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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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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. 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.
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