Cream of Spinach Soup


by: Yolanda

Even though this soup is strained, you have to stem the spinach. Otherwise, the fibers from the stems wrap around the blender blades and then end up in the soup bowls.


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serves: 4

1 large Yukon Gold potato (peeled and thinly sliced)

3 leeks (cleaned and thinly sliced)

1 quart milk (water, or chicken broth)

10 ounces bags spinach leaves (or bunches spinach, stemmed)

1/2 cup heavy cream



Soup Croutons (optional)

Nutrition Facts
Cream of Spinach Soup

Servings Per Recipe: 4

Amount per Serving

Calories: 322

  • Total Fat: 14.6 g
  •     Saturated Fat: 8.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 54.7 mg
  • Sodium: 99 mg
  • Total Carbs: 38 g
  •     Dietary Fiber: 4.3 g
  •     Sugars: 15 g
  • Protein: 12.6 g

how is this calculated?

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1.  In a pot, combine the potato, leeks, and milk, bring to a gentle simmer, and simmer for about 25 minutes, or until the potatoes and leeks are completely soft.

2.  Add the spinach, bring back to a simmer, and remove from the heat. Puree the soup with a blender and then strain it through a strainer into a clean pot. Add the cream, bring to a simmer, and season with salt and pepper. Garnish with the croutons.

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