Creamy Spinach Parmesan Soup

Makes 4 servings

This light summer recipe is a creamy healthy soup very quick to make and is a great way to add leafy greens to your dinner rotation. Serve with some toasted garlic bread or crispy croutons to round out the taste and texture of this delicious soup.




1 bunch Spinach
1 Leek
2T Butter
1 1/2 cup Heavy Cream
2T Flour
1/4t. Thyme
1/2t. Celery Salt
1 cup Chicken Broth
pinch Nutmeg
2oz. Parmesan


Rough chop your spinach and leeks.

Melt butter and keep warm.


Saute chopped spinach and leeks in butter until tender but not browned.

Remove from heat and blend until smooth.

In a large pot, mix together milk and dry ingredients and mix well.

Add in chicken broth and whisk together until evenly mixed.

Heat pot over MED until heated throughout.

Add spinach puree back into your pot and simmer until hot thickened slightly.

Stir in grated Parmesan cheese.


Serve immediately and top with seasoned croutons and shaved Parmesan.


You can substitute the leek for a medium onion.


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