For a richer flavor, consider using heavy cream instead of milk in the final step. Adjust the amount of cayenne pepper to control the level of spiciness. Fresh corn kernels, cut straight from the cob, will elevate the sweetness and texture of this soup when in season. If you do not have time for a slow cooker, you can cook it in a dutch oven.
Leek and Potato Soup with Shrimp and Corn
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PREP TIME35 mins
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COOK TIME6 hrs
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TOTAL TIME6 hrs 35 mins
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SERVING6 People
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VIEWS15
Savor the delightful harmony of sweet corn and succulent shrimp in a fragrant, broth-based soup. Infused with fresh thyme and finished with a touch of milk, this recipe offers customizable richness – lighten it with milk or enrich it to a chowder-like consistency with cream.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol75 mg
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Fiber4 g
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Protein15 g
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Saturated Fat2 g
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Sodium306 mg
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Sugar5 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepRender the bacon: In a skillet over medium heat, cook diced bacon until evenly browned (approx. 10 minutes). Drain bacon on a paper towel-lined plate, reserving about 1 tablespoon of bacon grease in the skillet.
02
StepSauté aromatics: In the same skillet, cook leeks and celery in the reserved bacon grease until leeks soften (approx. 5 minutes).
03
StepInfuse with garlic: Stir minced garlic into the leek mixture until fragrant (approx. 2 minutes more). Transfer the mixture to a slow cooker.
04
StepCombine base ingredients: Place drained bacon, potatoes, chicken broth, 2 cups of water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
05
StepAdd thyme bouquet: Tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
06
StepSlow cook: Cook on High for 4 hours, then add corn and cook for 1 more hour.
07
StepEnrich the broth: Reduce heat to Low, stir in milk, and cook uncovered until slightly thickened (approx. 30-40 minutes).
08
StepPrepare shrimp: While the soup thickens, bring a pot of water to a boil. Cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center (approx. 3 minutes). Drain and allow to cool slightly before peeling.
09
StepCreate cornstarch slurry: In a bowl, mix cornstarch and 1 tablespoon of water until combined.
10
StepThicken soup: Stir cornstarch mixture into the slow cooker and heat until the soup thickens (approx. 3 minutes).
11
StepFinal touches: Stir peeled shrimp and parsley into the soup. Remove fresh thyme sprigs and season the soup with salt and black pepper to taste before serving.
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RECIPE REVIEWS
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Please Rate
Quentin Sporer
Jul 1, 2025My family loved this soup! It's definitely going into our regular rotation.
Clemens Donnelly
Jun 18, 2025This soup is amazing! The flavors are so well-balanced.
Darrion Champlin
May 31, 2025I added a little bit of cream at the end, and it made it even richer.
Sherman Olson
May 28, 2025I didn't have any fresh thyme, so I used dried thyme, and it still turned out great.
Julian Mayer
May 24, 2025This is the best leek and potato soup I've ever had!
Amira Ankunding
May 17, 2025The shrimp were a perfect addition to this soup.
Kaya Bins
May 15, 2025I used vegetable broth instead of chicken broth to make it vegetarian, and it was delicious.