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Creamy Spring Spinach Soup

A comforting and creamy spinach soup brightened with lemon, perfect for quick weeknight dinners or festive gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup, Starter
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons unsalted butter (or olive oil for dairy-free) Butter gives a nutty aroma when it bubbles.
  • 1 medium leek, sliced thin and rinsed (or small yellow onion) Swap with shallots for a sweeter note.
  • 2 cloves garlic, minced Or use 1 teaspoon garlic powder in a pinch.
  • 1 medium potato, peeled and diced (about 1 cup) Adds body; substitute with cauliflower for lower carbs.
  • 6 cups fresh spinach, packed (about 8 ounces) Swap spinach with kale for a stronger flavor.
  • 3 cups low-sodium vegetable or chicken broth More for a thinner soup.
  • 1 cup whole milk or half-and-half (or coconut milk for dairy-free) For a lighter version, use plain Greek yogurt stirred in off-heat.
  • 1 lemon (zest and juice) Brightens the greens beautifully.
  • Salt and freshly ground black pepper, to taste
  • Pinch of ground nutmeg Optional, adds warmth.
Garnishes
  • Drizzle of olive oil or crème fraîche
  • Toasted pine nuts or croutons
  • Extra lemon zest

Method
 

Preparation
  1. Melt the butter in a large saucepan over medium heat.
  2. Add the sliced leek and a pinch of salt. Sauté until soft and translucent, about 4-5 minutes.
  3. Add the garlic and diced potato. Stir for another minute until the garlic is fragrant.
Cooking
  1. Pour in the broth and bring the pot to a gentle simmer. Cover and cook until the potatoes are tender, about 10 minutes.
  2. Add the packed spinach in handfuls, stirring until each batch wilts down, about 2-3 minutes.
Blending and Finishing
  1. Remove the pot from heat and use an immersion blender to purée the soup until silky smooth.
  2. Return the pot to low heat and stir in the milk or half-and-half. Warm through gently without boiling.
  3. Add lemon zest, lemon juice, nutmeg if using, and season with salt and pepper to taste.
  4. Ladle into bowls and finish with a swirl of olive oil or a dollop of crème fraîche, and a scatter of toasted pine nuts or croutons.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove over low heat.