Leek and Potato Soup with Shrimp

Leek and Potato Soup with Shrimp

by Hugh Washington 1 year ago
4.7 (9)
25 minutes
212.1 kcal
21.4 g carbs
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Description

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
  • ¼ 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
Directions
  1. 1. Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
  2. 2. Stir in Swanson® 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.
  3. 3. Stir in milk; add shrimp. Heat until soup just starts to simmer again.
Nutrition Facts
serving: 8 servings
calories: 212.1 kcal
carbohydrates: 21.4 g
protein: 15.7 g
saturated fat: 4.2 g
cholesterol: 130.8 mg
sodium: 672.4 mg
fiber: 1.8 g
sugar: 4.1 g