Shrimp and potato soup with curry and leeks
Warm up with this flavorful Shrimp and Potato Soup featuring a delightful blend of savory curry, tender leeks, and creamy potatoes. Made with salted butter, chicken soup, and a splash of 2% milk, this comforting dish is perfectly seasoned with a dash of salt and black pepper. Quick to prepare and packed with succulent shrimp, it's an easy gourmet delight for any meal.
- 02 Mar 2025
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 10 Ingredients
Shrimp and potato soup with curry and leeks is a delightful and comforting dish that's perfect for chilly days or whenever you're craving a hearty, flavorful meal. The combination of tender potatoes, succulent shrimp, and fragrant leeks, all simmered in a rich and creamy curry-infused broth, creates a symphony of flavors that is sure to please your taste buds.
Ingredients:
Instructions:
- Finely chop the onion.
- Clean the leeks thoroughly to remove any grit, then slice them into thin rings.
- Peel and dice the potatoes into small cubes.
- Peel and devein the shrimp if not prepped. Set aside.
- In a large pot, melt the 2 tablespoons of salted butter over medium heat.
- Add the chopped onion and leeks to the pot. Stir and cook until the onions become translucent and the leeks are soft, about 5-7 minutes.
- Pour in the 1.5 cups of chicken soup.
- Add the diced potatoes to the pot.
- Sprinkle in the 1 teaspoon of curry powder, a dash of salt, and a dash of black pepper to taste.
- Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let it cook until the potatoes are tender, about 15-20 minutes.
- Once the potatoes are tender, add the 8 oz of peeled and deveined shrimp.
- Pour in the 1 cup of milk (2% fat).
- Continue to simmer the soup for another 5-7 minutes until the shrimp are cooked through and pink. Be careful not to overcook the shrimp.
- Taste and adjust seasoning if needed.
- Ladle the hot soup into bowls.
- Garnish with chopped fresh herbs if desired (optional).
- Serve the shrimp and potato soup with crusty bread or a side salad for a complete meal.
Tips:
- Ensure the shrimps are properly cleaned and deveined before cooking.
- Cut the potatoes into uniform pieces to ensure they cook evenly.
- Use fresh leeks, and make sure to clean them thoroughly to remove any dirt trapped between the layers.
- Adjust the amount of curry powder based on your spice preference.
- For a thicker soup, you can lightly mash some of the potatoes once they are tender.
- Serve the soup hot with a sprinkle of fresh herbs or a dollop of sour cream to enhance the flavor.
This shrimp and potato soup with curry and leeks is a wonderfully warm and savory dish that brings comfort and joy to the table. With its blend of aromatic spices, creamy texture, and succulent shrimp, it's sure to become a favorite in your recipe repertoire. Enjoy this delicious soup with family and friends for a satisfying and memorable meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 450 grams |
| Energy | |
| Calories 320kcal | 16% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 4.85g | 13% |
| Sugar 9g | 9% |
| Fat | |
| Fat 9g | 11% |
| Saturated 4.43g | 15% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 90mg | 17% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.24mg | 19% |
| Vitamin B3 4.41mg | 28% |
| Vitamin B6 0.80mg | 47% |
| Vitamin B9 77ug | 19% |
| Vitamin B12 0.96ug | 40% |
| Vitamin C 40mg | 44% |
| Vitamin E 1.22mg | 8% |
| Vitamin K 24ug | 21% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.39mg | 44% |
| Iron, Fe 2.62mg | 24% |
| Magnesium, Mg 72mg | 18% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 1070mg | 31% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 1.53mg | 14% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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