Leek And Potato Soup With Shrimp Recipes

LEEK POTATO SOUP

Steps:

• Chop the leeks into small pieces.
• In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
• Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
• Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

LEEK AND POTATO SOUP WITH SHRIMP AND CORN

Steps:

• Cook and stir bacon in a skillet over medium heat until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon bacon grease in the skillet.
• Cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
• Stir garlic into leek mixture until fragrant, about 2 minutes more. Transfer mixture to a slow cooker.
• Place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
• Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
• Cook on High for 4 hours; add corn and cook for 1 more hour.
• Reduce heat to Low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
• Meanwhile, bring a pot of water a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center, about 3 minutes. Drain. Allow shrimp to cool slightly before peeling.
• Mix cornstarch and 1 tablespoon water in a bowl until combined.
• Stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
• Stir peeled shrimp and parsley into soup. Remove fresh thyme sprigs and season soup with salt and black pepper before serving.