- 1/4 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
- 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.
05/19/2018
recipepes.com
Leek and Potato Soup with Shrimp, recipe
PT15M
PT1H
5
455 calories
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