A recipe for Spinach Gruyere Soup! This smooth and comforting soup with spinach, potato, Gruyère cheese, and cream is perfect paired alongside rustic bread as a first course or on its own for a light lunch.
I’ve made mostly sweet treats for Halloween this year, so I wanted to add something a little more savory to the list. Adapted from Everyday Annie’s “Witches’ Brew,” this Spinach Gruyere Soup is such a fun and slightly more healthy option for the season. Potatoes are simmered in vegetable broth with leeks and garlic until tender, then blended with fresh spinach to make a smooth base.
Handfuls of shredded Gruyère cheese are stirred in along with heavy cream to add some creaminess before serving immediately with slices of rustic bread. If desired, garnish the soup with a little extra cream, shredded cheese, and a sprinkling of freshly ground black pepper.
I used an immersion blender to puree the soup after the potatoes were tender and spinach wilted. This made it so much easier to just blend right in the pot. If an immersion blender is not available, remove the soup from heat and allow to rest for a couple of minutes before transferring to a stand blender (in batches if needed). Be very careful of any splatter, since it will be hot.
The heavy cream is completely optional. I personally like to add about 1/2 cup to add a bit of creaminess along with the melted Gruyere cheese.
Adjust the amount of salt to taste. The level may differ based on the salt content of the vegetable broth. If most of the vegetable broth has been absorbed by the potatoes after simmering until tender, add a splash or so more as needed.
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Spinach Gruyere Soup Recipe
Adapted from Everyday Annie
Spinach Gruyere Soup
- 2 tablespoons unsalted butter
- 2 leeks white and light green parts only, cleaned and sliced
- 3 cloves garlic minced
- 1 medium russet potato peeld and chopped into 1 inch pieces
- 3 1/2 cups vegetable broth
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon freshly ground nutmeg
- 10 ounces fresh baby spinach leaves washed and dried
- 4 ounces Gruyere cheese shredded, plus more for garnish if desired
- 1/2 cup heavy cream plus more for garnish
- Rustic bread for serving, optional
- In a large pot, melt the butter over medium heat. Add the sliced leeks and cook until beginning to soften and lightly golden, 3-4 minutes. Add the garlic and cook until just fragrant, 30 seconds to 1 minutes.
- Stir in the chopped potato and add the vegetable broth. Season with salt, pepper, and nutmeg. Bring to a boil, then reduce heat to a simmer, cover, and cook until the potatoes are tender, 15-20 minutes.
- Add the spinach, cover, and cook just until wilted, 1-2 minutes. Remove from heat and use an immersion blender or stand blender to puree the soup until smooth. Stir in the gruyere cheese a handful at a time until melted and smooth, returning to heat briefly if needed to blend. Stir in the heavy cream. Transfer to individual serving bowls, top with a little extra cream and/or cheese if desired, and serve immediately.