It's faster to make than the traditional version, too!
Leek And Potato Soup With Shrimp
I did not cook the chicken first.
Recipe Summary 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 | Soup Recipes With Chicken Broth
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
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® 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.
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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Info | Soup Recipes With Chicken Broth
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
