Chilled Spicy Spinach Soup

Tammy Brownlow


Perfect for summer this soup is chilled with a surprising spicy kick. The red potatoes thicken and add a rich creamy texture. This would be a perfect first course for a grilled juicy steak dinner.

With a crusty hot roll or a light salad it makes for a nice light refreshing lunch or dinner.


★★★★★ 1 vote

Makes 3 cups
10 Min
15 Min
Stove Top


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  • 2 Tbsp
    olive oil
  • ·
    salt and pepper
  • 2 1/2 c
    fresh spinach leaves, stems removed
  • 1
    serrano pepper, seeded and chopped
  • 1
    leek, washed and chopped white part only
  • 2
    green onions, sliced white and green parts
  • 2 large
    garlic cloves, minced
  • 2 large
    red potatoes, peeled and chopped
  • 1 1/2 c
    water with one chicken bouillon cube dissolved, or chicken broth
  • 1/3 c
    whole milk

  • ·
    teaspoon sour cream per serving
  • 2 slice
    turkey bacon, cooked crisp and crumbled

How to Make Chilled Spicy Spinach Soup


  1. In a large sauce pan add olive oil. Turn heat to medium and sprinkle about half a palm full of salt and 8 turns on a pepper grinder. Add spinach, garlic, leek, onion, and serrano pepper.
  2. Cook about 5 minutes until spinach is wilted and leeks have softened.
  3. Add water, bouillon cube (or chicken broth) and potato. Cook until potato is tender, about 10 minutes. Turn off heat and allow to come to room temperature.
  4. In your food processor pulse cooled spinach mixture until smooth and creamy. Add 1/3 cup milk and pulse until well combined.
  5. Transfer to a plastic container and refrigerate until ready to serve at least 2 hours to overnight. Enjoy!
  6. Serve with 1 teaspoon of sour cream and crumbled bacon.

Printable Recipe Card

About Chilled Spicy Spinach Soup

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat
Other Tags: Quick & Easy, Healthy

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