Smooth and buttery, this potato-and-bean chowder will warm you up.
Melt butter in All-Purpose 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.
Carefully ladle one-third of the potato mixture into a blender container. Cover and blend until smooth. Pour blended potato mixture into a large bowl. Repeat with remaining potato mixture.
Return blended potato mixture to pot; stir in milk. Cook, uncovered, over medium heat 2-3 minutes or until simmering.
Stir in cheese, salt and pepper. Cook 2-3 minutes or until cheese is melted. Garnish each serving with sour cream, chives and additional paprika, if desired.
Calories 320, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 35 mg, Sodium 460 mg, Carbohydrate 45 g, Fiber 6 g, Protein 15 g
3 starch, 1 medium-fat meat (3 carb)
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