Prep time: 10 minutes
Cook time: 35-45 minutes
Yield: 5 servings
Serving size: 1½ cups
3-4 stalks leeks (white and tender green parts only),
1 Tbsp light butter
2 tsp garlic, minced
1 Tbsp flour
5 cups reduced-sodium chicken broth (or vegetable broth)
2 russet potatoes, peeled + roughly cut in to cubes
10 oz bag frozen corn
1 Tbsp Tabasco® (or to taste)
1 Tbsp Old Bay Seasoning®
¾ cup skim milk
½ lb medium shrimp, peeled deveined (if frozen, you need to defrost them)
2 Tbsp lemon juice
salt and pepper to taste
¼ cup parsley for garnish, chopped
Wash leeks carefully to remove all the grit. You can soak them in a bowl of water for 10 minutes to be sure. Chop them up after you wash them.
In a large pot, over medium-low heat, melt butter and saute garlic for 2 minutes. Add flour, stirring continuously for about 30 seconds to 1 minute to make a roux.
Add chicken broth, leeks, potatoes, corn, Tabasco and Old Bay Seasoning and whisk vigorously until incorporated. Let simmer on medium heat for 25-30 minutes, until potatoes have softened.
Add the milk. Use an immersion blender and blend the soup until smooth. If you don’t have one, carefully transfer the soup to a regular blender.
Add shrimp and lemon juice to the pot and cook on low for another 6-8 minutes, or until shrimp are pink.
Stir in salt and pepper to taste.
Serve immediately and garnish with parsley.
Per Serving: (1½ cups)
Calories from fat: 19
Saturated Fat: 0g