Recipe of Leek And Potato Soup Vegan

Leek And Potato Soup With Shrimp

Reheat the soup if necessary, taste and season with salt and pepper to taste.to serve, spoon into bowls and garnish with chopped chives.

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 | Leek And Potato Soup Vegan

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 | Leek And Potato Soup Vegan

prep: 15 mins cook: 25 mins total: 40 mins Servings: 8 Yield: 8 servings

TAG : Leek And Potato Soup With Shrimp

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