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Recipe Ingredients

  • 2 Tbsp. LAND O LAKES® Butter
  • 1 large (1 cup) leek, sliced*
  • 2 medium (4 cups) sweet potatoes, peeled, cut into 1/2-in. cubes**
  • 2 (14-oz.) cans chicken broth
  • 2 tsp. finely chopped fresh garlic
  • 1 tsp. dried thyme leaves***
  • 2 cups cubed cooked chicken
  • 1/2 tsp. paprika
  • 2 cups LAND O LAKES® Half & Half or Fat Free Half & Half
  • 1/4 cup all-purpose flour
  • Salt, if desired
  • Pepper, if desired

Recipe Directions

Melt butter in 4-quart saucepan; add leek. Cook over medium heat, stirring occasionally, until leek is tender (7 to 10 minutes). Add sweet potatoes, chicken broth, garlic and thyme leaves; continue cooking until mixture comes to a boil and sweet potatoes are tender (9 to 11 minutes). Stir in chicken and paprika.

Combine half & half and flour in medium bowl until smooth. Gradually add half & half mixture to potato mixture in saucepan, stirring constantly, until mixture comes to a boil and is thickened (6 to 8 minutes). Add salt and pepper, if desired.

*Substitute 1 large (1 cup) onion, chopped.
**Substitute white potatoes or carrots.
***Substitute 1 tablespoon finely chopped fresh thyme leaves.

Leeks are related to both garlic and onion, but their flavor is milder. To slice leeks; trim roots and leaf ends. Slit the leek, lengthwise from top to bottom, and wash thoroughly. Slice or chop as desired. Store refrigerated in resealable plastic food bag up to 5 days.

Cubed or diced cooked chicken is available in the freezer section of the supermarket.

Sweet potatoes are available in light and dark skins. The lighter skins have a pale yellow or white interior; those with darker orange skins have a bright orange interior. Either may be used in this recipe.

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