Spinach Soup

Spinach Soup
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Recipe for Spinach Soup. This recipe is from Chicago's Zinfandel restaurant and Chef Susan Goss


  • 1 1/2 teaspoons corn oil
  • 1 1/2 cups yellow onions, medium diced
  • 1/2 cup sliced green onions, both green and white parts
  • 1 3/4 cup peeled Yukon Gold potatoes, medium diced
  • 3/4 pound cleaned spinach leaves
  • 1 1/2 quarts vegetable stock
  • 1/2 cup heavy cream
  • 2 1/4 teaspoons kosher salt
  • 3/4 teaspoon pepper


  1. In a wide skillet, heat oil and sauté onions, green onions and potatoes until onions soften. Do not brown.
  2. Add vegetable stock and stir well then bring to a boil. Reduce heat and simmer for 15 minutes, until potatoes are soft. Add spinach and stir until leaves wilt, 1/2 minute. Remove from heat immediately -- an important step or you will lose that beautiful brilliant green color.
  3. Cool the soup to warm. Pureé in batches in the blender or food processor. Add cream and season with salt and pepper.
  4. Tip: It is important to cook, cool and pureé this soup very quickly!