Shrimp Potato Leek Soup

Ingredients

• 1/2 lb shrimp, peeled and deveined
• 3 tbsp unsalted butter, divided
• 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
• 3 cloves garlic, peeled and smashed
• 2 lb Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
• 7 cups chicken or vegetable broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 cup heavy cream
• Chives, finely chopped, for serving

Steps

1. Pat the shrimp dry and season lightly with salt and pepper. Melt 1 tablespoon of the butter in a large soup pot over medium heat. Sauté the shrimp for 1 minute on each side, then transfer to a plate.
2. Add the remaining 2 tablespoons butter to the pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat so they don’t brown.
3. Add the potatoes, broth, bay leaves, thyme, salt, and pepper. Bring to a boil, then cover, reduce heat to low, and simmer about 15 minutes, until the potatoes are very soft.
4. Remove the thyme sprigs and bay leaves. Purée the soup with an immersion blender until smooth (or carefully blend in batches in a regular blender).
5. Stir in the heavy cream and bring to a simmer. Taste and adjust salt and pepper. If it’s too thin, simmer to thicken; if too thick, add a splash of broth or water.
6. Serve hot with the seared shrimp on top (or stirred back in at the end), and garnish with chives.