1 hr 5 min
2 tablespoons Land O Lakes® Butter
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
2 cups Land O Lakes® Half & Half or Fat Free Half & Half
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, 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 white potatoes or carrots.
*** Substitute 1 tablespoon finely chopped fresh thyme leaves.