Cooking 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