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An image of the cream of spinach soup served in a white bowl and garnished with parmesan cheese and croutons. The plate is set on a white table with a beige linen.

Cream of Spinach Soup

This cream of spinach soup is flavorful and wholesome. In this recipe, spinach is cooked with potatoes, onions, celery, garlic and spices to make a delicious soup.
Course Soup
Cuisine American
Keyword easy soups, spinach
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Calories 231kcal
Author Elizabeth


  • 1 tablespoon Olive Oil
  • 1 tablespoon Butter
  • 1 Small Onion diced (yellow or white)
  • 1 Celery Rib diced
  • 2-3 Garlic Cloves minced
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Black Pepper
  • 4 cups Chicken Broth use vegetable broth to keep it vegetarian
  • 1 Large Potato diced (10-12 ounce russet potato)
  • 10 ounce Frozen Chopped Spinach thawed and squeezed dry
  • ¾ cup Half & Half
  • Salt if needed at the end
  • Parmesan Cheese for serving optional
  • Croutons for serving optional


  • Heat the olive and butter in a large pot over medium heat. When the butter is melted and foamy add the onions and celery. Cook for 3 minutes until the onions are translucent, stirring frequently.
  • Add the garlic, oregano and black pepper. Cook for 1 minute, stirring frequently.
  • Add the chicken broth, raise the heat to high and bring to a boil. It will take about 3-4 minutes for the liquid to start boiling.
  • Add the potatoes to the pot and let the broth come to a simmer. Lower the heat to medium-low, cover the pot and cook for 10 minutes until the potatoes are almost tender.
  • Add the spinach and continue cooking for 7-10 minutes until the potatoes are fall apart tender. They should break apart when pierced with a fork or knife tip.
  • Take the pot off the heat and let it cool for a few minutes so that it is no longer boiling and steaming heavily. Process the soup in the pot with an immersion blender.
  • Finally, add the half and half to the soup and stir to combine. Return the pot to low heat and warm through – do not let it come to a boil.
  • Taste the cream of spinach and add salt, if needed. As a reference we added ½ teaspoon to ours. Serve and garnish with parmesan cheese and croutons if desired.


If you don’t have an immersion blender, use a blender to process the asparagus soup. Do not fill it to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid. Replace the lid (without the feeder cap) and cover with a clean, folded kitchen towel. Hold the towel down while blending. Start at low speed and increase gradually if necessary.


Calories: 231kcal | Carbohydrates: 25g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 970mg | Potassium: 928mg | Fiber: 4g | Sugar: 2g | Vitamin A: 8615IU | Vitamin C: 29mg | Calcium: 184mg | Iron: 3mg