Description
A creamy yet light French soup recipe loaded with spring vegetables like asparagus, leeks, and spinach—perfect for a fresh and comforting meal.
Ingredients
Scale
- 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)
Instructions
- Melt butter in a large pot over medium heat. Add leeks and onion; cook until tender.
- Add water, broth, potatoes, mushrooms, asparagus, carrots, rice, garlic, and salt. Bring to a boil, then reduce heat and simmer 30 minutes, until veggies and rice are soft.
- Stir in spinach and cream. Cook 5 minutes more, until spinach is wilted and soup is creamy.
- Serve hot, garnished with fresh herbs or extra cream if you like.
Notes
You can swap in-season vegetables, use veggie broth for a vegetarian version, or add herbs like thyme or parsley for extra flavor. The soup stores well and tastes even better the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 5g
- Sodium: 460mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg