Hearty Potato Leek and Salmon Chowder

Ingredients

• 2 cups leeks, washed well and sliced
• 1 teaspoon minced fresh garlic
• 1 tablespoon butter
• 1 (14.5 oz) low-sodium stock
• 1 cup water
• 1 (16 oz) bag or 2 cups diced cooked potatoes
• 1/2 cup fat free milk
• 1/2 cup lite sour cream (mixed with milk)
• 1 cup grated sharp Cheddar cheese
• 1 (5 oz) package Chicken of the Sea® Premium Skinless & Boneless Pink Salmon Pouch
• 2 slices cooked bacon crumbled (optional)

Directions

1. In 2-quart saucepan, sauté leeks, and garlic in melted butter until leeks are tender (about 10 minutes).
2. Stir in water and stock; simmer 15 minutes.
3. The last 5 minutes of simmering, add half the potatoes.
4. In food processor or blender, puree potato leek mixture until smooth.
5. Return to saucepan.
6. Over low heat, add in half the cheese and slowly whisk in the milk and sour cream mixture.
7. Fold in the remaining potatoes and salmon.
8. Heat through.
9. Top each serving with crumbled bacon and remaining cheese.