Ingredients

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

Instructions

1. Melt butter in a large pot over medium heat. Stir in chopped leeks and onions; cook slowly until softened, 5 to 7 minutes.
2. 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.
3. Stir in milk; add shrimp. Heat until soup just starts to simmer again.