Spinach Soup

This spinach soup is creamy and velvety, yet deliciously lightened up, perfect to cozy up with on a chilly evening. Blended together with the additions of earthy-sweet roasted garlic cloves and diced potatoes, this recipe is finished with just a kiss of sour cream for richness!

A creamy yet lightened-up spinach soup

For my hubby and me, a hot bowl of soup feels like sheer bliss on a chilly day, and total comfort for both body and soul.

I love that soup is easy to make, and prepped in one large pot, with any leftovers becoming even better and more deeply flavorful as they sit for a day or two.

When we crave a hearty soup, I like to whip up my beef stroganoff soup or chicken and dumpling soup. And when we crave a brothier, lighter soup, I love to make my Brussels sprout soup with bacon, or even my green minestrone soup with chicken.

But when we're hungry for something in between, with a touch of velvety and slightly rich texture and flavor, but still on the light, healthy side, this spinach soup is what I love to prepare...

Made with very little dairy, this spinach soup is creamy and warming, yet much lighter than a cream-based version. It's absolutely brimming with flavor from the sweet roasted garlic cloves, and loaded with all the nutritional benefits of an abundance of baby spinach in every soothing spoonful!

My recipe for spinach soup

Because I love a creamy, silky texture when it comes to spinach soup, I use a few “magical” ingredients that help to create that end result, while still keeping a healthier slant.

For the base of this recipe (and to create that velvety texture), I use russet potatoes and chicken stock, rather than a roux made with lots of butter and flour, which is often followed by milk or heavy cream.

Instead, I use just a couple of tablespoons of butter (mainly for a little flavor) combined with olive oil, and when those potatoes become nice and tender in the chicken stock, I blend the soup until the texture is very smooth and creamy.

To create lots of savory flavor, I roast off several heads of garlic until soft and sweet, and add those to the pot along with onion, some white pepper, and some dried herbs.

Once this mouthwatering soup has been blended, I add in all of my spinach leaves and just allow them to wilt, to lock in the green color and nutrients.

Here's a sneak peek at how I make my spinach soup recipe:

(or just jump to the full recipe...)

1. To get started, I roast off my garlic heads to have the cloves ready to add to my soup.
2. Then, I place a large pot over medium heat, and add in my butter and olive oil, along with my onion to sauté.
3. Next, I add in the roasted garlic cloves, all of my other aromatic seasonings, as well as my diced potatoes, and stir to coat them in the aromatics.
4. I add in the chicken stock and simmer the soup for about 25 minutes, or until the potatoes are tender.
5. Then, I blend the soup until smooth and creamy, stir in a touch of sour cream, along with the baby spinach, and allow that to wilt in. I finish with a small squeeze of lemon for brightness.
6. To serve the spinach soup, I ladle it into bowls and top with croutons, or enjoy with warm bread on the side.

Recipe

Spinach Soup

by Ingrid Beer

Print Recipe

Velvety and comforting, this spinach soup is brimming with roasted garlic, potatoes, and a touch of sour cream for richness!

Category: Soup
Cuisine: American

Yield: Serves 6

Nutrition info: 275 calories (per serving)

Prep time: 20 minutes
Cook time: 1 hour, 20 minutes
Total time: 1 hour, 40 minutes

Ingredients:

• 3 heads of garlic, tops cut off
• Olive oil
• 2 tablespoons unsalted butter
• 1 large white onion, diced
• Salt
• Black pepper
• 1 teaspoon Italian seasoning
• ¼ teaspoon ground white pepper
• 2 pounds russet potatoes (about 4 medium potatoes), peeled and diced
• 6 cups chicken stock
• 10 ounces baby spinach leaves (about 2 cello bags), roughly chopped
• 3 tablespoons sour cream
• Squeeze of lemon, if desired
• Croutons or bread, as optional accompaniments

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat your oven to 400°F, and line a small sheet pan with foil. Cut three squares of additional foil (about 6 x 6 inches in size), and place one head of garlic, cut side up, onto each square of foil, in the center.
3. Drizzle a small amount of olive oil over each head, wrap the foil tightly around each head, place onto the prepared sheet pan, and roast the garlic heads for 50 minutes, until tender and golden.
4. Unwrap the garlic heads once they have slightly cooled, and then when cool enough to handle, squeeze the softened garlic cloves from the papers, and set them aside.
5. Next, place a soup pot (about 4-quart size) over medium heat, and add in the 2 tablespoons of butter, along with 3 tablespoons of olive oil. Once melted together, add in the diced onion, as well as a pinch or two of salt and black pepper, and sauté the onion for about 5 minutes, or until softened.
6. Then, add in the roasted garlic cloves, the Italian seasoning, and the white pepper, and stir into the onion to combine. Once the mixture is aromatic, add in the diced russet potatoes, and stir those in to coat in the aromatics.
7. Next, pour in the chicken stock, and bring the soup up to a vigorous simmer. Once the soup is simmering, reduce the heat to low or medium-low, and allow the soup to gently simmer, uncovered, for about 22 to 25 minutes, or until the potatoes are tender.
8. Once the potatoes are tender, remove the soup from the heat. Use an immersion blender (or regular blender) to puree the soup completely, until smooth and velvety.
9. Then, whisk in the sour cream until combined. Add in the spinach by handfuls, stirring each addition in, until all of the spinach is added. Stir to allow the spinach to wilt into the hot soup.
10. Allow the soup to sit and rest for about 5 minutes (this will allow the spinach to soften further), then finish the spinach soup with a small squeeze of lemon, if desired, and serve with bread or croutons on the side.

Tips & Tidbits for my spinach soup recipe:

• 3 whole heads of garlic, for earthy-sweet flavor: While this may seem like a lot of garlic, do not worry about the flavor being overpowering. Because the garlic heads are being roasted, they become less pungent and more sweet, mellowing quite a bit. Don't leave them out!
• Russet potatoes for that velvety texture: To create that thicker, more velvety texture in this spinach soup without using a roux or heavy cream or milk, use the russet potatoes to help naturally thicken with their starches. Waxy potatoes won't work the same here (not nearly as starchy), so opt for russets to create that velvetiness.
• A touch of sour cream for tangy richness: I like to simply finish this spinach soup with a touch of sour cream to create a bit of creamy tanginess for balance, and I just whisk a small amount of it in at the end. You can leave it out if you prefer, but it does create another level of flavor that this spinach soup needs.
• Baby spinach leaves, the stars of the soup: I typically will buy two (5-ounce) cello bags of organic baby spinach leaves for this soup, and remove any super long end stems, if I see them. I very roughly chop the spinach leaves, just barely running my knife through them to make them slightly smaller and easier to spoon up!

Craving more comfy-cozy soup recipes like this one? Check out my recipe for Cream of Mushroom Soup, Asparagus Soup, Roasted Red Pepper and Tomato Soup, Potato and Corn Chowder, Roasted Garlic Potato Soup, Brussels Sprout Soup with Bacon, or even my recipe for Chicken and Dumpling Soup!