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


2 Tbsp
olive oil
salt and pepper
2 1/2 c
fresh spinach leaves, stems removed
serrano pepper, seeded and chopped
leek, washed and chopped white part only
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


1In 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.
2Cook about 5 minutes until spinach is wilted and leeks have softened.
3Add 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.
4In your food processor pulse cooled spinach mixture until smooth and creamy. Add 1/3 cup milk and pulse until well combined.
5Transfer to a plastic container and refrigerate until ready to serve at least 2 hours to overnight. Enjoy!
6Serve with 1 teaspoon of sour cream and crumbled bacon.

About this Recipe

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