Potatoes get punched up with lots of flavorful vegetables in this quick-cooking, creamy soup that's sure to keep them coming back for more.
cost per recipe: $7.90
The price is determined by the national average.
pounds Yukon Gold potato, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
medium leek, sliced
medium carrot, peeled and diced (about 2/3 cup)
cloves garlic, minced
cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
cup light cream
cup packed fresh baby spinach
Stir the potatoes, leeks, carrots, garlic and broth in a 4-quart saucepot. Over medium-high heat, heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the vegetables are tender.
Stir the cream and spinach in the saucepot. Heat through.