Creamy Potato and Vegetable Soup

1. 1

   Note: I did not actually measure any of these ingredients as I made the soup; adjust to taste.

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   Also, other vegetables could easily be added or substituted.

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   Bring the chicken broth to a boil in a large pot.

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   Add the diced potato and broccoli.

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   Let boil for 10-15 minutes, or until potatoes are fork tender.

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   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.

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   Add the spinach and let it wilt.

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   When potatoes are done, add the sauteed vegetables, onion powder, and salt to the pot.

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   Using an immersion blender, puree the mixture until smooth.

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    Add the evaporated milk and stir inches.

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    Adjust seasoning to taste.

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    Serve garnished with sour cream and cheese, if desired.

* Per serving · 4 servings · Values may vary.