This chicken soup recipe calls for kabocha squash and cabbage greens, but you can add whatever veggies you like.
Leek And Potato Soup With Shrimp
Recipe Summary Leek And Potato Soup With Shrimp
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 | Soup Recipes With Chicken Broth
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
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® 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.
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.
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Info | Soup Recipes With Chicken Broth
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
