1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2" cubes
2 medium leeks, sliced
2 medium carrots, diced
2 cloves garlic, minced
4 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
1 cup light cream
1 cups packed fresh baby spinach
Directions:
PLACE potatoes, leeks, carrots, garlic and broth in saucepot. Heat to a boil. Cook over low heat 10 min. or until vegetables are tender.
STIR in cream and spinach. Heat through.