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Spinach soup recipe for a healthy, vibrant dinner
Emily

Creamy Spinach Spinach Soup

This nutrient-dense spinach soup bridges the gap between a light lunch and a comforting dinner. Featuring a silky texture derived from russet potatoes, this velvety soup strikes a perfect balance between earthy spinach notes and a sophisticated, tangy cream cheese finish. Designed for ease and speed, this one-pot meal is an ideal solution for busy weeknights, offering wholesome nutrition with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Modern American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 Tbsp extra virgin olive oil
  • 1 cup yellow onion, finely diced
  • 2 tsp fresh minced garlic
  • 4 cups low-sodium chicken broth
  • 1 large russet potato, peeled and cubed (0.5-inch)
  • 16 oz fresh baby spinach, washed
  • 4 oz cream cheese, softened
  • 2/3 cup half and half

Method
 

  1. Heat olive oil in a large stockpot over medium heat.
  2. Add the diced yellow onion and sauté for 3 minutes until translucent.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Add the cubed russet potato and chicken broth to the pot.
  5. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, roughly 15 minutes.
  6. Stir in the fresh baby spinach and cook until wilted, about 2-3 minutes.
  7. Remove from heat and blend the soup using an immersion blender until completely smooth.
  8. Stir in the softened cream cheese and half and half until well incorporated.
  9. Serve warm, adjusting seasoning if necessary.

Notes

Ensure the potato is cut into uniform sizes to guarantee even cooking. If you do not have an immersion blender, carefully transfer the contents to a standard blender in batches, using caution with hot liquids. Store leftovers in an airtight container in the refrigerator for up to 3 days.