Leek and Potato Soup with Shrimp recipe

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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

Nutrition Info

212.1 calories
carbohydrate: 21.4 g
cholesterol: 130.8 mg
fat: 7.4 g
fiber: 1.8 g
protein: 15.7 g
saturatedFat: 4.2 g
servingSize: -
sodium: 672.4 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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