Spring Soup

Springtime weather can be so unpredictable – some days it’s freezing cold and raining and other days it’s hot and sunny. We just had many days of cold rainy weather and while the sun is finally out, I still feel like I’m defrosting and drying off.

You probably already know how much love I have of soups and this one is no exception. It’s the kind of soup you can empty your fridge and pantry into with no messing up. Think about it like a vegetable stock, but you never strain anything out. It’s super easy to make and the girls love and I love it!

I know we’ll be eating this all weekend since we’ll be so busy prepping Matilda’s birthday food for her party on Sunday!!!

Spring Soup

  • Servings: 10
  • Difficulty: easy
  • Print


  • 1/4 cup (1/2 stick) unsalted butter
  • 2 large leeks, chopped
  • 1 onion, chopped
  • 1 cup celery, chopped
  • 2 quarts water
  • 3 large potatoes, chopped
  • 2 large carrots, chopped
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/3 cup uncooked long-grain white rice
  • 4 teaspoons salt
  • 1/2 pound fresh spinach
  • 1 cup heavy cream


  1. Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
  2. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
  3. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving. Enjoy! 

Recipe from: allrecipes.com

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