This is my favorite way to make cream of spinach soup! It’s easy, comforting and topped with crunchy bacon and potato bits for a satisfying crunch.
If you’re looking for more easy, satisfying soup recipes, also try this creamy tomato basil soup, this cold cucumber soup and this cilantro soup.
How to Make Cream of Spinach Soup
You’ll start by making the cream of spinach soup before making crunchy potato bits to add as a topping:
- Cook the Spinach. Heat olive oil in a large pot, then sauté chopped green onions for 2–3 minutes. Add fresh spinach and cook until wilted.
- Add liquids. Stir in heavy cream and chicken stock, bring to a boil, then reduce heat and simmer for 5 minutes. Season with salt, pepper, and optional nutmeg.
- Blend. Pour the soup into a blender and blend until smooth.
- Garnish. Ladle the soup into bowls, drizzle with extra cream, and top with crunchy potato bits and crumbled bacon.
(View more: Dinner Ideas)
How to Make Crunchy Potato Bits
Here’s how to quickly and easily make the crunchy potato bits to add to your cream of spinach soup:
- Prepare the Potatoes. Season potato cubes with salt and pepper. Heat olive oil in a saucepan over medium heat.
- Cook the Potatoes. Add the potato cubes and cook until crispy and golden on the outside, tender on the inside.
- Add to Soup. Drain on paper towels and top your spinach soup with the crunchy potato bits and crumbled bacon.
(Related: Creamed Spinach)
Can I Freeze Cream of Spinach Soup?
Yes, you can freeze cream of spinach soup. Just be aware though that you’re likely to lose quite a bit of texture when the soup thaws out due to the cream content.
You’ll first need to let the soup cool completely before transferring it into a freezer-safe airtight container. You can freeze the soup for up to 6 months.
To reheat, thaw the soup out overnight in the fridge before reheating on the stove top until it’s heated through or in the oven at 300℉ for about 15 minutes.
P.S. If you’re looking for another easy and comforting dinner using spinach, also try this soul-satisfying spinach artichoke casserole: https://nurturedhomes.com/spinach-artichoke-chicken-casserole
Cream of Spinach Soup
Ingredients
For the soup:
- 2 tbsp olive oil
- 1 ½ pound fresh spinach, well washed
- 4 green onions, chopped
- 3 cups chicken stock
- pinch of ground nutmeg, optional
- 1 cup heavy cream plus extra for decoration
- 6 bacon slices, cooked and crumbled
- salt and black pepper to taste
For the potato bites:
- 2 medium potatoes, peeled and cut into small cubes
- ¼ cup vegetable or olive oil
- salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot.
- Add the green onions and cook for 2-3 minutes.
- Add the spinach and cook for 2-3 minutes or until the spinach is wilted.
- Add the heavy cream and chicken stock.
- Bring to a boil over medium heat.
- Reduce the heat and simmer for 5 minutes.
- Remove from the heat.
- Add the nutmeg and season to taste with salt and black pepper.
- Pour the soup into blender and blend until smooth.
- To make the potato bites, season the potato with salt and black pepper.
- Heat the oil in a saucepan over medium heat.
- Add the potatoes and cook until the potatoes are brown and crispy on the outside and tender on the inside.
- Remove from the heat.
- Drain the potato cubes on paper towels.
- Ladle the soup into bowls.
- Decorate with extra heavy cream.
- Top with potato bites and bacon and serve.
