Creamy Spinach Soup - Healthy, Quick & Delicious
Craving something nourishing and full of flavor? This creamy Spinach Soup is everything you want in a bowl: simple, wholesome, and seriously satisfying. Made with fresh spinach, potatoes, and a hint of nutmeg, it’s the kind of feel-good soup that works for any night of the week.
This is one of those soups that feels fancy but couldn’t be easier to make. It’s perfect for using up a big bag of spinach and comes together with just a handful of pantry staples. I’ve been making versions of this for years, and it never fails to impress, especially with a swirl of yogurt or a sprinkle of fresh nutmeg on top.
If you enjoy easy-to-make creamy soups, you will love this Asparagus Potato Soup and Creamy Northern Bean Soup.
Why This Recipe Rocks!
- Simple and Quick: This healthy spinach soup comes together in about 30 minutes with minimal prep, perfect for busy weeknights.
- Wholesome and Nutritious: Loaded with fresh spinach, vegetables, and a splash of milk or coconut milk, it’s a nourishing option that still tastes indulgent.
- Budget-Friendly: Made with everyday ingredients like potatoes, carrots, and leeks, this simple spinach soup is an affordable way to eat well.
- Great for Meal Prep: It stores and reheats well, making it ideal for make-ahead lunches or light dinners throughout the week.
Ingredients + Substitutions
- Leek: Use only the white and light green parts of the leek, as the dark green ends are too tough. Be sure to rinse thoroughly, leeks often hide dirt between their layers.
- Onion: A yellow or white onion adds a nice depth of flavor. Slice it thin so it softens quickly and blends well later.
- Carrot: Thinly sliced carrot adds a touch of sweetness and pairs beautifully with the earthy spinach.
- Potato: A starchy potato, like Yukon gold or russet, helps thicken the soup naturally without cream. Dice it small so it cooks evenly and quickly.
- Spinach: Fresh baby spinach is ideal, but mature spinach works too if you remove the stems. You’ll need a full pound, don’t worry, it wilts down significantly. For more soups with spinach, try this creamy tortellini soup next!
- Vegetable or Chicken Stock: Either works well, depending on your dietary needs. Use a good-quality low-sodium version so you can better control the seasoning.
- Milk or Coconut Milk: Regular milk keeps things light and creamy, while canned coconut milk offers a richer, dairy-free twist with a hint of sweetness.
- Seasonings: A combination of salt, white pepper, and nutmeg brings balance and depth to the soup. White pepper adds a gentle heat while nutmeg enhances the earthy flavor of the spinach.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Spinach Soup with Fresh Spinach
This simple and wholesome soup comes together in just a few easy steps. All you need is a large soup pot or Dutch oven to bring everything together on the stovetop.
Step 1: Sauté the Veggies. Heat olive oil in a large pot over medium heat. Add the chopped leeks, sliced onion, and carrot. Cook them covered for 7–8 minutes, stirring occasionally, until they become very soft and fragrant.
Step 2: Simmer the Potatoes. Stir in the diced potato and pour in the vegetable or chicken stock. Bring everything to a simmer and cook for about 15–20 minutes, or until the potatoes are tender when pierced with a fork.
Step 3: Wilt the Spinach. Once the potatoes are tender, add the spinach leaves by the handful, stirring to help them wilt quickly into the hot soup. This only takes a minute or two.
Step 4: Blend and Finish. Blend the soup until smooth using an immersion blender or by carefully transferring it in batches to a countertop blender. Return the soup to the pot and stir in the milk, salt, pepper, and nutmeg. Taste and adjust seasonings, then serve warm with your favorite toppings.
Handy Tip: Brighten It Up
A squeeze of fresh lemon juice just before serving brings out the earthy sweetness of the spinach and balances the richness of the soup.
Alternate Cooking Methods
- Instant Pot: Set the Instant Pot to Sauté mode. Add the olive oil, then cook the leeks, onion, and carrots for about 5–6 minutes until soft. Add the diced potatoes and broth, seal the lid, and cook on manual high pressure for 4 minutes. Quick release the pressure, stir in the spinach to wilt, then blend with an immersion blender. Turn to sauté again, add milk, nutmeg, salt, and pepper. Heat through, adjust seasoning, and serve.
- Slow Cooker: Add the leeks, onion, carrots, potatoes, and broth to the slow cooker. Cook on low for 6–7 hours or on high for 3–4 hours, until potatoes and carrots are tender. Stir in the spinach and let it wilt, then blend the soup with an immersion blender until smooth. Stir in the milk, nutmeg, salt, and pepper, cookng until the soup is warmed through. If you want to deepen the flavor, you can sauté the leeks, onion, and carrot in a skillet with the olive oil before adding them to the slow cooker.
Dietary Modifications & Variations
- Vegan Variation: To make this soup vegan-friendly, use canned coconut milk and make to use vegetable broth for the base.
- Add Protein: For a heartier version, add cooked chicken, white beans, or chickpeas to make the soup more filling and add extra protein. Simply stir it in once the soup is blended and before adding the milk.
