This garlicky potato leek soup recipe features tender potatoes paired with leeks, carrots, spinach and garlic in a creamy broth. It tastes like its been simmering on the stove all day, but you can have it ready to serve in just 35 minutes.
Ingredients
- 1 1/2 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 or Organic 100% Natural Chicken Broth or Natural Goodness Lower Sodium Chicken Broth
- 1 cup light cream
- 1 cup packed fresh baby spinach
Instructions
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Tips
- To Clean the Leeks: Trim root end and remove dark tops. Cut leeks into sections about 4-inches long. Slice in half lengthwise. Fill a baking dish or bowl with water. Place leeks in water, leeks will float while any dirt falls to bottom of dish.
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Step 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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Step 2
Stir the cream and spinach in the saucepot. Heat through.
