Leek and Potato Soup with Shrimp and Corn

Ingredients and Weight:

• Leeks: 2 lbs (1 kg)
• Potatoes: 3 lbs (1.5 kg)
• Shrimp: 1 lb (0.5 kg), peeled and deveined
• Corn kernels: 1 cup (140 g)
• Chicken broth: 8 cups (1.9 L)
• Heavy cream: 1 cup (240 mL)
• Olive oil: 2 tbsp (30 mL)
• Salt and pepper: to taste

Preparation Time:

30 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Wash and thinly slice the leeks.
2. Peel and dice the potatoes.
3. Heat the olive oil in a large pot over medium heat.
4. Add the leeks and cook until tender, about 5 minutes.
5. Stir in the potatoes and cook for another 5 minutes.
6. Add the chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
7. Add the shrimp and corn and cook for 5-7 minutes, or until the shrimp are opaque.
8. Use an immersion blender to puree the soup until smooth.
9. Stir in the heavy cream, salt, and pepper to taste.

Nutritional Information:

• Calories: 250 per serving
• Protein: 20 grams per serving
• Fat: 15 grams per serving
• Carbohydrates: 25 grams per serving

Dish Characteristics:

• Creamy and flavorful
• Savory with a touch of sweetness from the corn
• Seafood-centric with the addition of shrimp
• Perfect for a comforting meal

User Comments:

• "This soup was absolutely delicious! It was so creamy and flavorful, and the shrimp and corn added a really nice sweetness."
• "I loved how easy this soup was to make. It was perfect for a quick and easy weeknight meal."
• "This is the best leek and potato soup I've ever had! The addition of shrimp and corn really takes it to the next level."

Special Precautions and Tips:

• If you don't have an immersion blender, you can puree the soup in a regular blender.
• For a richer flavor, use chicken stock instead of chicken broth.
• If you don't want to use heavy cream, you can substitute with milk or sour cream.