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.