Creamy spinach soup made with spinach, potatoes, onion, broth, sour cream, and half-and-half. Cozy, simple, and kind of nostalgic.

I probably shouldn’t admit this publicly, but spinach has always intimidated me a little. It wilts too fast, it spoils too fast, and honestly—it always seems like it has an attitude problem. And yet I keep buying it, like some optimistic version of myself is going to magically appear and say, “This week I’ll stay on top of everything.” (Spoiler: she never appears.)

this recipe

So one random afternoon—rainy, of course, because these stories always start with rain—I opened my fridge and there it was again: the neglected bag of spinach, looking like it was about to file a complaint. And maybe I was a little emotional that day (long story involving a flat tire, a missed appointment, and someone honking at me for absolutely no reason) so instead of tossing the spinach, I turned it into this Easy Cream of Spinach Soup.

And something weird happened. As it simmered, the smell of onions and butter transported me straight back to my grandmother’s apartment. She always had soup simmering; even in the summer, which I never understood. Her kitchen was tiny, the kind of place where you had to move a chair just to open the fridge, but somehow the food always tasted like home. This creamy spinach soup kind of recreated that warmth for me—accidentally, really. It’s funny how a simple thing like potatoes softening in broth can bring up a whole childhood memory you didn’t expect. Life’s messy like that, isn’t it?

Why You’ll Love This Easy Cream of Spinach Soup Recipe?

I won’t say it’s the best spinach soup ever made—who am I, some soup judge?—but it’s definitely the kind you end up making over and over because it just… works. It’s comforting without being heavy, creamy without being fussy, and flexible enough to survive whatever substitutions you’ve got going on in your pantry that week.

And the fact that this creamy spinach soup tastes like something from a cozy café but uses potatoes and frozen spinach? Honestly, it feels like cheating. But the good kind of cheating. Like taking your shoes off during a Zoom meeting or pretending not to hear the washing machine beeping for 20 minutes. Humans improvise—we just do.

There’s something about this cream of spinach recipe that feels almost retro too, like the kind of dish that’d show up in a 70s cookbook next to those hand-drawn illustrations and suspicious gelatin molds. But in a charming way. Comforting. Familiar. Warm. You get it.

Ingredient Notes:

I don’t know about you, but I love understanding why ingredients matter in a recipe. Not in a technical culinary-student way—more like, “Tell me what this thing actually does so I don’t panic halfway through.” So here’s the rundown:

• Onion: This is the emotional support vegetable of the soup. It’s the one that says, “Relax, it’s going to taste good.”

• Butter: Adds richness, obviously. Butter is like that friend who shows up to every event overdressed—but you’re always glad they came.

• Spinach (fresh or frozen): Fresh feels fancy, frozen feels realistic. Use whichever one matches your current personality.

• Potatoes: The unsung hero. They thicken the soup naturally, which means no messing with flour or roux.

• Broth + Bouillon + Water: Think of this as the “backbone trio” of the entire Easy Cream of Spinach Soup. The bouillon deepens the flavor in this slightly old-school way I secretly love.

• Half and Half: Makes the spinach soup creamy without making you feel like you’re drinking liquid lasagna.

• Salt & Pepper: Seasoning. No explanation needed.

• Sour Cream: Honestly? The tang is everything. It wakes the soup up.

• Chives & Allspice: Optional, but they add a last-minute “I put effort into this” effect—even if you didn’t.

How To Make Easy Cream of Spinach Soup?

Step 1: Sauté the Onion

Melt your butter and toss in the onion. Let it soften and turn translucent—kind of like when you open your curtains after sleeping in a little too long. When you smell that buttery-onion mix, you’ll know you’re on the right track.

Step 2: Build the Base

Add potatoes, broth, water, and your bouillon cubes. Give everything a stir. Bring it to a boil, then reduce the heat, cover it, and let it simmer. The potatoes should go completely soft—like “poke with a fork and it surrenders immediately” soft. It takes about 20 minutes, depending on your stove’s mood that day.

Step 3: Let the Spinach Join the Party

Fresh spinach wilts in seconds. Frozen spinach takes a little longer. Either way, this is the moment the soup starts turning that beautiful deep green that makes you feel like you’ve made something nutritious—even if you’ll be topping it with extra sour cream later.

Step 4: Blend + Creamify (yes, I made that word up)

Carefully blend the soup in batches or use an immersion blender if you don’t trust yourself carrying hot liquid across the kitchen (relatable). Pour it back into the pot and whisk in half-and-half, salt, and pepper. It’ll look silky, like some kind of spa treatment.

