Tuesdsay, November 20, Thanksgiving Taste Test recipe for leek and potato soup with shrimp.

This recipe will serve 6.

Ingredients:

• 6 leeks trimmed, cleaned and sliced
• 6 tablespoons butter
• 6 tablespoons flour
• 6 potatoes, peeled and diced
• 3 cups beef broth
• 2 cups heavy whipping cream
• 2 cups milk
• dash of nutmeg
• 1 pound medium shrimp peeled, deveined and steamed until pink

Instructions:

• Simmer potatoes in 3 cups beef broth until tender.
• In a heavy-bottomed pan, saute leeks in butter.
• Gradually add flour to make a roux.
• Gradually add cream and milk and stir until thickened.
• Fold in potatoes and broth and stir over medium heat until thickened.
• Add shrimp.
• Sprinkle with nutmeg.

Serve warm or chilled in 4-ounce bowls.

Serving suggestion is to serve the soup with hot popovers.

Recipe submitted by: Jenifer L. Muensterman

First Coast News