Best 5 Leek And Potato Soup With Shrimp And Corn Recipes

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Indulge in the culinary delight of Leek and Potato Soup With Shrimp and Corn, a comforting and flavorful dish that tantalizes taste buds. This classic soup recipe combines the natural sweetness of leeks and potatoes with succulent shrimp and sweet corn kernels, offering a symphony of flavors in every spoonful. Served with a garnish of fresh parsley and a side of crusty bread for dipping, this soup is an ideal meal for any occasion, whether it's a cozy dinner party or a quick and satisfying lunch.

In addition to the main recipe, this article also offers variations like Leek and Potato Soup With Bacon, an irresistible twist that adds a smoky and savory element to the soup. For those seeking a vegetarian delight, the Leek and Potato Soup With Goat Cheese and Chives recipe is a delightful option, featuring tangy goat cheese and aromatic chives for a unique flavor profile. Furthermore, the Leek, Potato, and Sausage Soup recipe incorporates savory sausage into the mix, creating a hearty and satisfying meal that is perfect for chilly days.

These variations cater to different taste preferences and dietary restrictions, making this article a comprehensive resource for leek and potato soup enthusiasts. Each recipe provides detailed instructions, a list of necessary ingredients, and cooking tips to ensure successful preparation.

Check out the recipes below so you can choose the best recipe for yourself!

EASY POTATO AND LEEK SOUP



Easy Potato and Leek Soup image

A quick and easy soup that tastes great. I like to take a potato masher and roughly mash some of the potatoes. This helps to thicken the soup. I also like to use seasoned chicken broth. You can use heavy cream or half-and-half, depending on how rich you want the soup to be.

Provided by Michele Hodge

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Potato Leek Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 5

6 potatoes, peeled and cubed
1 (14.5 ounce) can chicken broth
2 leeks, chopped
2 teaspoons margarine
1 ½ cups heavy whipping cream

Steps:

  • In a medium pot over medium heat, combine the potatoes and broth and allow to simmer for 20 minutes, or until potatoes are tender.
  • In a separate skillet over medium heat, saute the leeks in the butter or margarine for 5 to 10 minutes, or until tender. Add the leeks and the cream to the potatoes and stir well. (Note: This is the point I like to take a potato masher and slightly thicken the soup.)

Nutrition Facts : Calories 614.2 calories, Carbohydrate 65 g, Cholesterol 122.3 mg, Fat 35.9 g, Fiber 7.8 g, Protein 11 g, SaturatedFat 21.1 g, Sodium 406.9 mg, Sugar 4.6 g

LEEK AND POTATO SOUP WITH SHRIMP



Leek and Potato Soup with Shrimp image

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.

Provided by Diana71

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 40m

Yield 8

Number Of Ingredients 9

¼ cup butter
2 medium leeks, chopped
1 large onion, chopped
1 (32 ounce) carton Swanson® Chicken Broth
3 medium russet potatoes, peeled and cut into 1/2-inch dice
1 teaspoon curry powder
salt and pepper to taste
1 cup milk
1 pound cooked shrimp, peeled, diced

Steps:

  • Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
  • 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.
  • Stir in milk; add shrimp. Heat until soup just starts to simmer again.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 21.4 g, Cholesterol 130.8 mg, Fat 7.4 g, Fiber 1.8 g, Protein 15.7 g, SaturatedFat 4.2 g, Sodium 672.4 mg, Sugar 4.1 g

CREAM OF LEEK AND POTATO SOUP



Cream of Leek and Potato Soup image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

3 cups sliced leeks, white and tender green parts
3 cups peeled and roughly chopped baking potatoes, like russets
6 cups water
11/2 teaspoons salt
1/2 cup heavy cream
1/2 cup creme fraiche or sour cream
1/3 cup minced chives or parsley

Steps:

  • In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
  • Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

SHRIMP, CORN, AND POTATO SOUP



Shrimp, Corn, and Potato Soup image

Provided by Food Network

Categories     appetizer

Yield 6 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 tablespoon olive oil
2 medium onions, finely diced
2 Poblano chiles, toasted (see Note) and diced
4 cloves garlic, finely chopped
6 plum tomatoes, peeled, seeded, and chopped
1 cup fish broth or clam juice
1 bay leaf
6 small new potatoes, peeled and halved
3 cups milk
1 cup corn kernels, fresh or thawed frozen
1 ear of corn, shucked and cut crosswise into 1/2inch rounds
1 pound medium raw shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 small bunch cilantro, leaves only

Steps:

  • In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.

CORN LEEK CHOWDER



Corn Leek Chowder image

Leeks, onion, potatoes and cheese enrich Stacey Savoyski's corn chowder. "I developed it for our meatless Christmas Eve meal," she adds from Southbury, Connecticut.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 cups.

Number Of Ingredients 13

2 cups chopped leeks (white portion only)
3/4 cup chopped onion
2 garlic cloves, minced
1 tablespoon olive oil
3 cups reduced-sodium chicken broth
1-1/2 cups cubed peeled potatoes
1/4 to 1/2 teaspoon dill weed
3/4 cup frozen corn, thawed
1/4 teaspoon pepper
4 teaspoons cornstarch
1 tablespoon cold water
1/2 cup half-and-half cream
1/4 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute the leeks, onion and garlic in oil until tender. Stir in the broth, potatoes and dill; cook for 10-15 minutes or until potatoes are tender. , Stir in corn and pepper; cook 2 minutes longer. Combine the cornstarch and water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in cream. Cook over medium heat for 1-2 minutes or until heated through. Garnish each serving with 1 tablespoon of cheese.

Nutrition Facts : Calories 234 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 537mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 8g protein. Diabetic Exchanges

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for leeks that are firm and have no yellowing or bruising, and potatoes that are smooth and free of blemishes.
  • Don't overcrowd the pot: When cooking the leeks and potatoes, make sure to give them enough space to cook evenly. If you overcrowd the pot, the vegetables will steam instead of sautéing, and they won't develop as much flavor.
  • Use a good quality broth: The broth you use will make a big difference in the flavor of your soup. Use a broth that is flavorful and has a rich depth of flavor. You can use chicken broth, vegetable broth, or even seafood broth.
  • Season the soup to taste: Once the soup is done cooking, taste it and adjust the seasonings as needed. Add more salt, pepper, or herbs until the soup tastes just the way you like it.

Conclusion:

This leek and potato soup with shrimp and corn is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed.

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