mint and basil make a great mix in to add flavor to spinach soup.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
I've never heard of this type of soup before this recipe. So happy I found it! I feel healthier after eating a bowl!
I love how comforting this is!! Thanks for sharing! Can't wait to make it again!
Spinach is now in season and I prepare it a lot. Have to give this soup a try. Looks creamy and so healthy. Thanks. I'm saving the recipe.
Oooh, I've got a container of spinach to use -- bookmarked to try this recipe!
The color of this soup is striking! Keeping it in mind for St. Patrick's day. We're dairy free in our house so I make this with cashew milk and it's still wonderful!