Total Time
45mins
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

Directions

  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 DH...it 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