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.
Ingredients
- ¼ 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
Step 1
Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
Step 2
Stir in Swanson® 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.
Step 3
Stir in milk; add shrimp. Heat until soup just starts to simmer again.
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 212 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat4g | 21% |
Cholesterol131mg | 44% |
Sodium672mg | 29% |
Total Carbohydrate21g | 8% |
Dietary Fiber2g | 6% |
Total Sugars4g | |
Protein16g | |
Vitamin C10mg | 50% |
Calcium89mg | 7% |
Iron3mg | 17% |
Potassium555mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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