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Spinach Soup


Spinach Soup

Spinach Soup

Photo © Molly Watson

This simple spinach soup is bright, warming, tasty, and nutritious. It is extra delicious with a garnish of jarred or freshly grated horseradish and/or a dollop of sour cream or crème fraîche on top. I can't help but mention that  this Horseradish Cream is particularly perfect.

This isn't really a time to turn to baby spinach. It will taste fine, but its tenderness, which is why it costs more, isn't as asset in this soup. The leaves get cooked long enough to break down bigger, tougher leaves, and since those usually have more flavor to boot, why not use them?

That said, frozen spinach works nicely too. Use 3 10-ounce packages in place of the 3 bunches of spinach.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 to 6 servings


  • 3 bunches spinach
  • 3 leeks
  • 1 lb. potatoes
  • 2 Tbsp. butter or oil
  • 1/2 tsp. salt
  • 2 bay leaves
  • 6 cups chicken stock (or vegetable stock)
  • 1 1/2 cups milk
  • Freshly ground black pepper
  • Sour cream, horseradish, or Horseradish Cream for garnish (optional)


  1. Cut out and discard any thick or tough stems from the spinach. Rinse the spinach leaves thoroughly (this make take several changes of water), drain, and set them aside.
  2. Clean and chop the leeks. Peel and roughly the chop potatoes.
  3. Melt the butter in a large pot over medium heat. Add the leeks and stir to coat them with the butter. Add the potatoes and stir to combine. Sprinkle with salt and cook, covered and stirring occasionally, until the leeks are soft, about 3 minutes.
  4. Add the bay leaves and stock and bring to a boil. Reduce heat to maintain a steady simmer and cook, covered, until the potatoes are tender, about 10 minutes.
  5. Add the spinach, stir to combine, cover and cook until spinach is tender, about 5 minutes.
  6. Remove the bay leaves. Whirl the soup in a blender or food processor (do this in small batches, covering the top of the blender with a kitchen towels to contain potential burning splatters) or puree the soup in the pot using an immersion or hand-held blender until smooth. This soup is best quite smooth, so whirl it a bit longer than you may be used to in order to achieve a fabulously velvety texture.
  7. Return the soup to pot, if necessary, and add the milk. Stir to combine and gently heat over medium low heat. Add salt and pepper to taste. Serve garnished with cream and/or horseradish.
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