Potato Leek Soup

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: 40 mins
• Serves: 12

Ingredients

• 3  lbs yukon gold potatoes, cut into 1/2 ", cubes
• 4  medium leeks, washed and thinly sliced
• 2  cups  thinly sliced carrots
• 3  garlic cloves, minced
• 6  cups chicken broth or 6  cups beef broth
• 1  cup  light cream
• 1  cup fat-free evaporated milk
• 10  ounces frozen chopped spinach, thawed
• 1  tablespoon 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.