Leek And Potato Soup With Shrimp - cooking recipe

Ingredients

1/4 cup butter
2 medium leeks, chopped
1 large onion, chopped
1 (32 ounce) carton Swanson(R) 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

Preparation

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(R) 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.