What is better as an appetizer than a nice bowl of creamy spinach soup? This spinach soup recipe is simple, delicious, and filling, making it a perfect first course to a great meal – or get a loaf of crusty French bread, some butter and make this your dinner tonight!
For more delicious ways to incorporate spinach into your diet, why not make this Pan Fried Spinach & Cream Cheese Stuffed Chicken Breasts Recipe? Or a Creamy Spinach Casserole?
Creamy Spinach Soup
This spinach soup is inspired by THE most popular soup recipe on my website, I took my creamy potato hamburger soup and made it into a vegetarian version! Spinach soup isn’t the first thing a lot of people think of when it comes to delicious soups, but it is incredibly creamy, tasty, and pretty nutritious as well.
The creaminess in this recipe comes from thickened milk, as well as the addition of Velveeta cheese, giving it that signature unctuousness that makes this way better than your average thin, watery vegetable soup.
Ingredients for Creamy Spinach Soup
- Chicken broth
- Potatoes (Russet is best here)
- Frozen vegetables (things like peas, corn, and carrots work well here)
- Basil & Parsley
- Velveeta cheese
- Fresh Spinach
How to Make Spinach Soup
- Fry the onion until soft in a medium skillet until softened
- Toast the garlic in the skillet until fragrant
- Transfer to a stockpot and add in the potatoes, broth, veggies, and herbs
- Cook until the potatoes are completely tender
- Whisk the cornstarch into the milk, and then add to the soup, along with the Velveeta
- Once totally melted, add the spinach, and stir until wilted, only a minute or two
- Serve into warmed bowls and enjoy
What Vegetables Can You Use?
The great thing about this easy spinach soup is that you can honestly use whatever vegetable you prefer. The potatoes are a MUST – they break down a bit and thicken the soup. While the classic bag of frozen peas, corn, and carrots, you could also add any other veggies you have on hand.
If you want to add any sort of other root vegetables like parsnips or turnips, though, make sure that you don’t use too much of it. You could very quickly turn this spinach soup into a turnip soup if you aren’t careful, their flavor can be overpowering!
How to Store & Reheat Your Soup
Just like any other soup recipe that uses milk, freezing, and reheating this soup can sometimes be a bit tricky. You can read a whole post on how to freeze soup for a ton of information.
If you want to store it for a few days, the best thing is just to store it covered in the fridge. But, if you are hoping to eat it all the way until next month, you will need to freeze it.
Make sure that you store it in a tightly lidded container so that no air can get at it whatsoever.
When you go to reheat it, you first need to make sure that it is totally defrosted before you put any heat on it. While you can certainly defrost some soups directly on the stovetop, if you tried to heat the solid lump of this soup, you would get some huge fat separation and end up with a gross puddles of milk fat on the top of your soup.
Pin This Recipe to Your Dinner Recipes Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Creamy Spinach Soup
- Prep Time
- 20 minutes
- Cook Time
- 30 minutes
- Karlynn Johnston
- 1 tablespoon butter
- 1 medium white onion peeled and diced
- 1 large garlic clove minced
- 6 cups chicken broth
- 6 cups peeled & diced Russet potatoes
- 2 cups frozen vegetable mix peas, corn, carrots mix
- 3 teaspoons dried basil
- 2 teaspoons dried parsley flakes
- 1 1/2 cups milk
- 2 tablespoons cornstarch
- 8 ounces Velveeta cheese cubed
- 1 (10 ounce) bag fresh spinach or more if desired
- In a medium skillet, fry the onion until softened. Add in the garlic, then sauté until fragrant.
- Place the onions and garlic in a large stockpot or the bottom of a slow cooker.
- Add in the potatoes, broth, vegetables, basil and parsley.
- Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.
- Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it's melted in completely, add in the spinach and stir. It will wilt in a minute or two.
- Once the spinach is cooked, spoon into bowls and serve.
- You can add more spinach to this if you want
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.