Total Time
Prep 15 mins
Cook 30 mins

Wonderful comfort food from Rozanne Gold, a favorite cookbook author. This is a creamless creamed soup and it's delicious. It's made thick with potatoes and rich with butter. The color of this soup is stunning.

Ingredients Nutrition


  1. Bring water and salt to a boil; cut the potatoes in half lengthwise, and then into 1/2" thick slices; boil over medium-high heat for twenty minutes.
  2. Add the spinach and boil another 10 minutes being careful to not overcook in order to maintain it's bright green color.
  3. Drain, reserving 1 1/4 cups cooking liquid; in a food processor, process the potatoes and spinach until very smooth, adding the butter 1/2 T at a time.
  4. Return the puree to the pot and add the reserved liquid until the desired consistency; reheat slowly and season with salt and pepper; ladle into shallow soup plates and garnish with nutmeg or shaved cheese.
Most Helpful

A very green soup. I felt it needed a little something, so I added some chopped onions to the potatoes, which I liked a lot. This was more like three servings for me, but I admit that we like big servings of soup. I this will also work well with frozen spinach - might be its best use! Thanks for posting.

duonyte February 08, 2008

Hi sugarpea...made your Cream of Spinach soup tonight for myself and was so delicious, I am looking to make some easy recipes as I am recovering from hip surgury, and cannot stand to make big meals as yet...this one just fit the bill...just enough for us, and a little leftover...I served this with a small side salad (prepackaged of course), and a crusty roll...wonderful, I will make this again...thank you Sugarpea for sharing...another winner...KC

Kittencal@recipezazz April 10, 2004

Tastes fab but I did use this recipe as a base and did make changes. I used chicken broth and leftover creamed swiss chard and just realized I forgot to add the butter. I boiled my spuds til done, added the chard then pureed. Returned to pot and thinned with milk. Will definitely use again since I have lots of frozen kale and chard waiting to be used. Thanks

karen in tbay February 10, 2004