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Leek and Potato Soup with Shrimp

Rated as 4.61 out of 5 Stars

"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 212 cals
Original recipe yields 8 servings

Directions

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  1. Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
  2. 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.
  3. Stir in milk; add shrimp. Heat until soup just starts to simmer again.

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.

Nutrition Facts


Per Serving: 212 calories; 7.4 g fat; 21.4 g carbohydrates; 15.7 g protein; 131 mg cholesterol; 672 mg sodium. Full nutrition

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Reviews

Read all reviews 29
  1. 38 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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.

Most helpful critical review

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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2-21-2106 ~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...

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.

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...

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...

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...

I added carrots, celery, and some leafy greens (kale and beet tops).

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. ...

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...

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. ...