Spinach Gruyere Soup
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.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 2
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.
- 3
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.