Creamy Spinach Soup with Parmesan
This is a rich and silky spinach soup that even the pickiest eaters will ask for again.
recipesbynani.comI never thought I would be a person who makes spinach soup on repeat, but this recipe changed my mind. By using a potato for thickness and a little cream cheese for body, this soup turns into something truly special and satisfying.
It is the perfect way to use up a big box of fresh spinach while keeping things cozy. My favorite part is the crunch from homemade croutons, so do not skip those if you have a few extra minutes to toast some bread.
🧺 Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 large russet potato, peeled and cubed
- 4 cups vegetable broth
- 10 ounces fresh baby spinach
- 4 ounces cream cheese
- 1/2 cup half and half
- 1/4 cup grated parmesan cheese
- Salt and black pepper to taste
- Homemade croutons for serving
👩🍳Instructions
- 1
Heat the olive oil in a large pot over medium heat and sauté the onion until it is soft and translucent.
- 2
Add the garlic and cook for one minute until it smells fragrant.
- 3
Stir in the cubed potato and the vegetable broth, then bring the mixture to a boil.
- 4
Reduce the heat and let it simmer for about 15 minutes or until the potato is fork tender.
- 5
Add the fresh spinach to the pot and stir until it is completely wilted.
- 6
Use an immersion blender to puree the soup until it is smooth and silky.
- 7
Stir in the cream cheese and half and half, cooking on low heat until the cheese is melted and combined.
- 8
Season with salt and pepper to your liking and stir in the parmesan cheese before serving.
- 9
Ladle the soup into bowls and top with plenty of homemade croutons.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. I recommend reheating the soup gently on the stove and adding fresh crunchy croutons right before you eat it to keep them from getting soggy.
Made this recipe? Let us know how it went.
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