Luscious Creamy Spinach Soup

A luscious way to eat your greens.

We have been sharing this soup as our family dinner during these wintery months.

I also warm it gently for a lunch break for myself when the boys are at school.

I’ve listed a vegan option to the soup, if you prefer.

Either way, it is luscious and delicious!!

Like any soup, it is a little thinner in consistency right after it is prepared,

but it thickens overnight in the refrigerator.


xo, dana

creamy no cream spinach soup copyright dana bueno

Creamy "No Cream" Luscious Spinach Soup
Recipe type: Soup
Prep time: 
Total time: 
Serves: 6 - 8
  • 2 leeks
  • 3 tablespoons olive oil
  • 1 yellow onion, chopped
  • 4 ribs celery, chopped
  • 4 garlic cloves, minced
  • 8 cups "unchicken" broth
  • 1 russet potato or more depending on how thick you prefer your soup, washed and chopped (I used about 14 ounces chopped yukon gold potatoes)
  • 8 cups firmly packed spinach, washed, drained and dry
  • 2 ounces goat cheese (crumbled)
  • salt and freshly ground pepper to taste
  • a little extra spinach and added chopped green onions to garnish
  1. Soak and clean the leeks in cold water until clean.
  2. Rinse, drain, and slice into ¼ inch half-rounds.
  3. Heat olive oil over medium-low heat in a stock pot and add the onion and leeks.
  4. Cook and stir about 10 minutes until the onion and leeks are soft.
  5. Add the celery and cook and stir about 5 minutes longer.
  6. Add the garlic and cook and stir about 2 minutes more.
  7. Add the broth, potato, salt and pepper and bring to a boil.
  8. Reduce heat to low and simmer about 40 minutes uncovered, until the potato is tender.
  9. Add the spinach and cook and stir 3 - 4 minutes until it has wilted.
  10. Remove the soup from the heat and allow it to cool slightly.
  11. Working in batches, puree soup in a food processor until smooth or puree in Vitamix until smooth.
  12. Add the goat cheese and puree 1 minute more, until the cheese is blended and the soup is smooth.
  13. Return the mixture to the pot.
  14. Reheat if necessary on very low heat and stirring constantly.
for a dairy-free soup use ½ coconut milk in place of the goat cheese


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