Spinach Gruyere Soup

Course Soup
Cuisine N/A
Keyword gruyere, halloween, soup, spinach
Prep Time 15 minutes
Cook Time 20 minutes
0 minutes
Total Time 35 minutes
Servings 4 Servings


  • 2 tablespoons unsalted butter
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 medium russet potato peeld and chopped into 1 inch pieces
  • 3 cups vegetable broth
  • salt and pepper to taste
  • 8 ounces baby spinach leaves washed and dried
  • 4 ounces Gruyere cheese shredded


  • In a large pot, melt butter over medium heat. Add the chopped onions and cook until just beginning to soften, 3-4 minutes. Add the garlic and potatoes. Cook until just fragrant, 30 seconds to 1 minutes. Pour in the vegetable broth and bring to a boil. Season with salt and pepper, reduce heat to medium low, cover, and simmer until potatoes are tender, about 15 minutes.
  • Add the spinach and cover just until wilted, 1-2 minutes. Remove from heat and use an immersion blender until soup is smooth. If an immersion blender is unavailable, carefully pour soup into blender or food processor to puree. Stir in the gruyere cheese until melted and smooth, returning to heat briefly if needed. Serve immediately.