Creamy Spinach Soup with Potatoes and Parmesan Recipe
This creamy and comforting spinach soup is a quick and easy recipe perfect for a nutritious lunch or light dinner. Featuring tender potatoes, fresh baby spinach, and a velvety blend of cream cheese and half-and-half, this soup delivers rich flavor and smooth texture. It's enhanced with sautéed onions and garlic, then pureed to silky perfection, making it both satisfying and wholesome.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 cup chopped yellow onion (1 small)
- 2 tsp minced garlic (2 cloves)
- 4 cups low-sodium chicken broth
- 1 large russet potato (12 to 16 oz), peeled and cut into 1/2-inch cubes
- Salt and black pepper, to taste
- 16 oz. fresh baby spinach
- 4 oz. cream cheese, cut into 4 pieces and softened
- 2/3 cup half and half (or more to taste)
Optional Garnishes
- Homemade croutons (for serving)
- Finely shredded parmesan cheese (for serving)
- Drizzle of cream (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3 minutes until soft. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Potatoes: Pour in the chicken broth, add the cubed potatoes, season with salt and black pepper to taste. Bring the mixture to a boil over medium-high heat then reduce heat to medium-low. Cover and simmer until the potatoes are tender, about 15 minutes.
- Add Spinach: Add half of the fresh baby spinach to the pot, cover, and cook for 1 minute to partly wilt the greens. Stir and then add the remaining spinach, cover again and cook for 1 to 2 minutes until the spinach is fully wilted.
- Incorporate Cream Cheese: Stir in the softened cream cheese pieces; they do not need to melt completely at this stage.
- Blend Soup: Remove the soup from heat and use an immersion blender to blend it until smooth and creamy.
- Finish Soup: Return the blended soup to medium-low heat, stir in the half and half, and warm through gently without boiling.
- Serve: Ladle the warm soup into bowls and garnish with homemade croutons, shredded parmesan cheese, and an optional drizzle of cream for an extra touch of luxury.
Notes
- For homemade croutons, cut bread into cubes, toss with olive oil, salt, and garlic powder, then bake at 375°F (190°C) until golden and crisp.
- You can adjust the thickness of the soup by adding more or less half and half according to your preference.
- This soup can be made vegetarian by substituting vegetable broth for chicken broth.
- To soften cream cheese quickly, leave it at room temperature for about 30 minutes before using or microwave briefly in short bursts.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in a microwave.
