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Ingredients Jump to Instructions ↓

  1. 1 1/2 Yukon gold potato , peeled and cut into 1/2-inch cubes (about 3 1/2 cups)

  2. 2 medium leek , sliced

  3. 2 medium carrot , diced (about 2/3 cup)

  4. 2 clove garlic , minced

  5. 4 cup Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)

  6. 1 cup light cream

  7. 1 cup packed fresh baby spinach

Instructions Jump to Ingredients ↑

  1. 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.

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