Add the onion and cook for about 4 minutes. Stir frequently.

Add half of the leeks and cook for about 4 minutes. Stir frequently.

Add the tomatoes, white beans (with the liquid from the can), water, salt, black pepper, smoked paprika, and tomato paste. Stir.

Cover and simmer. Stir occasionally.

After the soup has simmered for 45 minutes, remove from the heat to cool slightly.

Place a large skillet in the oven and preheat to 400°F.

After the soup has cooled slightly, use a blender or immersion blender and puree the soup until smooth.

Return the soup to low heat and add the goat cheese. Stir occasionally while the cheese melts.

When the oven is hot, add the remaining 1 teaspoon olive oil to the skillet.

Add the chicken and the remaining leeks to the skillet. Return the pan to the oven.

Roast for 15 minutes. Stir occasionally

After the chicken and leeks have cooked for about 15 minutes, add them to the pan with the soup.

Stir and then serve.