Fast cream of spinach soup made with fresh or frozen spinach.
What Is Cream of Spinach Soup?
Tips for Using Frozen Spinach vs. Fresh Spinach
Baby or maturefresh spinachwork in this recipe.
Simply Recipes / Mihaela Kozaric Sebrek
Baby spinach is convenient because it’s typically sold already cleaned.
Mature spinach has more flavor but can be very gritty, so wash it well.
For this recipe, it’s possible for you to leave the stems on.
Simply Recipes / Mihaela Kozaric Sebrek
Defrost and drainfrozen spinachbefore adding it to the soup.
To defrost, use one of these methods.
Soup Too Thin?
Simply Recipes / Mihaela Kozaric Sebrek
Thickening pureed soup is easy.
How To Store and Reheat This Recipe
Refrigerate tightly covered for up to 4 days.
Reheat over medium-low heat at a simmer until heated through.
Simply Recipes / Mihaela Kozaric Sebrek
We don’t recommend freezing this soup.
The texture will change because of the potatoes.
Also, the dairy may separate.
Simply Recipes / Mihaela Kozaric Sebrek
More Cream Soup Recipes to Try
Cream of Spinach Soup
- Recipe adapted fromPotatoes!
Recipes for America’s favorite vegetablepublished by The American Cooking Guild.
Add potatoes, chicken broth, water, and bouillon cubes.
Simply Recipes / Mihaela Kozaric Sebrek
Bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.
Add spinach and cook for 2 to 4 minutes longer until spinach is tender.
Simply Recipes / Mihaela Kozaric Sebrek
Working in batches, puree soup mixture in a blender.
Whisk in half and half, salt, and pepper.
Over low heat, bring to just before simmering.
Whisk in the sour cream.
You may want to use an immersion blender to get the sour cream fully incorporated.
This soup can be served hot or chilled.
Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.
