Creamy Spinach Soup With Goat Cheese

Creamy Spinach Soup With Goat Cheese

Photo Credit: Stacy Zarin Goldberg & Food Styling by Lisa Cherkasky


2 tablespoons olive oil

1 medium yellow onion, chopped (about 1 cup)

1 small russet potato (6 ounces), peeled and diced

3 cups low-sodium chicken or vegetable broth

1/2 teaspoon kosher salt, or more to taste

1/4 teaspoon freshly ground black pepper

16 cups (8 ounces) fresh baby spinach

1 cup low-fat milk (1%), or more as needed; can substitute 1 cup additional broth

3 ounces soft goat cheese (chevre)

2 tablespoons plain yogurt (low-fat or full fat)


In a medium pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened, about 3 minutes. Add the potato, broth, salt and pepper and bring to a boil.

Reduce the heat to medium-low, cover and simmer until the potato is tender, about 10 minutes. Add the spinach, return the soup to a boil and cook until the spinach is completely wilted but still a vibrant green, 1 to 2 minutes. Remove from the heat.

Using an immersion blender, blend the soup until smooth. (Alternatively, let the soup cool for 15 minutes, then puree in batches in a stand blender.)

Return the pureed soup to medium heat; add the milk and cook until warm but not boiling. Add the goat cheese to the pot and whisk until melted.

In a small bowl, stir the yogurt with just enough water or milk, a teaspoon at a time, until it is the consistency of pancake batter.

Ladle the soup into serving bowls and, using a fork, drizzle the yogurt on top as a garnish and serve.

Makes 4 servings

Per serving: Calories 180; Total Fat 9g; (Sat Fat 3g); Protein 9g; Carb 18g; Fiber 4g; Cholesterol 15mg; Sodium 280mg; Total Sugar 4g

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