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Leek and Potato Soup with Shrimp and Corn
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Prep Time:
35 minutes
Cook Time:
360 minutes
Total Time:
395 minutes
Elevated slow-cooker potato leek soup with tiger shrimp and sweet corn for a delicious twist.
Ingredients:
  • 4 thick slices bacon, diced
  • 1 tablespoon bacon drippings
  • 3 leeks, thinly sliced (white and pale green parts only)
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 4 red potatoes, cut into 1-inch pieces
  • 4 cups chicken broth
  • 2 cups water
  • 0.5 teaspoon dried thyme
  • 0.5 teaspoon ground paprika
  • 1 pinch cayenne pepper
  • 3 sprigs fresh thyme
  • 1 cup frozen sweet corn
  • 0.5 cup milk
  • 18 large tiger shrimp
  • 2 tablespoons cornstarch
  • 1 tablespoon water
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Fry bacon in a skillet over medium heat until crispy, around 10 minutes. Transfer the cooked bacon to a paper towel-lined plate, leaving 1 tablespoon of bacon grease in the skillet.
  • Saute leeks and celery in the flavorful bacon grease until leeks are softened, approximately 5 minutes.
  • Cook the garlic in the leek mixture until it becomes fragrant, for approximately 2 minutes. Then, transfer the mixture to a slow cooker.
  • Add the crispy bacon, potatoes, chicken broth, water, dried thyme, paprika, cayenne pepper, salt, and black pepper into the slow cooker.
  • Secure fresh thyme sprigs with kitchen string and place in the slow cooker.
  • Cook on High for 4 hours, then add corn and cook for an additional hour.
  • Lower the heat to low, and gently mix in the milk. Continue cooking without a lid until the mixture becomes slightly thickened, which should take around 30 to 40 minutes.
  • While waiting, heat a pot of water until boiling. Boil the tiger shrimp until bright pink and no longer translucent in the center, for about 3 minutes. Drain the shrimp and let them cool slightly before peeling.
  • Combine cornstarch and 1 tablespoon of water in a bowl until smooth.
  • Add the cornstarch mixture to the slow cooker and simmer until the soup thickens, approximately 3 minutes.
  • Gently fold peeled shrimp and fresh parsley into the soup. Discard thyme sprigs and generously season soup with salt and black pepper just before serving.

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