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
1. Cut leeks in half lengthwise; thinly slice crosswise. Rinse in a colander to remove dirt.
2. Melt 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. Blend soup until smooth.
4. 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.