Cream of Spinach Soup

Cream of Spinach Soup

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This cream of spinach soup includes potatoes, sour cream and butter, for a rich flavor. The green color is appetizing, and this is nice served with crackers on the side.


  • 2 cups (225) chopped fresh spinach
  • 1/4 cup (47g) butter
  • 1 lb (450g) peeled quartered potatoes
  • 3/4 pint chicken broth
  • 3/4 pint water
  • 2 chicken bouillon cubes
  • 1 pint Half & Half
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 chopped yellow onion
  • 3/4 cup (180g) sour cream
  • Chopped chives and ground allspice, for garnish (optional)


  1. Sauté the onion in the butter for 3 minutes in a pot.
  2. Add the potatoes, water, chicken broth and bouillon cubes.
  3. Bring the mixture to a boil.
  4. Turn the heat down to low, cover and simmer for 20 minutes or until the potatoes are tender.
  5. Add the spinach and cook for 3 minutes longer or until the spinach is tender.
  6. Purée the soup in a blender in batches then return it to the pot.
  7. Whisk in the Half & Half, salt and pepper.
  8. Bring the soup close to a simmer but not quite then whisk in the sour cream.
  9. You can use an immersion blender to get the cream fully blended in.
  10. Serve hot or chilled, garnished with chopped chives, sprinkles of allspice, or a dollop of sour cream if you want.