- Add Herbs and Flavors: Experiment with fresh herbs like thyme, rosemary, or basil for an added depth of flavor. You could also swap the nutmeg with curry powder for a more vibrant, spicy twist to the soup.
- Spicy Spinach Soup: If you enjoy a little heat, sprinkle some red pepper flakes or add a chopped jalapeño while cooking the vegetables. For an extra kick, stir in a dash of hot sauce just before serving.
Soup-er Toppings & Serving Suggestions
This easy spinach soup recipe is perfect for a light lunch or weeknight dinner, and works as a side dish, starter, or light main meal. It’s also a great addition to your holiday spread or a potluck since it's always a crowd-pleasing soup that everyone enjoys.
- Pair this spinach soup with a fresh, crispy side salad like this pickled beet salad, or for a heartier meal, serve it alongside my chicken club sandwich or homemade freshly baked dinner rolls to dip into the creamy goodness.
- To take your soup to the next level, try adding some tasty toppings like sour cream or Greek yogurt for a creamy, tangy kick, or Parmesan cheese for a savory finish.
Storage Tips
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The creamy texture of this soup is best enjoyed fresh. I don’t recommend freezing it when using regular milk as it may cause the soup to lose its creamy consistency and affect the texture when reheated. It freezes well for up to two months when you use canned coconut milk.
- Reheating: Reheat the soup in the microwave on medium heat for 30-60 second intervals, stirring in between, until it is heated through. You can also reheat it on the stovetop over low heat, adding a splash of milk or broth if needed to restore its creamy texture.
Lyn's Top Tips
- Choose Fresh Spinach for the Best Flavor: For the most vibrant, fresh taste, opt for fresh spinach rather than frozen. Fresh spinach wilts well and blends into a creamy soup, enhancing the flavor and texture.
- Use an Immersion Blender for Easier Cleanup: If you have an immersion blender, use it directly in the pot to blend the soup. It’s quicker and results in less cleanup than transferring the soup in batches to a blender.
- Adjust Seasonings to Your Taste: Seasoning can make or break a soup. Taste the soup before serving and adjust the salt, pepper, and nutmeg to your preference. If you like a more robust flavor, try adding a touch of garlic or onion powder as well.
- Make Ahead for Even Better Flavor: Like many soups, this creamy spinach soup gets even better the next day as the flavors meld together. Prepare it in advance and store it in the refrigerator, then reheat before serving.
The Best Spinach Soup Recipe FAQs
Yes, frozen spinach can work in a pinch. Thaw and drain it well before adding to avoid watering down the soup.
Yes, it stores well in the fridge for a few days. Just reheat gently and stir before serving.
Potatoes add natural creaminess and body to the soup, making it feel rich and silky without needing heavy cream or lots of milk. They’re a simple way to thicken the soup while keeping it wholesome.
Yes, you can swap the milk with canned coconut milk or any unsweetened non-dairy milk, like oat or almond, for a creamy texture.
More Delicious Vegetable Soups
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Creamy Spinach Soup
Ingredients
- 2 tablespoons olive oil
- 1 large leek white and white-green parts only, chopped small, about 1 cup
- 1 small onion sliced, about ⅔ cup
- 1 carrot sliced thin, about 1 cup
- 1 medium potato peeled and diced into small cubes, about 1 cup
- 3 cups vegetable stock or chicken stock
- 16 ounces spinach leaves stems removed
- 1 cup milk or canned coconut milk
- 1 teaspoon salt add more to taste as needed
- ¼ teaspoon white pepper
- ¼ teaspoon nutmeg
- Lemon juice or wedges for serving fresh nutmeg shaved over top, sour cream or Greek yogurt, a chunky spice blend, or parmesan cheese
Instructions
- Heat olive oil in a large soup pot or Dutch oven over medium heat. When hot, add leeks, onion and carrot, cook covered for 7-8 minutes or until very soft.2 tablespoons olive oil, 1 large leek, 1 small onion, 1 carrot
- Add potato and broth. Cook over medium heat for 15-20 minutes or until potato is fork tender.1 medium potato, 3 cups vegetable stock
- Stir in spinach to wilt. Transfer to blender in batches or use an immersion blender to blend soup.16 ounces spinach leaves
- Return soup to pot and add milk, nutmeg, salt, and pepper. Stir well, taste, and adjust seasoning to taste.1 cup milk, 1 teaspoon salt, ¼ teaspoon white pepper, ¼ teaspoon nutmeg
- Serve soup up in bowls and with a drizzle of Greek yogurt, lemon wedges, or freshly grated nutmeg over the top
Recipe Tips
- Use fresh spinach with stems removed for the smoothest consistency and vibrant color.
- For the creamiest texture, blend the soup thoroughly using an immersion blender or high-speed blender in batches.
- Finish with lemon juice or a creamy topping like Greek yogurt to brighten and balance the richness of the soup.
Nutrition
