French Spring Soup

Name: French Spring Soup
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: ¼ cup (½ stick) unsalted butter; 1 pound leeks, chopped; 1 medium onion, chopped; 1 quart (4 cups) water; 1 quart (4 cups) chicken or vegetable broth; 3 large potatoes, peeled and chopped; 1½ cups sliced mushrooms; 1 bunch (about 1½ lbs) fresh asparagus, cut into 1-inch pieces; 2 large carrots, peeled and chopped; ⅓ cup uncooked long-grain white rice; 1 garlic clove, minced; 1½ teaspoons salt; 8 ounces fresh spinach; 1 cup half-and-half or heavy cream (or whole milk for lighter soup)

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If you’re on the hunt for a French soup recipe that’s bright, comforting, and loaded with veggies, let me introduce you to French Spring Soup. This bowl is everything we love about French country cooking—simple, seasonal ingredients, gently simmered into a creamy, soul-warming soup. It’s the perfect way to celebrate asparagus season, clean out the crisper, or just get a little more veggie love into your week.

A ladle and bowl of creamy French spring soup filled with potatoes, carrots, spinach, asparagus, and mushrooms. Fresh vegetables in a light, healthy soup perfect for spring dinners.

Why You’ll Love This French Soup Recipe

Packed with veggies: Leeks, potatoes, asparagus, carrots, spinach, and mushrooms.
Creamy but light: Finished with half-and-half or heavy cream for just enough richness.
Totally adaptable: Swap out veggies with what’s in season or your favorites.
Easy one-pot wonder: Minimal steps and fuss.
Family-friendly: Gentle flavors even picky eaters will enjoy.

Ingredients for French Spring Soup

Butter: For sautéing and a touch of richness.
Leeks & onion: The sweet, classic French base.
Potatoes: For body and a little natural creaminess.
Mushrooms: Earthy depth (white or cremini are great).
Asparagus: The star of the show—chopped into bite-size pieces.
Carrots: For sweetness and color.
White rice: Helps thicken the soup as it cooks.
Garlic & salt: Simple seasonings.
Chicken or vegetable broth: Your choice, depending on your mood.
Spinach: Stirred in at the end for a burst of green.
Half-and-half or heavy cream: To finish (or use whole milk for a lighter touch).

For precise amounts, check the recipe card at the end of the post.

An overhead view of fresh soup ingredients: carrots, asparagus, potatoes, spinach, mushrooms, leeks, broth, and herbs. All ready for a healthy French spring soup recipe.

How to Make French Soup Recipe (French Spring Soup)

Sauté the aromatics:
Melt butter in a large pot over medium heat. Add the leeks and onion, and cook until tender and fragrant.

A pan of freshly sautéed leeks and onions, the perfect aromatic base for making French spring soup. Simple, healthy, and full of flavor for homemade soups.

Simmer the veggies:
Pour in the water and chicken or vegetable broth. Add the potatoes, mushrooms, asparagus, carrots, rice, garlic, and salt. Bring to a boil, then lower the heat and simmer for about 30 minutes, until the veggies and rice are soft.

A pot of vegetable soup with mushrooms, leeks, potatoes, carrots, and herbs simmering in broth. A healthy, French-inspired soup for spring and garden fresh meals.

Finish with greens and cream:
Stir in the spinach and half-and-half (or cream) and simmer another 5 minutes, just until the spinach wilts and everything is silky.

A saucepan of creamy French vegetable soup with cream being poured in, showing the rich, comforting texture. Perfect for cozy spring dinners and family gatherings.

A close-up of French spring soup packed with fresh spinach, asparagus, carrots, potatoes, and mushrooms in a creamy broth. Easy, healthy, and perfect for soup season.

Serve and enjoy:
Ladle into bowls and serve hot, maybe with a sprinkle of fresh herbs or an extra swirl of cream. Grab a crusty piece of bread and get cozy!

Bowls of French spring soup with creamy broth and a mix of spring vegetables like asparagus, spinach, potatoes, and carrots. Easy, fresh, and perfect for spring soup season.

French Soup Recipe Swaps & Tips

Vegetable swaps: Use green onions for leeks, shallots for onion, zucchini for asparagus, or butternut squash for carrots. Swiss chard or kale work instead of spinach.
Broth: Use veggie broth for a vegetarian version or chicken broth for more savory depth.
Rice: Cauliflower rice works for a lower-carb twist.
Dairy-free: Try coconut cream or just skip the cream for a lighter, brothier soup.
Add herbs: Stir in fresh thyme or parsley for extra flavor.

A bowl of French spring soup featuring creamy broth, potatoes, spinach, carrots, asparagus, and mushrooms. A family-friendly, gluten-free meal for soup lovers.

Serving & Storage

Serve: Hot, garnished with fresh herbs or a drizzle of cream.
Pair: With a green salad and crusty baguette for a complete French bistro vibe.
Store: In an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

FAQ

Can I make this soup ahead?

Yes! The flavors get even better after a day in the fridge. Just reheat gently before serving.

Can I make it vegan?

Absolutely. Use veggie broth and skip the cream or use a plant-based alternative.

What if I don’t have asparagus?

Zucchini, green beans, or peas are great stand-ins—use whatever’s fresh and in season.

Can I puree the soup?

Sure! For a velvety French potage, use an immersion blender to puree part or all of the soup before adding the spinach and cream.