Leek and Potato Soup with Shrimp and Corn

Leek and Potato Soup with Shrimp and Corn
  • PREP TIME
    35 mins
  • COOK TIME
    6 hrs
  • TOTAL TIME
    6 hrs 35 mins
  • SERVING
    6 People
  • VIEWS
    15

Savor the delightful harmony of sweet corn and succulent shrimp in a fragrant, broth-based soup. Infused with fresh thyme and finished with a touch of milk, this recipe offers customizable richness – lighten it with milk or enrich it to a chowder-like consistency with cream.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    75 mg
  • Fiber
    4 g
  • Protein
    15 g
  • Saturated Fat
    2 g
  • Sodium
    306 mg
  • Sugar
    5 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Render the bacon: In a skillet over medium heat, cook diced bacon until evenly browned (approx. 10 minutes). Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon of bacon grease in the skillet.

02

Step

Sauté aromatics: In the same skillet, cook leeks and celery in the reserved bacon grease until leeks soften (approx. 5 minutes).

03

Step

Infuse with garlic: Stir minced garlic into the leek mixture until fragrant (approx. 2 minutes more). Transfer the mixture to a slow cooker.

04

Step

Combine base ingredients: Place drained bacon, potatoes, chicken broth, 2 cups of water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.

05

Step

Add thyme bouquet: Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.

06

Step

Slow cook: Cook on High for 4 hours, then add corn and cook for 1 more hour.

07

Step

Enrich the broth: Reduce heat to Low, stir in milk, and cook uncovered until slightly thickened (approx. 30-40 minutes).

08

Step

Prepare shrimp: While the soup thickens, bring a pot of water to a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center (approx. 3 minutes). Drain and allow to cool slightly before peeling.

09

Step

Create cornstarch slurry: In a bowl, mix cornstarch and 1 tablespoon of water until combined.

10

Step

Thicken soup: Stir cornstarch mixture into the slow cooker and heat until the soup thickens (approx. 3 minutes).

11

Step

Final touches: Stir peeled shrimp and parsley into the soup. Remove fresh thyme sprigs and season the soup with salt and black pepper to taste before serving.

For a richer flavor, consider using heavy cream instead of milk in the final step.
Adjust the amount of cayenne pepper to control the level of spiciness.
Fresh corn kernels, cut straight from the cob, will elevate the sweetness and texture of this soup when in season.
If you do not have time for a slow cooker, you can cook it in a dutch oven.

Amanda Cremin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.6/ 5 ( 5 Ratings)
Total Reviews: (7)
  • Quentin Sporer

    My family loved this soup! It's definitely going into our regular rotation.

  • Clemens Donnelly

    This soup is amazing! The flavors are so well-balanced.

  • Darrion Champlin

    I added a little bit of cream at the end, and it made it even richer.

  • Sherman Olson

    I didn't have any fresh thyme, so I used dried thyme, and it still turned out great.

  • Julian Mayer

    This is the best leek and potato soup I've ever had!

  • Amira Ankunding

    The shrimp were a perfect addition to this soup.

  • Kaya Bins

    I used vegetable broth instead of chicken broth to make it vegetarian, and it was delicious.

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