Cream of Spinach Soup

James Peterson

Cookbook Author

This recipe comes from James Peterson, author of many cookbooks, including Splendid Soups.


  • 3 medium leeks, cleaned and sliced thin
  • 1 large Yukon Gold potato, peeled and cut into thin slices
  • 1 quart milk, water, or chicken broth
  • 2 10-ounces bags of spinach or 2 10-ounce bunches, stemmed and washed
  • 1/2 cup heavy cream
  • Salt
  • Freshly ground black pepper


Put leeks and potatoes in a pot with the liquid and bring to a gentle simmer. Cook until the potatoes and leeks are completely soft, about 25 minutes. Add spinach and return to a simmer.

Purée in a blender or using a hand-held immersion blender and strain into a clean pot. Add the heavy cream and bring to a simmer. Season to taste with salt and pepper before serving.


4 servings