Creamy Shrimp, Corn and Leek Soup



  1. Wash leeks carefully to remove all the grit. You can soak them in a bowl of water for 10 minutes to be sure. Chop them up after you wash them.
  2. In a large pot, over medium-low heat, melt butter and saute garlic for 2 minutes. Add flour, stirring continuously for about 30 seconds to 1 minute to make a roux.
  3. Add chicken broth, leeks, potatoes, corn, Tabasco and Old Bay Seasoning and whisk vigorously until incorporated. Let simmer on medium heat for 25-30 minutes, until potatoes have softened.
  4. Add the milk. Use an immersion blender and blend the soup until smooth. If you don’t have one, carefully transfer the soup to a regular blender.
  5. Add shrimp and lemon juice to the pot and cook on low for another 6-8 minutes, or until shrimp are pink.
  6. Stir in salt and pepper to taste.
  7. Serve immediately and garnish with parsley.


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