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Horizontal image of three bowls of creamy potage on a white towel with fresh spinach leaves and a wooden spoon.

Potage Creme d’Epinards: Cream of Spinach Soup

  • Author: Shanna Mallon
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Forgot about that bag of spinach in your fridge? It’s not too late to make a velvety, savory cream of spinach soup.


  • 1/2 cup chopped yellow onion
  • 5 tablespoons butter, divided and softened
  • 4 cups (1 5-ounce bag) packed fresh spinach leaves, chopped into thin slices
  • 3 tablespoons all-purpose flour
  • 5 1/2 cups vegetable stock or broth
  • 2 egg yolks
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Cook the onions in 3 tablespoons of the butter in a 3-quart saucepan on medium heat until tender and lightly browned, about 5 minutes.
  2. Add the chopped spinach and cook for another 5 minutes, until the leaves are tender and wilted. Sprinkle in the flour and stir over medium heat for 3 minutes.
  3. While the spinach is cooking, simmer the vegetable stock in a separate small pot. Once it is at a low simmer, add it into the spinach mixture and keep warm over low heat.
  4. Whisk together the egg yolks and cream in a small mixing bowl. Whisking constantly, very slowly pour in one cup of the hot soup until completely incorporated. Gradually add the tempered mixture back to the soup in a slow, steady stream, stirring constantly. Warm the mixture, while stirring, for a couple minutes.
  5. After everything is combined, remove from heat. Add the remaining two tablespoons of butter. Season with salt and pepper, and adjust seasonings if needed. Serve while warm.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes