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  • Writer's pictureAlcoeur Gardens

Alcoeur Apron's Cream of Spinach Soup


  • 1 cup chopped onion

  • 2 tablespoons butter

  • 2 cups chopped fresh spinach - packed (or 1 10-oz package frozen spinach, thawed)

  • 3 medium potatoes, peeled and quartered (about 1 pound)

  • 1.5 cups chicken broth (or vegetable broth for vegetarian option)

  • 1.5 cups water

  • 2 chicken bouillon cubes (or vegetable)

  • 2 cups half-and-half

  • 1/2 teaspoon salt

  • 1/8 teaspoon pepper

  • 3/4 cup sour cream

  • Optional: top with chopped chives and/or ground allspice


  1. In a large saucepan over medium heat, sauté onion in butter for 4 minutes or until translucent.

  2. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender.

  3. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.

  4. Purée the soup, either with an immersion blender or working in batches with a standing blender.

  5. Whisk in half-and-half, salt, and pepper.

  6. Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated to the rest of the soup.

This soup can be served hot or chilled. Garnish with chopped chives, sprinkle of allspice, or a dollop of sour cream. Enjoy!


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