Potato Leek Soup

• 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

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

gold potatoes, leeks, carrots, garlic, chicken broth, light cream, milk, spinach, paprika, salt

Taken from www.food.com/recipe/potato-leek-soup-115425 (may not work)