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Creamy cheddar is the ideal match for the familiar flavor of spinach in this Spinach Cheddar Soup. This classic blend of flavors is both warming and easy-to-make. It’s hearty enough for fall to winter and for this recipe we’re using both fresh and frozen spinach to make sure it’s really packed full of veggies!
To make this this soup hearty and extra creamy we’re using a few potatoes. This is a simple trick to make any soup creamy without adding more dairy, but in this case it also gives the soup a nice, comforting foundation for the other flavors.
We’re also using 1 onion to give the mixture flavor, too. And we can’t forget the vegetable broth here. This gives a much more intense flavor than just using water. But, you can always use some chicken or beef stock if you don’t need to keep this soup vegetarian.
Some frozen spinach goes in with the potatoes and then we add the fresh spinach closer to the end of cooking.
To get that smooth texture use a metal stick blender to make everything come together. Then add in your shredded cheddar cheese and stir to incorporate the creamy flavor throughout the soup. For a little added oomph extra sharp cheddar is the way to go.
This Spinach Cheddar Soup is really tasty with some croutons or some crackers. Personally I love onion crackers for a bit of extra flavor.
This filling, comforting soup is also full of nutrients which makes it a double whammy. Serve this soup with sandwiches or protein of your choice for a hearty meal that’s full of flavor.
Spinach Cheddar Soup
Yield(s): Makes 8 servings
25m prep time
17m cook time
278 calories
Diet: Gluten-Free, Vegetarian
you're making mealtime meaningful.
Ingredients
- 1 tablespoon butter
- 1 medium white onion, diced
- salt and pepper to taste
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 Russet potatoes, peeled and cubed
- 1 (8 oz) package frozen spinach
- 1 1/2 teaspoons Italian seasoning
- 2 teaspoons dried parsley flakes
- 1 1/2 cups milk
- 2 tablespoons cornstarch
- 5 oz fresh spinach
- 2 cups shredded cheddar cheese
Preparation
- Heat butter over medium in stockpot. Add onion and cook for 5 minutes. Add salt, pepper, and garlic. Cook for 2 minutes.
- Add broth and potatoes and bring to simmer then cook for 8 minutes. Add frozen spinach, Italian seasoning, and parsley flakes and cook for 5 minutes more or until potatoes are fork tender. Break up frozen spinach.
- In small jar combine milk and cornstarch. Tighten lid well and shake until starch is dissolved. Add to pan and stir well. Cook for 2 minutes or until thickened.
- Remove from heat and add fresh spinach. Stir well and cover. Let sit for 3 minutes. Use a metal stick blender to puree soup mixture. Or keep soup chunky per your preference. Stir in cheese. Taste and add salt and pepper to taste. Serve piping hot.
Recipe adapted from The Kitchen Magpie.