Leek and Potato Soup with Shrimp
Description
This leek and potato soup in a rich, creamy broth with a hint of curry takes on a sweet note with the addition of tender shrimp.
Ingredients
•
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
Directions
1
Melt butter in a large pot over medium heat. Stir in leeks and onions; cook slowly until softened, 5 to 7 minutes.
2
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.
3
Stir in milk; add shrimp. Heat until soup just starts to simmer again.