Garlicky Potato Leek Soup
Ingredients
1.5 pounds Yukon Gold potato, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
2 medium leek white part only, sliced
2 medium carrot, peeled and diced (about 2/3 cup)
2 cloves garlic, minced
4 cups Swanson® Chicken Broth
1 cup light cream
1 cup packed fresh baby spinach
2 medium leek white part only, sliced
2 medium carrot, peeled and diced (about 2/3 cup)
2 cloves garlic, minced
4 cups Swanson® Chicken Broth
1 cup light cream
1 cup packed fresh baby spinach
Instructions
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.
Stir the cream and spinach in the saucepot. Heat through.
Directions
Print
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.
Ingredients
1.5 pounds Yukon Gold potato, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)2 medium leek white part only, sliced2 medium carrot, peeled and diced (about 2/3 cup)2 cloves garlic, minced4 cups Swanson® Chicken Broth1 cup light cream1 cup packed fresh baby spinach
Picante Cornbread Squares
Picante sauce and Cheddar cheese add excit...
Basil-Mushroom Tartlets
These savory appetizers will satisfy the m...
Mushroom Mozzarella Bruschetta
Toasted Italian bread slices make the perf...
Crabmeat Cups
Light and airy puff pastry cups hold an en...