Ingredients
Soup Base
- 1 Tbsp olive oil
- 1 cup chopped yellow onion (1 small)
- 2 tsp minced garlic (2 cloves)
- 4 cups low-sodium chicken broth
- 1 large russet potato (12 to 16 oz), peeled and cut into 1/2-inch cubes
- Salt and black pepper, to taste
Greens and Dairy
- 16 oz fresh baby spinach
- 4 oz cream cheese, cut into 4 pieces and softened well
- 2/3 cup half and half (or more to taste)
Optional Garnishes
- Homemade croutons (see notes for recipe)
- Finely shredded parmesan cheese
- Drizzle of cream (optional)
Instructions
- Saute Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3 minutes until softened. Then add the minced garlic and sauté for an additional 30 seconds until fragrant.
- Cook Potatoes: Pour in the low-sodium chicken broth and add the cubed potatoes. Season with salt and black pepper to taste. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pot and let it simmer until the potatoes are completely tender, about 15 minutes.
- Wilt Spinach: Add half of the fresh baby spinach to the pot, cover, and cook for 1 minute to wilt the spinach slightly. Stir the soup, then add the remaining spinach. Cover again and cook for 1 to 2 minutes until all the spinach is wilted.
- Add Cream Cheese: Stir in the cream cheese pieces. At this point, it does not need to be fully melted, just well incorporated into the soup.
- Blend the Soup: Remove the pot from heat and use an immersion blender to blend the soup until completely smooth and creamy.
- Finish with Half and Half: Return the soup to medium-low heat. Stir in the half and half and warm the soup through gently without bringing it to a boil.
- Serve: Serve the spinach soup warm. Garnish with homemade croutons and freshly shredded parmesan cheese if desired. Optionally, drizzle with a little cream for extra richness.
Notes
- For homemade croutons, cube day-old bread and toss with olive oil, salt, and your favorite herbs, then bake in a 375°F (190°C) oven for 10-15 minutes until crispy.
- Softening the cream cheese before adding helps it blend smoothly into the soup.
- You can adjust half and half quantity to make the soup creamier or lighter according to taste.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
