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.
Ingreadients :
- 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
Step by Step :
- 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.
