Leek and Potato Soup with Shrimp
Share recipe
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. Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
- 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. 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
Categories