Follow these steps for perfect results
butter
melted
leeks
chopped
onion
chopped
chicken broth
russet potatoes
peeled and cut into 1/2-inch dice
curry powder
salt
to taste
pepper
to taste
milk
cooked shrimp
peeled, diced
Melt butter in a large pot over medium heat.
Add chopped leeks and onions to the pot.
Cook leeks and onions slowly until softened, about 5 to 7 minutes, stirring occasionally.
Stir in chicken broth.
Add diced potatoes to the pot.
Season with curry powder, salt, and pepper to taste.
Bring the mixture to a boil, then reduce the heat to low.
Simmer for 20 minutes, or until the potatoes are tender.
Stir in milk.
Add diced cooked shrimp to the soup.
Heat the soup until it just starts to simmer again, ensuring the shrimp is heated through.
Expert advice for the best results
For a smoother soup, blend part of it with an immersion blender.
Garnish with fresh parsley or chives.
Add a squeeze of lemon juice for brightness.
Everything you need to know before you start
10 minutes
Can be made a day ahead and reheated.
Ladle into bowls and garnish with fresh herbs and a swirl of cream.
Serve with crusty bread or a side salad.
Acidity cuts through the creaminess.
Discover the story behind this recipe
Comfort food in many cultures.
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