Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 large yellow onion, chopped
- 3 garlic cloves, sliced
- 2 medium Yukon Gold potatoes (1 lb/450 g), peeled and 1/2-inch dice
- 4 cups (1 L) low-sodium vegetable broth
- 1 bay leaf
- 10 oz (280 g) baby spinach, roughly chopped
- 1/2 cup (120 ml) heavy cream
- 1 1/4 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/8 tsp freshly grated nutmeg
- 2 tsp fresh lemon juice
- Herbed yogurt: 1/2 cup (120 g) Greek yogurt + 1 tbsp chopped dill + 1 tbsp snipped chives + 1 tsp olive oil + 1/2 tsp lemon zest + pinch of salt
Do This
- 1. Stir together the herbed yogurt; chill.
- 2. Melt butter with oil in a pot over medium heat; sauté onion 5 minutes. Add garlic 1 minute.
- 3. Add potatoes, broth, bay, 1 tsp salt, and pepper. Bring to a simmer (about 190–200°F/88–93°C); cook 12–15 minutes until potatoes are tender.
- 4. Add spinach; cook 1–2 minutes to wilt. Remove bay.
- 5. Blend until silky. Stir in cream, lemon juice, and nutmeg; adjust salt and pepper.
- 6. Ladle into bowls; top with a dollop of herbed yogurt. Serve hot.
Why You’ll Love This Recipe
- Velvety, vibrant green soup that tastes rich but feels light.
- Simple pantry-friendly ingredients with fresh spinach front and center.
- Weeknight-easy: 45 minutes, one pot, and a blender.
- Finishes with cozy nutmeg and a bright, creamy herbed yogurt.
Grocery List
- Produce: 1 large yellow onion, 3 garlic cloves, 2 medium Yukon Gold potatoes, 10 oz baby spinach, 1 lemon, fresh dill, fresh chives
- Dairy: Unsalted butter, heavy cream, plain Greek yogurt (whole milk preferred)
- Pantry: Olive oil, low-sodium vegetable broth, bay leaf, kosher salt, black pepper, ground or whole nutmeg
Full Ingredients
Creamy Spinach Soup
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 large yellow onion (about 10 oz/280 g), chopped
- 3 garlic cloves, thinly sliced
- 2 medium Yukon Gold potatoes (1 lb/450 g), peeled and cut into 1/2-inch cubes
- 4 cups (1 L) low-sodium vegetable broth
- 1 bay leaf
- 10 oz (280 g) baby spinach, roughly chopped
- 1/2 cup (120 ml) heavy cream
- 2 tsp fresh lemon juice, plus more to taste
- 1/8 tsp freshly grated nutmeg (or to taste)
- 1 1/4 tsp kosher salt, divided, plus more as needed
- 1/2 tsp freshly ground black pepper
Herbed Yogurt (for serving)
- 1/2 cup (120 g) plain whole-milk Greek yogurt
- 1 tbsp finely chopped fresh dill
- 1 tbsp finely snipped fresh chives
- 1 tsp extra-virgin olive oil
- 1/2 tsp finely grated lemon zest
- Pinch kosher salt and a crack of black pepper
Optional Garnishes
- Extra drizzle of cream or olive oil
- More chopped chives or dill
- Freshly ground black pepper
- Crusty bread, for serving
Step-by-Step Instructions
Step 1: Mix the herbed yogurt
In a small bowl, stir together the Greek yogurt, dill, chives, olive oil, lemon zest, a pinch of salt, and a crack of black pepper. Cover and refrigerate so the flavors meld while you make the soup.
Step 2: Sauté the aromatics
In a medium Dutch oven or soup pot, melt the butter with the olive oil over medium heat. Add the chopped onion and 1/2 teaspoon of the salt. Cook, stirring occasionally, until translucent and sweet, 5–6 minutes. Add the sliced garlic and cook 1 minute more until fragrant (do not brown).
Step 3: Simmer potatoes until tender
Add the potatoes, vegetable broth, bay leaf, remaining 3/4 teaspoon salt, and black pepper. Bring to a gentle simmer—aim for small, steady bubbles around 190–200°F (88–93°C). Cover partially and cook 12–15 minutes, until the potatoes are easily pierced with a knife.
Step 4: Wilt the spinach
Remove the lid and stir in the spinach. It will look like a lot; it collapses quickly. Cook, stirring, just until wilted and bright green, 1–2 minutes. Remove and discard the bay leaf.
Step 5: Blend safely until silky
Turn off the heat. Blend with an immersion blender directly in the pot until very smooth, 1–2 minutes. If using a countertop blender, work in batches: fill the jar halfway, vent the lid, cover with a towel, and blend until smooth. Return blended soup to the pot.
Step 6: Finish with cream, lemon, and nutmeg
Stir in the heavy cream, lemon juice, and nutmeg. Warm gently over low heat until steaming but not boiling, 2–3 minutes. Taste and adjust: add more salt, pepper, or lemon to brighten. If too thick, whisk in hot broth or water 1–2 tablespoons at a time; if too thin, simmer a few minutes to reduce.
Step 7: Serve and garnish
Ladle into warm bowls. Add a dollop of herbed yogurt, a drizzle of cream or olive oil if you like, and a final crack of black pepper. Serve immediately with crusty bread.
Pro Tips
- For the brightest green, wilt spinach briefly and blend right away; a splash of lemon helps lock in color.
- Use Yukon Gold potatoes for natural creaminess without a gluey texture.
- Blend thoroughly; for ultra-smooth soup, pass through a fine-mesh sieve after blending.
- If using a countertop blender, vent the lid and cover with a towel to prevent hot splatters.
- Grate nutmeg fresh—its warm aroma blooms best when added right at the end.
Variations
- Vegan Creamy Spinach Soup: Replace cream with 1/2 cup unsweetened cashew cream or coconut milk; swap herbed yogurt for a lemon-herb tahini drizzle.
- Potato-Leek Spinach Soup: Replace half the onion with 1 large leek (white and light-green parts only), well cleaned and sliced; sauté with the onion.
- Parmesan-Nutmeg Finish: Stir in 1/3 cup finely grated Parmesan with the cream for a savory lift, then finish with nutmeg.
Storage & Make-Ahead
Refrigerate soup (without the yogurt garnish) in an airtight container for 3–4 days. The herbed yogurt keeps separately for 3 days. Reheat gently over low heat, stirring often, until hot but not boiling. For freezing, skip the cream, freeze up to 2–3 months, and add cream after reheating. If soup thickens in the fridge, loosen with a splash of broth or water while warming.
Nutrition (per serving)
Approximate values: 350 calories; 7–9 g protein; 29–32 g carbohydrates; 22–24 g fat; 3–4 g fiber; sodium varies by broth and added salt.
