Leek and Potato Soup with Shrimp recipe
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- 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 caloriescarbohydrate: 21.4 gcholesterol: 130.8 mgfat: 7.4 gfiber: 1.8 gprotein: 15.7 gsaturatedFat: 4.2 gservingSize: -sodium: 672.4 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Leek and Potato Soup with Shrimp
Directions
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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.