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

This recipe will serve 6.


  • 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


  • 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