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.
