Leek and Potato Soup with Shrimp

This leek and potato soup in a rich, creamy broth with a hint of curry takes on a sweet note with the addition of shrimp.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 212 Calories

Ingredients

• 1 cup milk
• salt and pepper to taste
• 1 large onion, chopped
• 1 teaspoon curry powder
• 2 medium leeks, chopped
• 1 (32 ounce) carton Swanson® Chicken Broth
• 3 medium russet potatoes, peeled and cut into 1/2-inch dice
• 1 pound cooked shrimp, peeled, diced
• 0.25 cup butter

Recipe Instructions

Step 1

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

Step 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.

Step 3

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