Leek and Potato Soup with Shrimp The Best Recipes

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Leek and Potato Soup with Shrimp

"Leeks are softened and slow-cooked with potatoes creating a savory flavor. The surprise addition of shrimp sweetens the creamy soup, making it a perfect starter course or a light dinner."

Ingredients :

• 1/4 cup butter
• 2 medium leeks, chopped
• 1 large onion, chopped
• 1 (32 ounce) carton Swanson® Chicken Broth
• 3 medium russet potatoes, peeled and cut into 1/2-inch dice
• 1 teaspoon curry powder
• salt and pepper to taste
• 1 cup milk
• 1 pound cooked shrimp, peeled, diced

Instructions :

Prep : 15M	Cook : 8M	Ready in : 40M

• Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
• Stir in Swanson(R) Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes.
• Stir in milk; add shrimp. Heat until soup just starts to simmer again.

Notes :

• The recipe uses milk to keep the soup light, but substitute cream for the milk and you have a richness factor that adjusts the recipe from delicate to decadent.
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