Ingredients:
2 large leeks, white and light green parts only
1 tbsp (15 mL) salted butter
1 medium onion, finely chopped chopped
3 garlic cloves, pressed
1½ tsp (7 mL) smoked paprika
2 lbs (1 kg) Yukon gold potatoes, peeled and diced (see Cook’s Tip)
4 cups (1 L) unsalted chicken stock
1 can (14.5 oz or 398 mL) no-salt-added Great Northern beans, drained and rinsed
1½ cups (375 mL) 2% milk
3 oz (90 g) extra sharp white cheddar cheese, shredded
½ tsp (2 mL) salt
½ tsp (2 mL) coarsely ground black pepper
6 tbsp (90 mL) reduced-fat sour cream
Snipped fresh chives and additional smoked paprika (optional)
Directions:
1. Cut leeks in half lengthwise; thinly slice crosswise. Place into Stainless (4-qt./4-L) Mixing Bowl and swish in cold water to remove dirt. Drain leeks using medium Stainless Mesh Colander.
2. Melt butter in (8-qt./7.6-L) Stockpot over medium heat. Add leeks, onion, pressed garlic and paprika to Stockpot; 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 Stockpot from heat; cool 5 minutes.
3. Carefully ladle one-third of the potato mixture into blender container. Cover and blend until smooth. Pour blended potato mixture into Stainless (6-qt./6-L) Mixing Bowl. Repeat with remaining potato mixture.
4. Return blended potato mixture to Stockpot; stir 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.
Yield: 6 servings