Cream of Spinach Soup


(Makes Six to Eight Servings)


Light olive oil 2 tablespoons
Yellow onions, chopped coarsely 10 ounces
Potatoes, peeled, roughly chopped 8 ounces
Garlic, minced 2 teaspoons
Fresh spinach 1 1/2 pounds
Vegetable stock or water 6 cups
Nutmeg 1/8 teaspoon
Cream 1 cup
Salt 2 teaspoons
White pepper 1/4 teaspoon

Cooking Instructions

  1. In a large soup pot, over medium-low heat, warm the olive oil
  2. Add the onions, potatoes, and garlic and cook until soft, about 5 minutes
  3. Add stock or water and bring to a simmer
  4. Add the spinach and cover and cook for 3 minutes or until wilted
  5. Remove from heat and puree
  6. Add the nutmeg, cream, salt, and pepper

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