Leek and Potato Soup with Shrimp
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
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Instructions
- Melt butter in a large pot over medium heat. Stir in leeks and onions; cook slowly until softened, 5 to 7 minutes.
- 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.
- Stir in milk; add shrimp. Heat until soup just starts to simmer again.
Source
Original recipe: View Original