Leek and Potato Soup with Shrimp

Leeks are softened and slow-cooked with potatoes creating a savory flavor. The surprise addition of shrimp sweetens the creamy soup, making it a perfect starter course or a light dinner.

Step: 1

Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.

Step: 2

Stir in Swanson® Chicken Broth; add potatoes. Season with curry powder; add salt and pepper to taste. Bring to a boil, then reduce temperature to low. Simmer 20 minutes.

Step: 3

Stir in milk; add shrimp. Heat until soup just starts to simmer again.

Per Serving: 212 calories; protein 15.7g; carbohydrates 21.4g; fat 7.4g; cholesterol 130.8mg; sodium 672.4mg.

The name of “stew” can refer to both a food and a make dishes method. Stewing involves slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.