Cream of Spinach Soup Recipe

– 1 cup chopped onion – 2 tablespoons butter – 2 cups chopped fresh spinach, packed, or 1 (10 to 12-ounce) package frozen spinach, thawed – 3 medium potatoes (about 1 pound), peeled and cut into 2-inch chunk – 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 more for serving, if you like – Chopped chives, for garnish – 1 pinch ground allspice, for garnish

In a large saucepan over medium heat, sauté onion in butter for 4 minutes or until translucent. 


Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the potatoes are tender. 

Add spinach and cook for 2 to 4 minutes longer until spinach is tender. 

Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half and half, salt, and pepper. 

Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated. 

This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.