2-21-2106 This was different and pleasant enough but nothing I d make a point to make again. First the positive the curry offered just a hint of its flavor and a pleasant touch of sweetness. The shrimp too was a creative touch but I m glad I used raw shrimp rather than cooked which contributed its flavor to the broth as it cooked. The minced garlic I added along with the onion and leeks helped in the flavor department too. I did use half-and-half rather than milk and was glad for it as the soup was still a little too thin. And I think there was too much butter too I found I preferred to skim some of it off the top of the soup before I served it so half the amount would have been plenty. But here s my single biggest criticism I should have trusted my instincts when I saw the relatively small amount of leeks in the recipe for this LEEK and Potato Soup with Shrimp. I went ahead and followed the recipe as directed but found that the taste of leeks was just barely noticeable and could easily have been doubled.
Simple delicious...I did what some others suggested and switched out the milk for half-n-half which helped add a richness to the broth. I also used fresh Argentina Red shrimps that really enhanced the broth. I did not continue to simmer after I mixed in the cream and shrimp. The temp is so high at that point all you need to do is mix in these last two ingredients and let is set for about 15 minutes or so...this cooks the shrimp without overcooking it gives the flavors a chance to blend and cools the soup just enough to where it can be served and consumed immediately.
Overall great concept. I was about to resort to heavy cream because we ran out of milk but feared it would be to thick. And while I was musing over replacements I thought about coconut milk. So I added a half cup coconut milk and a half cup heavy cream. By the time I finished the soup I'd used about a full cup of coconut milk a half cup of heavy cream and an extra teaspoon of curry. Absolutely delicious.:)
Delicious! I used half milk and half cream for a bit of added richness. Other than that I made it exactly as written. So comforting on a chilly day.
My new favorite soup! I used Better than Boullion and water instead of the broth. I find it to be more flavorful than carton broth. I also added a garlic clove with the leeks. Red potatoes work the best in soups as they don't turn to mush. If you leave the skins on you get some red color in the soup, which is nice.
It was absolutely delicious. Loved it. The only change I made was that I added raw shrimp instead of cooked shrimp pretty well near the end of the recipe. Shared it with several of my family and they all loved it as well. Will definitely make it again. It is very easy simple and delicious.
VERY good recipe. Thanks Diana! The only thing I did differently is substitute the russets for yukon gold potatoes which I like better. Also used only about half the curry powder. Very yummy recipe.
I found this soup to be very good. I did make a few changes to it. Instead of using leeks and onion, I used 4 leeks instead. After letting the leeks and potatoes simmer for 20 minutes I took about a cup of the soup out and used an immersion blender on the rest and then added the cup back in. This gave me more creaminess without the added fat of cream. I also added fresh corn kernels from two cobs of corn when I added the milk and I let my defrosted shrimp cook in the soup instead of cooking them ahead of time. Finally, my soup needed a little more depth so I added two Knorr vegetable soup bouillon cubes to the pot. Delicious with some crusty bread.
This soup was incredible. We have a family member who doesn't like bacon, so the shrimp more than makes up for not using bacon in a standard potato leek soup. The curry is a subtle addition. I went light on the curry and blended up 1 cup of the soup to make it more full-bodied. I also added some cornstarch in water to make the final soup thicker.
