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.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
212 Calories
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.
Ingredients
1 cup milk
¼ cup butter
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
