Begin by heating a large pot or Dutch oven over medium heat. Add diced bacon and cook for about 5–7 minutes until crispy and golden.

Once done, remove the bacon and place it on paper towels to drain excess fat, leaving the delicious bacon grease in the pot.

In the same pot, add a tablespoon of butter and melt it over medium heat. Introduce diced onion, celery, and carrot, sautéing for around 5–7 minutes until they become tender and fragrant.

Now, incorporate diced potatoes and pour in your chicken or vegetable broth. Increase the heat to bring the mixture to a rolling boil.

Once boiling, reduce the heat to a gentle simmer and let it cook for about 15 minutes, or until the potatoes are fork-tender.

After the potatoes are tender, add in the fresh peas and spinach, stirring to combine. Let the soup simmer for an additional 5 minutes.

Pour in the heavy cream and stir well to incorporate. Add freshly chopped dill, and season with salt and pepper to taste.

Allow the soup to gently simmer for another 5 minutes without bringing it back to a boil.

Ladle the French Spring Soup into bowls, and top each serving with a sprinkle of crispy bacon and extra dill.