This creamy spinach soup with Parmesan croutons is simple, nutritious, and one of the best spinach soups I’ve tasted. With a few easy swaps it can also be made vegan.
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With two small children at home, getting vegetables into their meals can be a challenge—especially with a picky five-year-old who often refuses anything that isn’t fully blended. One reliable exception has been Greek spinach rice, but most days I end up hiding greens in smoothies or soups. That inspired me to make this creamy spinach soup, and I’m happy to say it was a winner.
The base of the soup is sautéed potatoes and leeks, a comforting and familiar pairing that helps balance the flavor of the spinach. If you like the potato-and-leek combo, some of my other recipes using these ingredients are Chunky Potato Leek Soup, Potato Leek Casserole, and Potatoes, Leek and Feta Pie.
My kids adore creamed potato-and-leek soup, so I used that base and stirred in a generous amount of spinach. The result was smooth, mild, and easy for them to enjoy—both ate it happily.
If you struggle to get veggies into your children too, I’d love to hear your tips. I’m always looking for new, creative ways to sneak in extra greens.
How do you make this creamy spinach soup?
This recipe is straightforward and requires just a few everyday ingredients:
- Leeks (white and light green parts);
- Potatoes (small or large, cubed);
- Baby spinach, washed;
- Olive oil, ghee, or butter;
- Vegetable or chicken stock, or water;
- Heavy cream (optional).
To serve like in the photos you’ll want:
- Sourdough bread slice;
- Shredded Parmesan cheese.
Vegan options:
- Sauté the leeks and potatoes in oil instead of butter or ghee;
- Skip the cream or use a plant-based alternative;
- For the crouton, omit the Parmesan and brush the toast with olive oil.
Other topping ideas:
- Bacon bits or crispy prosciutto (omit for vegetarian/vegan);
- Sliced scallions;
- A dollop of Greek yogurt or vegan yogurt as an alternative.
What do you need to make and serve this soup?
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- A heavy pan or Dutch oven is ideal for sautéing the leeks and potatoes and then simmering the soup;
- Any sturdy soup bowls work for serving; choose simple or decorative bowls depending on your preference.
I hope you enjoy this soup as much as we do. Cheers!
Creamy Spinach Soup with Parmesan Croutons
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Ingredients
- 3 Leeks white and light green parts only, washed and chopped
- 5 Potatoes small or 3 large, cut into cubes
- 4 cups Baby spinach washed
- 4 cups Stock or water
- 2 tbsp Olive oil, ghee or butter
- 6 tbsp Heavy cream optional
- 1 Slice Sourdough bread
- 1 tbsp Parmesan cheese shredded
- Salt and pepper to taste
Instructions
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In a Dutch oven or heavy pan, heat the oil or butter and add the chopped leeks and potatoes. Sauté for about 5 minutes until softened.
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Add the stock or water, bring to a simmer, and cook for about 20 minutes until the potatoes are fork-tender.
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Stir in the spinach and cook another 5 minutes until wilted and tender.
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Meanwhile, sprinkle the shredded Parmesan on the bread and toast in a toaster oven until the cheese is crispy, about 5 minutes. Remove and cut into crouton-sized squares.
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Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a regular blender—be careful with hot liquid.
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Finish with a splash of cream, if using, then season with salt and pepper. Serve in bowls topped with Parmesan croutons and an optional dollop of cream or yogurt.
Notes
Nutrition
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Carbohydrates: 36g
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Protein: 7g
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Fat: 11g
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Saturated Fat: 4g
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Cholesterol: 21mg
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Sodium: 569mg
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