Creamy Spinach Soup
Cuisine: American
Author: Kitchens
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
  • vegetable oil, for sautéing, as needed
  • 3 ounces yellow onions, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 5 ounces bacon, cut to a brunoise
  • 1 1/4 ounces chicken base or bouillon cubes
  • 1 1/2 Quarts water
  • 1 pound 1 ounce baby spinach, coarsely chopped
  • 2 ounces White Roux (recipe below)
  • 7 ounces white Cheddar cheese, grated
  • 1 Cup heavy cream
  • croutons, as needed
  • 5 ounces bacon, cut in 1/2-inch wide strips
  • black pepper, to taste
  • ground nutmeg, to taste
  • extra virgin olive oil, for garnish
White Roux
  • 4 Tablespoons butter, salted
  • 6 Tablespoons all-purpose flour
  1. Sauté the sliced bacon till just crispy in a little oil in a sauté pan. Drain on paper towels and set aside.
  2. Sauté the bacon brunoise in some oil in a 4 quart non-reactive saucepan. Add the chopped onions and garlic and sauté for a minute. Add water and chicken base and bring to a boil. Blend in the White Roux and simmer for 3 minutes. Add the spinach and bring to boil again. Round off with the heavy cream and season to taste.
  3. Serve the soup in bowls, garnish with grated cheddar and reserved bacon. Drizzle some oil on the soup. Serve the croutons as a side.
White Roux
  1. Heat fat or over medium high heat. Add flour all at once, whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
  2. Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
  3. Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.
Recipe by Recipes at