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My review
Leek and Potato Soup with Shrimp
338
Diana71
"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."
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Ingredients
40 m servings 212Original recipe yields 8 servings
- Adjust
- US
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Directions
{{model.addEditText}} Print- Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
- Stir in Swanson(R) 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.
- Stir in milk; add shrimp. Heat until soup just starts to simmer again.
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Footnotes
- Cook's Note:
- The recipe uses milk to keep the soup light, but substitute cream for the milk and you have a richness factor that adjusts the recipe from delicate to decadent.
- Allstars are loyal Allrecipes community members, selected to be brand ambassadors based on onsite participation, interest, and commitment. Allstars may be compensated for their participation in the Allrecipes Allstar program.
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Reviews
Read all reviews 4863 Ratings
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Most helpful positive review
5/25/2016
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 enha...
Most helpful critical review
2/21/2016
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 sweetnes...
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2/21/2016
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 sweetnes...
5/25/2016
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 enha...
4/15/2016
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. ...
1/5/2016
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.
12/21/2015
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 wor...
12/7/2017
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, an...
12/6/2015
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 yum...
1/7/2019
I added a little celery and carrot also. Mostly after blending the spuds/onions/leeks. Russets are best for a thickened blended soup, reds if you want them more intact. Yukon Golds are in betwee...
8/27/2017
I added carrots, celery, and some leafy greens (kale and beet tops).