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Creamy Leek and Potato Soup with Shrimp
Gluten Free

Creamy Leek and Potato Soup with Shrimp

A comforting bowl of velvety leek and potato soup topped with succulent shrimp, perfect for cozy dinners.
Gluten Free

Creamy Leek and Potato Soup with Shrimp

A comforting bowl of velvety leek and potato soup topped with succulent shrimp, perfect for cozy dinners.

50 minutes

Prep Time

35 minutes

Cook Time

easy

Level

Serves 4

Servings

50 minutes

Prep Time

35 minutes

Cook Time

easy

Level

Serves 4

Servings

There’s something magical about the combination of sweet leeks, creamy potatoes, and tender shrimp that transforms a simple soup into pure comfort food. This recipe brings together earthy vegetables with the ocean’s bounty, creating a soup that’s both elegant enough for entertaining and cozy enough for a weeknight dinner. The natural starchiness of the potatoes creates a silky texture without heavy cream, while the shrimp adds a delightful protein boost that makes this soup a complete meal.

Ingredients

  • leeks
    3
    large
  • Yukon Gold potatoes
    1.5
    pounds
  • medium shrimp
    1
    pound
  • olive oil
    2
    tablespoons
  • onion
    1
    medium
  • garlic cloves
    3
    cloves
  • chicken broth
    4
    cups
  • bay leaf
    1
    leaf
  • heavy cream
    1/2
    cup
  • fresh chives
    2
    tablespoons
  • salt and pepper
  • butter
    1
    tablespoon

Tips

  1. Add crispy bacon pieces for extra richness and smoky flavor.

  2. Replace shrimp with chunks of white fish like cod or halibut for a different protein option.

  3. Stir in fresh dill or parsley instead of chives for a different herb profile.

  4. Make it vegetarian by using vegetable broth and omitting the shrimp, adding white beans instead.

Storage

Store leftover soup in the refrigerator for up to 3 days. The shrimp are best added fresh, so store them separately if possible. Reheat gently on the stovetop, adding a splash of broth if needed to thin the consistency. Do not freeze as the cream and shrimp texture will be compromised.

Steps:

Prepare the vegetables

Heat olive oil in a large pot over medium heat. Add the diced onion and sliced leeks, cooking for 5-7 minutes until softened and fragrant. Stir in minced garlic and cook for another minute.

Add potatoes and broth

Add the diced potatoes, chicken broth, and bay leaf to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 20-25 minutes until potatoes are fork-tender.

Blend the soup

Remove the bay leaf. Using an immersion blender, blend the soup until mostly smooth, leaving some texture for rustic appeal. Alternatively, transfer half the soup to a regular blender, blend until smooth, and return to the pot.

Cook the shrimp

Season shrimp with salt and pepper. In a large skillet, melt butter over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Set aside.

Finish and serve

Stir the heavy cream into the soup and simmer for 2-3 minutes. Season with salt and pepper to taste. Ladle soup into bowls, top with cooked shrimp, and garnish with fresh chives.

Nutritions

  • Calories

    285 kcal

    Energy

    1193 kJ

    Protein

    25 g

    Fat

    12 g

    Carbohydrates

    24 g

    Fiber

    3 g

    Sugars

    6 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Add crispy bacon pieces for extra richness and smoky flavor.

  2. Replace shrimp with chunks of white fish like cod or halibut for a different protein option.

  3. Stir in fresh dill or parsley instead of chives for a different herb profile.

  4. Make it vegetarian by using vegetable broth and omitting the shrimp, adding white beans instead.

FAQ

Yes! The potatoes naturally thicken the soup, so you can skip the cream for a lighter version. You can also use milk or half-and-half as alternatives.
Cut off the dark green tops and root end, slice the leek lengthwise, and rinse thoroughly under cold running water to remove any dirt trapped between the layers.
Absolutely! Just make sure to thaw them completely and pat dry before cooking. Frozen shrimp work just as well as fresh in this recipe.
Shrimp are done when they turn pink and curl into a C-shape. They should feel firm but not tough – usually takes 2-3 minutes per side depending on size.