Leek and Potato Soup later Shrimp

Leeks are softened and slow-cooked taking into account bearing in mind potatoes creating a appetizing flavor. The admiration complement auxiliary of shrimp sweetens the creamy soup, making it a utter starter course or a lively dinner.

The ingredient of Leek and Potato Soup later Shrimp

1. u00bc cup butter
2. 2 medium leeks, chopped
3. 1 large onion, chopped
4. 1 (32 ounce) carton Swansonu00ae Chicken Broth
5. 3 medium russet potatoes, peeled and cut into 1/2-inch dice
6. 1 teaspoon curry powder
7. salt and pepper to taste
8. 1 cup milk
9. 1 pound cooked shrimp, peeled, diced

The instruction how to make Leek and Potato Soup later Shrimp

1. Melt butter in a large pot more than medium heat. toss around in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
2. disquiet in Swanson® Chicken Broth; ensue potatoes. Season once curry powder; add salt and pepper to taste. Bring to a boil, then shorten temperature to low. Simmer 20 minutes.
3. raise a fuss in milk; accumulate shrimp. Heat until soup just starts to simmer again.

Nutritions of Leek and Potato Soup later Shrimp

calories: 212.1 calories
carbohydrateContent: 21.4 g
cholesterolContent: 130.8 mg
fatContent: 7.4 g
fiberContent: 1.8 g
proteinContent: 15.7 g
saturatedFatContent: 4.2 g
servingSize:
sodiumContent: 672.4 mg
sugarContent: 4.1 g
transFatContent:
unsaturatedFatContent: