Garlicky Potato Leek Soup

Campbell's Garlicky Potato Leek Soup Recipe

Potatoes get punched up with lots of flavorful vegetables in this quick-cooking, creamy soup that's sure to keep them coming back for more.

At a glance

Prep

20 min.

Total

35 min.

Serves

6

Servings: about 1 cup each

Cook: 15 min.

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Swanson® Certified Organic Chicken Broth

    Swanson® Certified Organic Chicken Broth

  • Swanson® Natural Goodness® Chicken Broth

    Swanson® Natural Goodness® Chicken Broth

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What You'll Need

1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
2 medium leeks, sliced
2 medium carrots, peeled and diced (about 2/3 cup)
2 cloves garlic, minced
4 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 cup light cream
1 cup packed fresh baby spinach

How to Make It

  • 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.

  • 2

    Stir the cream and spinach in the saucepot. Heat through.

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RID#25650

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