Step 5: Sour Cream Time

Turn the heat down low—LOW—and whisk in your sour cream. It melts in beautifully. If the soup looks slightly speckled at first, don’t panic. Stir a little more or blend again. Life is full of tiny imperfections; soup can be too.

Storage Options:

This Easy Cream of Spinach Soup actually tastes even better the next day—kind of like how pasta somehow magically improves overnight. Store it in the fridge for about 3–4 days in an airtight container.

Can you freeze it? Yes… but dairy does that weird separation thing sometimes. A little blending or extra whisking fixes it mostly. It won’t be perfect, but honestly, perfect is overrated.

And cold? Surprisingly delicious. Gives off “spa café” energy if you serve it chilled.

Variations and Substitutions:

Let’s be honest: recipes should bend to your lifestyle, not the other way around. Here are some ways this creamy spinach soup can adapt:

• Vegetarian-friendly: Use veggie broth/bouillon.

• Heavier & richer: Substitute heavy cream for the half-and-half.

• Lighter: Whole milk works too.

• Protein boost: Leftover rotisserie chicken or bacon bits—no shame.

• Flavor twist: Nutmeg, garlic, paprika, lemon zest… just don’t add all at once unless you enjoy chaos.

• Different greens: Kale, chard, or arugula if you’re feeling adventurous.

What to Serve with Easy Cream of Spinach Soup?

This soup pairs beautifully with anything warm and carb-y. (Honestly, carbs pair well with everything.)

• Crusty bread—because dipping is a love language.

• Garlic toast—I mean… garlic.

• Grilled cheese—the nostalgic choice.

• Simple salad—balance? Maybe.

• Roast chicken—if you’re trying to turn the soup into a full, cozy meal.

Frequently Asked Questions:

Frozen spinach okay?
Totally. Frozen spinach is like fresh spinach’s reliable sibling who actually sets reminders.

How do I keep the dairy from curdling?
Low heat. Patience. Maybe a tiny prayer. Just don’t boil it.

Make-ahead friendly?
Yes, absolutely. This Easy Cream of Spinach Soup gets even better after sitting overnight. Let the flavors mingle—they like each other.

If you try this Easy Cream of Spinach Soup, I hope it brings you even a tiny bit of the comfort it brought me that rainy afternoon. Maybe it’ll remind you of someone, or a place, or a time you didn’t expect. Recipes do that sometimes.

Let me know how your version turns out — I’d honestly love to hear.

Keep the Flavor Coming – Try These:

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Easy Cream of Spinach Soup

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

A smooth and comforting Easy Cream of Spinach Soup made with fresh spinach, tender potatoes, onions, and a creamy blend of half-and-half and sour cream. A simple soup that feels warm, familiar, and beautifully nourishing.

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6 Servings

Ingredients

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• 1 cup chopped onion
• 2 tablespoons butter
• 2 cups chopped fresh spinach packed, or 1 (10–12 oz) package frozen spinach, thawed
• 3 medium potatoes approximately 1 pound, peeled and cut into 2-inch chunks
• 1 1/2 cups chicken or vegetable broth
• 1 1/2 cups water
• 2 chicken or vegetable bouillon cubes
• 2 cups half and half
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup sour cream plus additional for serving if desired
• Chopped chives for garnish
• 1 pinch ground allspice for garnish

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Instructions

 

Sauté the Onion

1. In a large saucepan set over medium heat, melt the butter and sauté the chopped onion for approximately 4 minutes, or until the onion becomes translucent and fragrant.

Build the Soup Base

1. Add the potatoes, broth, water, and bouillon cubes to the saucepan. Bring the mixture to a full boil, then reduce the heat to low. Cover and allow the soup to simmer for about 20 minutes, or until the potatoes are fully tender.

Add the Spinach

1. Stir in the fresh or thawed spinach and continue cooking for 2 to 4 minutes, or until the spinach is fully softened and incorporated into the broth.

Purée the Soup and Add Cream

1. Working in batches, purée the soup in a blender until smooth. Return the puréed mixture to the saucepan. Whisk in the half and half along with the salt and pepper. Warm the soup over low heat without allowing it to boil.

Incorporate the Sour Cream

1. Whisk in the sour cream until fully combined. Heat gently until the soup is hot, taking care not to simmer. An immersion blender may be used at this stage to ensure an exceptionally smooth texture.
2. Serve hot or chilled. Garnish with chopped chives, a light sprinkle of allspice, or an additional dollop of sour cream as desired.

Notes

This Easy Cream of Spinach Soup is naturally gluten-free as long as the bouillon cubes and broth used are certified gluten-free. Some brands include wheat-based stabilizers, so it is essential to check the ingredient label. All other components of the recipe contain no gluten. Serve with gluten-free bread or crackers if desired.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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