Directions

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, 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

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