For an easy weeknight meal, serve this rich bowl of soup with crusty French bread and a mixed green salad with vinaigrette.

Prep: 20 min - Cook: 15 min

1 1/2 lb. Yukon gold potatoes, peeled and cut into 1/2" cubes
2 medium leeks, sliced
2 medium carrots, diced
2 cloves garlic, minced
1 box (32 oz.) Swanson® Chicken Broth OR Natural Goodness™ Chicken Broth
1 cup light cream
1 cup packed fresh baby spinach


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.

Makes 6 servings

This recipe created by Swanson.