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
Calzone
Hearty, seasoned tomato sauce and mozzarel...
Instant Pot® Chicken Noodle Soup
Our recipe for Instant Pot® Chicken Noodl...
Two-Cheese Party Pastries
These savory Napoleon appetizers feature ...
Teriyaki Pork Kabobs
Fire up the grill to make these tasty glaz...