Chunky Potato-And-Swiss Chowder

• Cooking spray
• 2 cups thinly sliced leek (about 2 large)
• 2 garlic cloves, minced
• 4 cups cubed peeled Yukon gold potato (about 1 1/2 pounds)
• 1 cup cubed carrot (about 1/2 pound)
• 1 cup cubed yellow squash
• 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
• 2 bay leaves
• 1 cup hot cooked wild rice
• 1 cup half-and-half
• 1/2 cup (2 ounces) shredded Swiss cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh chopped parsley (optional)

1. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add leek and garlic; saute 3 minutes or until tender. Stir in potato and next 4 ingredients (potato through bay leaves); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Discard bay leaves. Place half of the potato mixture in a blender, and process until smooth. Return pureed potato mixture to pan; stir in rice and the remaining ingredients except parsley. Cook over medium heat until cheese melts. Sprinkle with parsley, if desired.

cooking spray, garlic, gold potato, carrot, chicken broth, bay leaves, hot cooked wild rice, swiss cheese, salt, black pepper, parsley

Taken from www.myrecipes.com/recipe/chunky-potato-and-swiss-chowder (may not work)