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Cream of Spinach Garnished with Le Péribonka

Cream of Spinach Garnished with Le Péribonka

4 portions


  • 15 ml (1 tbsp.) salted butter
  • 1 onion, chopped
  • 1 L (4 cups) spinach
  • 3 potatoes, peeled and diced
  • 750 ml (3 cups) vegetable broth
  • 250 ml (1 cup) milk
  • Salt and freshly ground pepper
  • 100 g (3½ oz.) Le Péribonka cheese, diced


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  • In a large saucepan, melt the butter on medium heat and cook the onion for 2 minutes.
  • Add the spinach, potatoes, broth and milk. Season with salt and pepper. Bring to a boil and let simmer, covered, for 15 minutes or until the potatoes are tender.
  • In a blender, purée the potage. Transfer the potage back to the saucepan and reheat. Adjust the seasoning. Serve garnished with the cheese.

To serve cold:

  • Pour the potage in a sealable container and let cool before refrigerating. Chill for at least 1 hour. If the potage is too thick, add a little milk or cream, as desired. Serve garnished with the cheese.


  • The potage will keep in the refrigerator for 5 to 7 days. You may also freeze it, without the cheese. A potage that has been frozen must be served hot. Add the cheese just before serving.

You can use these cheeses for this recipe