1 large (1 cup) leek, sliced*
2 medium (4 cups) sweet potatoes, peeled, cut into 1/2-inch cubes**
2 (14-ounce) cans chicken broth
2 teaspoons finely chopped fresh garlic
1 teaspoon dried thyme leaves***
2 cups cubed cooked chicken
1/2 teaspoon paprika
1/4 cup all-purpose flour
Salt, if desired
Pepper, if desired
Melt butter in 4-quart saucepan; add leek. Cook over medium heat, stirring occasionally, 7-10 minutes or until leek is tender. Add sweet potatoes, chicken broth, garlic and thyme leaves; continue cooking 9-11 minutes or until mixture comes to a boil and sweet potatoes are tender. Stir in chicken and paprika.
Combine half & half and flour in bowl until smooth. Gradually add half & half mixture to potato mixture in saucepan, stirring constantly, 6-8 minutes or until mixture comes to a boil and is thickened. Add salt and pepper, if desired.
*Substitute 1 medium (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.