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
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¼ cup butter
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2 medium leeks, chopped
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1 large onion, chopped
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1 (32 ounce) carton Swanson Chicken Broth
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3 medium russet potatoes, peeled and cut into 1/2-inch dice
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1 teaspoon curry powder
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salt and pepper to taste
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1 cup milk
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1 pound cooked shrimp, peeled, diced
Description
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Melt butter in a large pot over medium heat. Stir in leeks and onions; cook slowly until softened, 5 to 7 minutes.
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Stir in Swanson Chicken Broth; add potatoes. Season with curry powder, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
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Stir in milk; add shrimp. Heat until soup just starts to simmer again.
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