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Try this spinach soup recipe for the creamiest, dreamiest green puree! It’s packed with irresistible flavor.

Spinach soup

Want some inspiration for eating your leafy greens? Try this creamy spinach soup! This beautiful green puree is packed with savory flavor and has a rich, creamy mouthfeel. Each spoonful is a delight! It’s perfect for parties like the first course of a meal: or pair it with grilled cheese for a satisfying lunch or dinner. It’s ideal if you have a big bag of spinach to use up: spinach soup to the rescue!

Ingredients in spinach soup

This spinach soup recipe is flavored with a few other soup-staple ingredients. Most importantly, yellow potatoes help to thicken the creamy body (otherwise it turns out much too thin). Add just a splash of heavy cream at the end for richness, and it makes a luxurious soup that tastes restaurant quality. Here are the ingredients you need:

  • Spinach
  • Yellow onion
  • Celery
  • Garlic
  • Yellow potatoes
  • Vegetable broth
  • Butter
  • Rosemary
  • Salt
  • Heavy cream
  • Lemon juice
Spinach soup recipe

Baby spinach vs standard spinach

You can use either baby spinach (sold in boxes or bags) or standard spinach (sold in bunches) for this recipe. You’ll want 12 ounces of spinach leaves, which is easiest to find here in the US with a large box of baby spinach.

If you’re using bunches of standard spinach, we’d suggest using about 1 pound with stems. Chop the leaves and measure out 12 cups. It’s a great way to use up a load of leafy greens!

Tips for the process

This spinach soup recipe is straightforward and simple: sauté the aromatic vegetables, add the remaining ingredients and simmer, then puree in a blender until smooth. Here are a few pointers:

  • Use a standard blender, not an immersion blenderTypically we like placing an immersion blender (stick blender) right into a pot of soup and blending away. But with this soup, the stick blender doesn’t get it creamy enough. Transfer it carefully to a standard blender, using a 2 cup glass measuring cup. Be careful because the soup is very hot!
  • Don’t be tempted to light up on cream. Stirring in heavy cream at the end gives just the right rich body to this soup. Don’t be tempted to use milk: while it works, it’s not nearly as tasty!
Spinach soup

Ways to serve spinach soup

There are lots of hearty soups you can as a meal, but this spinach soup recipe isn’t filling enough to eat on its own. It doesn’t have any sources of protein, which is by design! It’s a pureed soup that’s great as a first course or paired with other items to make a meal. Here are a few ideas for how to serve it:

More spinach recipes

This spinach soup is a great way to use this leafy green: but there are so many more fun ways! Here are some of our top spinach recipes to try:

This spinach soup recipe is…

Vegetarian and gluten-free.

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Spinach soup

Creamy Spinach Soup

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x


Try this spinach soup recipe for the creamiest, dreamiest green puree! It’s packed with irresistible flavor.


  • 3 tablespoons butter (or olive oil)
  • 1/2 medium yellow onion, finely chopped
  • 2 large celery ribs, thinly sliced
  • 3 garlic cloves, minced
  • 2 medium yellow potatoes, peeled and small diced (12 ounces)
  • 4 cups vegetable broth
  • ¼ teaspoon dried rosemary
  • ¾ teaspoon kosher salt
  • 12 ounces (12 cups) baby spinach (or 12 cups chopped standard spinach*)
  • 2 tablespoons heavy cream, plus more to garnish
  • 2 teaspoons lemon juice


  1. In a large pot, melt the butter over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, for 5 minutes until the onions are transparent.
  2. Add the chopped potato, vegetable broth, rosemary, and kosher salt and bring to a simmer. Simmer for 10 minutes until the potatoes are tender. Add the spinach and simmer 5 minutes more until the spinach is wilted and the potatoes are very tender. 
  3. Carefully transfer the hot soup to a blender using a ladle. Blend until creamy and pureed. Add the heavy cream and pulse to combine. Taste and add 1 to 2 more pinches salt. Serve warm, garnished with a drizzle of cream.


*You’ll want 12 ounces of spinach leaves, which is typically easy to find in a large box. If you’re using bunches of standard spinach, we’d suggest buying about 1 pound with stems. Chop the leaves and measure out 12 cups.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegetarian

Keywords: Spinach soup, spinach soup recipe

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. I really enjoyed this. Used chicken broth instead of vegetable broth, because that’s what I had, but otherwise followed the recipe. The texture was great, and the flavor was mild and balanced. I love when I find a healthy dish that I can feel good eating, and feel good after eating it, and it actually tastes good. Thanks for your recipes!