Leek and Potato Soup with Shrimp

Leek and Potato Soup with Shrimp

ChefMom
  • Prep: 25 min
  • Cook Time: 1 hr 10 min
  • Total: 1 hr 35 min
  • Serving: 15

The warm, creaminess of Leek and Potato Soup with Shrimp is extra delicious with the addition of fresh shrimp. While this recipe take a little over an hour to prepare, your time will be well rewarded. Be careful though, this recipe yeilds enough for 15 1-cup servings so invite some friends over to enjoy it with you.

Ingredients

  • 5 cups chicken stock or broth
  • 6 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
  • 2 dashes Tabasco sauce
  • 2 dashes Worcestershire sauce
  • 1 bunch well-washed, fresh leeks (all but any brown leaves), chopped
  • 1 bunch scallions, washed
  • 2 large garlic cloves, minced
  • 3 large Idaho potatoes, peeled and diced
  • 4 cups milk
  • 2 cups heavy cream
  • 2 cups cooked shrimp

Directions

  1. Bring chicken stock, butter, salt, pepper, Tabasco, and Worcestershire sauce to a boil in a large dutch oven or soup pot.
  2. Stir in leeks, scallions, and garlic, simmering for 30 minutes.
  3. Stir in the potatoes and continue cooking for another 30 minutes.
  4. Use a potato masher to mash soup ingredients.
  5. Go ahead and stir in cream and milk. You'll want the soup thick, but not too thick. Add additional milk if needed to thin it some.
  6. Season to taste and add cooked shrimp 5 minutes before serving.
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