Recipes Soups

Leek and Potato Soup with Shrimp

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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

Directions

  1. Melt butter in a large pot over medium heat. Stir in leeks and onions; cook slowly until softened, 5 to 7 minutes.

  2. 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.

  3. Stir in milk; add shrimp. Heat until soup just starts to simmer again.

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