A Cream of Spinach Soup that tasters will actually love! It includes plenty of fresh spinach and a few secret ingredients to keep it hearty and flavorful. It’s an excellent way to use up an abundance of nutritious baby spinach and it makes a terrific main lunch or dinner side.
Spinach soup is not a dish I thought I’d ever be making on repeat, that is until I created this version.
It has a secret ingredient of cream cheese, and its base includes an entire box of fresh spinach and a large baker russet potato so you get more of a filling soup. Then of course we also include some cream (in this case half and half), and if you really want it to shine, polish it off with a generous sprinkle of fine parmesan cheese.
If you’re all about good texture, most definitely opt to include the gorgeously golden brown, perfectly toasted homemade croutons. They add such a nice crunch that pairs beautifully with the silky smooth, creamy soup.
This is anything but a boring spinach soup!
Spinach Soup Recipe Ingredients
Olive oil: Only a little is needed to sauté the vegetables.
Yellow onion: Builds up the background flavor of the soup.
Fresh garlic: Adds a little extra flavor to enhance the soup.
Chicken broth: The liquid base of the soup. If you want to make it vegetarian, you can use vegetable broth.
Russet potato: This type of potato works best since it’s very starchy and will break down well, helping to thicken the soup. It also adds a little bit of extra vegetable flavor.
Baby spinach: Use the freshest spinach you can find.
Salt and black pepper: Salt brings out all the flavors of the soup.
Cream cheese: The secret ingredient in this cream of spinach soup. Not only does it add creaminess, but a faint, welcomed tang as well.
Half and half: Another ingredient that adds a creamy richness to the soup and highlights the spinach.
Homemade croutons: These are optional but highly recommended.
Parmesan cheese: Optional for serving, for extra flavor.
How to Make Optional Homemade Croutons
- Heat oven to 350°F. Cut half a loaf of French bread or sourdough into 1-inch thick pieces, then tear into ragged 1-inch pieces from there.
- Drizzle 3 tablespoons of olive oil on a rimmed 18 by 13-inch baking sheet (tilt to evenly coat the pan with a thin layer), add bread pieces, then toss to evenly coat. Season lightly with salt.
- Bake in the preheated oven for 15 minutes, toss, then continue to bake until golden brown and crisp, about 5 to 10 more minutes.
How to Make Spinach Soup
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and sauté 3 minutes. Add garlic and sauté 30 seconds.
Simmer broth with vegetables: Add the chicken broth and cubed russet potato to the pot. Bring to a boil, then reduce heat and simmer until the potato is tender, about 15 minutes.
Add spinach: Stir in the baby spinach and cook until just wilted, about 1 to 2 minutes.
Blend: Use an immersion blender to blend the soup until smooth, or carefully transfer in batches to a countertop blender.
Add cream cheese and half and half: Return the blended soup to low heat if needed. Add the cream cheese and half and half, stirring until the cream cheese is fully melted and the soup is smooth. Season with salt and pepper to taste.
Serve: Ladle into bowls and top with homemade croutons and freshly grated parmesan cheese, if desired. Serve immediately.
