Creamy Kale and Spinach Soup

So we were out to dinner for our anniversary last week (22 years!) and the waiter announced that the soup was Creamy Spinach. I said to myself, “sounds very tasty, but you just have to know that it is loaded with butter and cream.” I opted for the Gazpacho instead, which I would have done anyway, having just posted my own version and being a big fan of vinegar/tomato/onion/cucumber combinations. The Gazpacho was perfectly pureed. A little watery, but screaming with flavor.  I loved it, even though I had always thought that Gazpacho was by definition, chunky. Seeing as I don’t get out much, what do I know?

Back to Spinach and Kale. The next day, with Creamy Spinach Soup still on my mind, I realized that we were well stocked with greens, and I decided to take a shot at my own version of  a Creamy Spinach Soup that was not artery clogging. The strategy was to add in a few peeled white potatoes for creaminess and to toss in some kale to keep it interesting, and to possibly blend in an avocado at the end. I’m curious what the effect of the avocado would have been, but the fact is, by the time my immersion blender was finished working its magic, I didn’t want to change a thing. I would be curious to do a side-by-side taste test of the version that I had passed up the previous evening and I’m perfectly willing to admit that a French restaurant knows a thing or two about cream soups, but here’s the deal: the only fat mine had in it was a few tablespoons of olive oil and it was outrageously flavorful, creamy and just a delightful new vehicle for consuming kale. And who among us isn’t looking for that?


  • 3 Tbsp. olive oil
  • 2 large onions
  • 2 medium white potatoes. Peeled and chopped
  • 6 cups fresh kale, washed, torn from the stems and spun dry
  • 4 cups fresh spinach (Any combination of greens would probably work. This happens to be what I had on hand.)
  • 4 cups vegetable stock
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 1/2 tsp. freshly ground nutmeg


  • Heat olive oil in a large soup pan or stock pot. Add chopped onions and potatoes. Cook on medium-high heat, stirring frequently until both are very soft, about 10 minutes.
  • Add kale and spinach in batches. Cover to help the greens to cook down and make room for more. Once all of the greens are in the pot, continue cooking for 10 minutes, stirring frequently.
  • Add vegetable stock and spices. Cover and simmer for 20 minutes. Remove from heat. Allow to cool slightly and then puree with an immersion blender or a regular blender.
  • Reheat and serve warm.