Cream of Spinach Soup

A rich, warming soup made of spinach, potatoes, and milk. Spinach soup
Yield 4-6 servings
Time 25 minutes
  • large saucepan with cover
  • wooden spoon
  • blender or hand mixer with purée attachment
  • 1 large onion, chopped
  • 4 c water
  • 3 potatoes, peeled and diced
  • 1 T soy sauce
  • 2 c fresh spinach, packed
  • 3-5 cloves garlic, peeled
  • 1 t pepper
  • ½ t nutmeg
  • 1 c hot milk (optional)
  • a few T corn or grated carrot, for garnish
Directions Combine onion, potatoes, water, and soy sauce in saucepan, bring to a boil, cover, lower heat, and simmer until potatoes are tender, about 20 minutes.

Add spinach, garlic, pepper, and nutmeg, and cook 2 more minutes.

Purée the soup (very carefully!), then stir in milk, and adjust seasonings.

Garnish and serve hot. 

Notes For a lighter and less creamy soup, leave out the milk.
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Cream of spinach soup