Potato Leek Soup

Submitted by *Parsley*

"I don't remember the magazine I got this from, but I added/subtracted some stuff from the original. I make this soup so often in fall/winter."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 12

ingredients

• 1360.77 g yukon gold potatoes, cut into 1/2 ", cubes
• 4 medium leeks, washed and thinly sliced
• 473.18 ml thinly sliced carrots
• 3 garlic cloves, minced
• 1419.54 ml chicken broth or 1419.54 ml beef broth
• 236.59 ml light cream
• 236.59 ml fat-free evaporated milk
• 283.49 g frozen chopped spinach, thawed
• 14.79 ml paprika
• salt and pepper

directions

1. Heat broth in a large soup pot over med/high heat.
2. Add potatoes, leeks, carrots and garlic. Heat to a boil. Reduce heat and & simmer 15-20 minutes or until potatoes are tender.
3. Stir in cream, evaporated milk and spinach. Add paprika and salt/pepper. Heat through.