Save to Pinterest There's something about a bowl of spinach soup that stopped me cold one October afternoon when my neighbor brought over a thermos of the most impossibly silky green liquid I'd ever seen. She wouldn't share her recipe that day, just smiled and said it was simpler than I'd think. Years later, I finally understood what she meant when I discovered that the magic wasn't in secret ingredients but in patience—letting the butter soften the onions, letting the steam wilt the greens, letting the blender do its work until everything became velvet. This is that soup, and it's become my go-to for those moments when I want to feel like I've done something special in barely half an hour.
I made this for my partner during his first week back at work after being sick, and I remember how he sat at the kitchen counter just breathing in the steam while I was still blending. He didn't say much, just kept nodding like this simple green soup was exactly what his body had been asking for. That's when I understood that food isn't always about impressing anyone—sometimes it's just about showing up with something warm and honest.
Ingredients
- Unsalted butter (2 tablespoons): The foundation—it's unsalted so you control the seasoning, and those 2 tablespoons are enough to carry flavor without making the soup feel heavy.
- Medium onion, finely chopped: Chopping it small helps it soften faster and distributes sweetness evenly through the soup.
- Garlic cloves, minced (2): Add it after the onion softens or it'll taste bitter, a lesson I learned the expensive way.
- Medium potato, peeled and diced: This is your thickener without any cream or starch—as it breaks down, it naturally makes the soup velvety.
- Fresh spinach, washed and roughly chopped (300 g or 10 oz): Fresh is non-negotiable here; frozen spinach releases too much water and dilutes the flavor.
- Vegetable stock (750 ml or 3 cups): Quality matters because this is the backbone—a good stock makes the difference between adequate and craveable.
- Heavy cream (120 ml or ½ cup): Don't skip it and don't use light cream; the richness is what makes your mouth feel satisfied after each spoonful.
- Salt and freshly ground black pepper: Taste as you go because every stock is different, and black pepper should be ground fresh right before serving for the best bite.
- Ground nutmeg (pinch, optional): If you use it, go light—a whisper is better than a shout.
Instructions
- Melt the butter and soften the onion:
- Place a large saucepan over medium heat and let the butter melt slowly until it stops foaming, then add your chopped onion. You'll know it's ready when it's so soft it almost melts into the pan and smells sweet—this takes 3 to 4 minutes and is worth every second because this is where flavor begins.
- Add garlic and cook through:
- Stir in your minced garlic and keep moving it around the pan for about a minute until the smell fills your kitchen. You want it golden and fragrant, never brown or you'll taste bitterness.
- Cook the potato briefly:
- Add your diced potato and let it sit for about 2 minutes, stirring occasionally, so it starts to absorb the butter and aromatics.
- Wilt the spinach:
- Dump in all your spinach at once—it looks like too much, but trust it—and stir until it goes from bright green to a darker, softer version of itself, about 2 to 3 minutes. The heat will transform it completely.
- Simmer until the potato is tender:
- Pour in your vegetable stock and bring everything to a boil, then lower the heat and let it bubble gently for 10 to 12 minutes until the potato pieces are completely soft when you poke them with a fork. Taste a piece if you're unsure—it should have no resistance.
- Blend until smooth and creamy:
- Take the pot off the heat and use an immersion blender to purée everything until there are no visible flecks of spinach left and the soup looks like poured silk. If you're using a countertop blender, work in batches and be careful of the heat.
- Stir in the cream and season:
- If you had to transfer the soup back to the pot, return it to low heat and stir in your cream, salt, black pepper, and a tiny pinch of nutmeg if you're feeling fancy. Let it warm through for 2 to 3 minutes without boiling—cream can separate if it gets too hot.
- Taste and adjust:
- This is the moment to taste and decide if you need more salt or a twist more pepper. Trust your palate, not the recipe.
- Serve with intention:
- Ladle it into bowls and top with a small swirl of cream or yogurt and a crack of fresh black pepper, letting people see what you've made.
Save to Pinterest There was an evening when I made this soup for a friend who had just moved into her first apartment, and we sat on her kitchen floor eating it straight from the pot because her boxes of dishes hadn't been unpacked yet. She laughed and said it tasted like home, and I realized that the best recipes aren't the ones that impress—they're the ones that make people feel safe and seen.
When You Want to Go Deeper
If you're interested in pushing this soup further, there are worlds to explore beyond the basic version. Some mornings I'll add a handful of fresh dill or a squeeze of lemon juice just before serving, which brightens everything up and makes the spinach taste like springtime even in the dead of winter. Other times I've stirred in a spoonful of Dijon mustard or a tiny bit of white wine, and both of those changes make the soup feel more intentional without tasting like a different dish entirely.
The Story of Stock and Seasonings
I spent years making soups with whatever broth was on sale, and I never understood why restaurant versions tasted different until I started paying attention to the stock I was using. A good vegetable stock makes this soup sing because it's not fighting against a background of salt and nothing else—it has actual vegetable flavor, and when you blend everything together, that background becomes the whole point. Seasonings are personal too, and I learned this when someone told me they could taste the nutmeg before I could taste anything else, which taught me that a pinch really does mean a pinch.
Making It Yours
The best kitchen moments happen when you stop following instructions exactly and start treating them as a conversation. This soup is flexible enough to bend with what you have on hand and what your body wants that day. If you're vegan, swap the butter for olive oil and use coconut cream or a good cashew cream instead of dairy cream, and the soup will taste slightly different but equally good.
- Serve with crusty bread that you use to soak up every last spoonful, or float toasted seeds on top for people who like texture.
- A squeeze of fresh lemon juice at the end adds brightness that changes everything, so keep a lemon nearby when you're serving.
- Make it ahead if you want—this soup actually tastes better the next day after flavors have had time to become friends.
Save to Pinterest This soup has shown up in my kitchen during quiet mornings and busy weeknights, and it never asks for much in return except your presence and an appetite. Make it when you need comfort, when you want to feed someone you care about, or when you just want to remember that simple things done well are enough.
Recipe FAQs
- → Can I make this soup vegan?
Yes, simply replace the butter with olive oil and use coconut cream or a plant-based cream alternative instead of heavy cream. The result remains creamy and delicious.
- → How long will this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of stock or cream if needed to adjust consistency.
- → Can I freeze this spinach soup?
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Note that the texture may be slightly different after freezing.
- → What can I serve with this soup?
Crusty bread, toasted seeds, or a simple green salad complement this soup beautifully. The bread is perfect for dipping and adds satisfying texture to the meal.
- → Why add potato to spinach soup?
The potato acts as a natural thickener, adding body and creaminess without requiring excessive cream. It also helps balance the strong flavor of spinach with its mild sweetness.
- → Can I use frozen spinach instead of fresh?
Yes, thaw and drain frozen spinach thoroughly before adding. You may need slightly less stock since frozen spinach releases more water during cooking.