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This recipe can be prepared in 30 minutes or less
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1 1/2 Yukon gold potatoes, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)2 medium leeks, sliced2 medium carrots, diced (about 2/3 cup)2 cloves garlic, minced4 Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)1 cup light cream 1 cups packed fresh baby spinach
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.
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.