Shrimp and potato soup with curry and leeks
This shrimp and potato soup with curry and leeks features tender potatoes and succulent shrimp in a creamy, curry-infused broth. It's a comforting, flavourful dish ideal for chilly days.
Cook time 30 min
Prep time 10 min
Ingredients:
2 tbsp salted butter1 onion
2 cup leek
1.50 cups chicken soup
3 potatoes
1 tsp curry powder
1 dash salt
1 dash black pepper
8 oz shrimps
1 cup milk (2% fat)
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.
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.
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.
Shrimp and potato soup with curry and leeks FAQ:
Simmer the soup for about 15-20 minutes until the potatoes are tender. This ensures they are fully cooked and can easily absorb the flavors.
If shrimp are overcooked, there isn't a way to fix their texture, as they become rubbery. Next time, cook them until just pink for the best results. Avoid simmering for too long.
Yes, you can store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, but be cautious with the shrimp to prevent overcooking.
You can substitute 2% milk with whole milk, almond milk, or coconut milk for a creamier texture. Just keep in mind that the flavor may vary slightly depending on the alternative used.
A large pot or Dutch oven is recommended for this recipe to comfortably fit all the ingredients and allow for proper simmering without overflow.
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.
Nutrition per serving
4 ServingsCalories 320kcal
Protein 16g
Carbohydrates 44g
Fiber 4.85g
Sugar 9g
Fat 9g
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