Smoky Yukon Gold Potato Chowder

Ingredients

• •2 large leeks, white and light green parts only
• •1 tbsp salted butter
• •1 medium onion, finely chopped chopped
• •3 garlic cloves, pressed
• •1 1/2 tsp smoked paprika
• •2 lb Yukon gold potatoes, peeled and diced
• •4 cup unsalted chicken stock
• •1 can no-salt-added Great Northern beans, drained and rinsed
• •1 1/2 cup 2% milk
• •3 oz extra sharp white cheddar cheese, shredded
• •1/2 tsp salt
• •1/2 tsp coarsely ground black pepper
• •6 tbsp reduced-fat sour cream
• •Fresh chives, chopped for garnish

Steps

1. 1Cut leeks in half lengthwise; thinly slice crosswise. Rinse in a colander to remove dirt.
2. 2Melt butter in large pot over medium heat. Add leeks, onion, pressed garlic and paprika to pot; cook, uncovered, 3-4 minutes or until vegetables are softened, stirring occasionally. Add potatoes; cook 2 minutes, stirring constantly. Add stock; cook, covered, 12-15 minutes or until potatoes are fork-tender, stirring occasionally. Add beans; cook 1-2 minutes or until heated through. Remove pot from heat; cool 5 minutes.
3. 3Blend soup until smooth.
4. 4Stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering. Stir in cheese, salt and black pepper. Cook 2-3 minutes or until cheese is melted. Garnish each serving with sour cream, chives and additional paprika, if desired.