Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 cup  fresh diced potatoes	Wash, peel and dince
2 leeks	Use white part and 1 inch of green, spilt open lengthwise and wash well, then slice
4 cups low sodium chicken stock
2 cups evaporated milk	(may use half and half or cream)
2 tablespoons olive oil
2 tablespoons flour
1 teaspoon paprika
1 cup shredded reduced fat Cheddar cheese
½ cup light sour cream
1 cup frozen peas, diced

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot, heat olive oil.
2	Add leeks and cook until tender.
3	Add potatoes and cook for 1-2 minutes.
4	Sprinkle flour over potatoes and leeks.
5	Stir in chicken broth.
6	Bring to a boil, turn down the heat and simmer uncovered for 20 minutes.
7	Stir in evaporated milk.   Simmer for 10 minutes.
8	Slowly stir in cheddar cheese and paprika. Cook until melted. Add peas and sour cream. Heat through uncovered.	(Cook until internal temperature reaches 135°F.)