Why You’ll Love This Recipe
This soup is a comforting yet sophisticated dish that’s easy to prepare. The shrimp adds a delicious seafood twist, while the creamy broth makes it a cozy choice for cold days. Plus, it’s simple to customize with different seasonings or additional vegetables.
Ingredients
- 2 tablespoons butter
- 2 leeks, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 large potatoes, peeled and diced
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 pound shrimp, peeled and deveined
- Chopped fresh parsley for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Sauté the Leeks and Garlic
- In a large pot, melt butter over medium heat.
- Add chopped leeks and cook for about 5 minutes until soft.
- Stir in minced garlic and cook for another minute.
-
Cook the Potatoes
- Pour in the chicken or vegetable broth.
- Add the diced potatoes, salt, pepper, and paprika.
- Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
-
Blend the Soup
- Use an immersion blender to puree the soup until smooth.
- Alternatively, blend in batches using a countertop blender.
-
Add the Cream and Shrimp
- Stir in the heavy cream and bring the soup back to a gentle simmer.
- Add the shrimp and cook for about 3-5 minutes until they turn pink and opaque.
-
Garnish and Serve
- Remove from heat and garnish with fresh parsley.
- Serve hot with crusty bread or a side salad.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Spicy Version: Add red pepper flakes or cayenne pepper for a kick.
- Lighter Option: Use half-and-half instead of heavy cream.
- More Vegetables: Add carrots, celery, or corn for extra texture and flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally.
- Freezing: Freeze without the shrimp for up to 3 months. Add fresh shrimp when reheating.
FAQs
Can I use frozen shrimp?
Yes, just thaw them before adding to the soup.
How do I thicken the soup?
Blend more potatoes into the broth or stir in a cornstarch slurry.
Can I make this soup dairy-free?
Use coconut milk or a dairy-free alternative instead of heavy cream.
Can I use a different type of seafood?
Yes, scallops or crab would work well in place of shrimp.
Is this soup gluten-free?
Yes, as long as you use gluten-free broth.
Can I make this soup ahead of time?
Yes, but add the shrimp just before serving for the best texture.
How do I keep the shrimp from overcooking?
Simmer them gently for only a few minutes until pink and opaque.
What should I serve with this soup?
Crusty bread, garlic toast, or a fresh green salad pairs well.
Can I use a different type of potato?
Yes, Yukon Gold or russet potatoes work best for a creamy texture.
How do I prevent the soup from being too salty?
Use low-sodium broth and adjust seasoning at the end.
Conclusion
Leek and Potato Soup with Shrimp is a deliciously creamy and comforting dish that’s perfect for any occasion. With its velvety texture, delicate shrimp, and rich flavors, this soup is sure to become a favorite in your kitchen. Enjoy it as a main course or a starter for a cozy seafood-inspired meal!
Leek and Potato Soup with Shrimp
This Leek and Potato Soup with Shrimp is a creamy, comforting dish that combines the mild sweetness of leeks with the richness of potatoes and tender shrimp. With a velvety texture and a hint of spice, this seafood-inspired soup is perfect for cozy dinners and special occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American, Seafood
- Diet: Gluten Free
Ingredients
- 2 tbsp butter
- 2 leeks, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 4 large potatoes, peeled and diced
- 1 cup heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ lb shrimp, peeled and deveined
- Chopped fresh parsley for garnish
Instructions
- Sauté the Leeks and Garlic:
- Melt butter in a large pot over medium heat.
- Add chopped leeks and cook for about 5 minutes until soft.
- Stir in minced garlic and cook for another minute.
- Cook the Potatoes:
- Pour in the broth and add diced potatoes, salt, pepper, and paprika.
- Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth.
- Alternatively, blend in batches using a countertop blender.
- Add the Cream and Shrimp:
- Stir in the heavy cream and bring the soup back to a gentle simmer.
- Add shrimp and cook for about 3-5 minutes until pink and opaque.
- Garnish and Serve:
- Remove from heat and garnish with fresh parsley.
- Serve hot with crusty bread or a fresh green salad.
Notes
- Spicy Version: Add red pepper flakes or cayenne pepper for a kick.
- Lighter Option: Use half-and-half instead of heavy cream.
- More Vegetables: Add carrots, celery, or corn for extra texture and flavor.
