Creamy Potato and Vegetable Soup

• 4 cups chicken broth
• 1 cup chopped broccoli
• 1 large red potatoes, diced
• 3 small leeks or 1 large leek
• 1 carrot, diced
• fresh garlic
• 1 cup raw spinach leaves
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 (12 ounce) can evaporated milk (I used nonfat)

1. Note: I did not actually measure any of these ingredients as I made the soup; adjust to taste.
2. Also, other vegetables could easily be added or substituted.
3. Bring the chicken broth to a boil in a large pot.
4. Add the diced potato and broccoli.
5. Let boil for 10-15 minutes, or until potatoes are fork tender.
6. Meanwhile, chop the leeks (white part only) and saute them in some olive oil with the carrot and about a tablespoon of fresh minced garlic.
7. Add the spinach and let it wilt.
8. When potatoes are done, add the sauteed vegetables, onion powder, and salt to the pot.
9. Using an immersion blender, puree the mixture until smooth.
10. Add the evaporated milk and stir inches.
11. Adjust seasoning to taste.
12. Serve garnished with sour cream and cheese, if desired.

chicken broth, broccoli, red potatoes, leeks, carrot, garlic, spinach leaves, onion powder, salt, milk

Taken from www.food.com/recipe/creamy-potato-and-vegetable-soup-513344 (may not work)