This comforting soup combines tender leeks and potatoes with sweet corn and succulent shrimp for a creamy, satisfying meal. It’s perfect for cozy nights when you want something warm and flavorful without a lot of fuss.
Start by cooking the bacon in a skillet over medium heat, stirring occasionally until it’s nicely browned, about 10 minutes. Once done, transfer the bacon to a paper towel-lined plate to drain, but keep about a tablespoon of the bacon grease in the pan. Add the leeks and celery to the skillet and cook them in the bacon grease over medium heat until the leeks soften, around 5 minutes. Then stir in the garlic and cook for another couple of minutes until it smells fragrant.
Transfer the leek mixture to your slow cooker, along with the cooked bacon, potatoes, chicken broth, water, dried thyme, paprika, cayenne, salt, and pepper. Tie the fresh thyme sprigs together with some kitchen string and add them in as well. Set the slow cooker to high and let it cook for 4 hours. After that, stir in the corn and let it cook for an additional hour.
Once that’s done, turn the slow cooker down to low, pour in the milk, and let it cook uncovered for about 30 to 40 minutes until the soup thickens a bit. While the soup is finishing up, bring a pot of water to a boil and cook the shrimp just until they turn bright pink and aren’t translucent anymore—this should take about 3 minutes. Drain and let them cool slightly before peeling.
Mix the cornstarch with a tablespoon of water until smooth, then stir this into the soup and cook for a few more minutes until it thickens nicely. Finally, add the peeled shrimp and some fresh parsley, remove the thyme sprigs, and give the soup a taste. Adjust the seasoning with salt and pepper if needed, and it’s ready to enjoy!
- Use fresh leeks and wash them thoroughly to remove any grit.
- Cook the potatoes until very soft for a silky soup base.
- Add the shrimp at the end to avoid overcooking and keep them tender.
This soup is a comforting blend of smooth potatoes and tender leeks, enriched with the sweetness of corn and the delicate flavor of shrimp. It’s both hearty and light, making it perfect for any season. The creamy texture feels indulgent without being heavy.
Serve the soup hot with a sprinkle of fresh herbs like parsley or chives for a burst of color and flavor. A side of crusty bread or garlic toast pairs wonderfully to soak up the creamy broth.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally to maintain the creamy texture. Avoid freezing if possible, as the potatoes may become grainy.
