Spinach Soup Recipe

Why You’ll Love This Recipe

This Spinach Soup is the ideal combination of creamy texture and fresh taste. The blend of vegetables, tender potato, and baby spinach creates a smooth, hearty soup, while the half-and-half and crème fraîche add a luxurious richness. It’s not only easy to make but is also a healthy, comforting meal, making it perfect for a cozy weeknight dinner or as a light lunch.

Ingredients

• 6 tablespoons crème fraîche

• 1 tablespoon water

• 3 large shallots (about 6 ounces total)

• 1 small russet potato (about 6 ounces)

• 4 large cloves garlic

• 3 tablespoons unsalted butter

• 1/2 teaspoon kosher salt, divided, plus more as needed

• 1 (32-ounce) carton low-sodium chicken or vegetable broth (4 cups)

• 1 pound baby spinach (about 10 packed cups)

• 1 cup half-and-half

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a small bowl, combine 6 tablespoons crème fraîche and 1 tablespoon water, stirring to blend. Set aside.

2. Dice the shallots (about 6 ounces). Peel and cut the russet potato into 1-inch pieces. Coarsely chop the garlic cloves.

3. In a large pot, melt 3 tablespoons unsalted butter over medium-high heat. Add the shallots and 1/4 teaspoon of the kosher salt, and cook, stirring occasionally, for about 4 minutes, or until softened and beginning to brown in spots.

4. Add the garlic and cook for another minute until fragrant. Add the potato and 32-ounce carton of chicken or vegetable broth. Increase heat to high and bring to a boil.

5. Stir in the baby spinach and the remaining 1/4 teaspoon kosher salt. Reduce heat to medium-low, cover, and simmer for about 12 minutes, or until the potato is very tender and falls apart when pierced with a fork.

6. Remove the pot from heat. Working in batches, transfer the soup mixture to a stand blender and blend until smooth. Alternatively, use an immersion blender and blend directly in the pot.

7. Return the soup to the pot. Add 1 cup half-and-half and heat over medium-low heat, stirring occasionally, until hot. Taste and add more salt if needed.

8. Ladle soup into individual bowls and drizzle with the crème fraîche mixture.

Servings and Timing

• Prep time: 10 minutes

• Cook time: 30 minutes

• Makes: About 8 cups

• Serves: 4 to 6

Variations

• Add herbs: Fresh herbs like thyme, rosemary, or basil can add extra flavor to the soup. Add them during the simmering step.

• Vegan version: Substitute the crème fraîche, half-and-half, and butter with plant-based alternatives like coconut cream, almond milk, and vegan butter.

• Add protein: If you’d like to make the soup heartier, add some shredded chicken or tofu for a boost of protein.

• Spice it up: Add a pinch of red pepper flakes or a chopped chili pepper for a little kick.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months.

• Reheating: Reheat the soup on the stove over medium-low heat, stirring occasionally. If the soup thickens too much, add a little more broth or water to reach your desired consistency.

FAQs

1. Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just make sure to thaw and drain it before adding it to the soup.

2. Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator and even tastes better the next day. You can make it up to 3 days in advance.

3. Can I use a different type of potato?

Yes, you can substitute the russet potato with other potatoes like Yukon Gold or red potatoes. However, russet potatoes will give the soup a creamier texture.

4. Can I make this soup without crème fraîche?

Yes, if you don’t have crème fraîche, you can substitute it with sour cream or Greek yogurt for a similar tangy flavor.

5. How can I make this soup spicier?

To add some heat, stir in red pepper flakes, cayenne pepper, or a chopped chili pepper during the cooking process.

6. Is this soup vegan-friendly?

No, this recipe contains dairy. However, you can make a vegan version by substituting the dairy ingredients with plant-based alternatives like coconut cream and almond milk.

7. How can I thicken the soup?

If you want a thicker soup, you can blend it longer to break down more of the potato or add a small amount of cornstarch mixed with water during the simmering process.

8. Can I make this soup in a slow cooker?

Yes, you can prepare this soup in a slow cooker. Sauté the shallots, garlic, and potato first, then add them to the slow cooker with the broth and spinach. Cook on low for 4-6 hours.

9. What can I serve this soup with?

This soup pairs well with a slice of crusty bread, a fresh salad, or a grilled cheese sandwich for a comforting meal.

10. How do I freeze this soup?

To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, reheat on the stove.

Conclusion

This Spinach Soup is an easy and flavorful dish that combines the richness of cream with the vibrant, fresh taste of spinach. Perfect for chilly days or when you need a comforting, healthy meal, this recipe is sure to be a hit with anyone who loves creamy soups. Whether you’re serving it as a light lunch or a dinner starter, you can enjoy its smooth texture and rich flavors any time.

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