A tasty Creamy Potato Leek Soup made with corn, leeks, and potatoes, and then topped with sauteed shrimp. Made without any dairy, this Potato soup recipe is so easy to make, thick, hearty, and perfect as a weeknight meal all year round.
Made with either fresh or frozen corn, this homemade potato and leek soup recipe is made with chicken broth, creamy, flavorful, and comforting. The added sauteed shrimps make it a complete well-balanced meal with enough protein to fill you up. It is dairy-free, gluten-free, and can easily be made vegetarian or vegan. Serve this soup as a complete meal or as a side dish.
Recipe highlights
- Hearty and delicious: So filling, satisfying, and packed with flavor.
- Easy to make: Making this creamy potato and corn soup is super easy. Boil your main ingredients in broth, blend, add your seasonings, and then top with the sauteed protein of your choice.
- Healthy weeknight meal: This dish serves as a perfect weeknight meal if you are looking for something light, healthy, but yet so filling.
Ingredients you will need
- Shrimp: Use raw medium-sized shrimp, peeled and deveined. You may use any other protein of your choice.
- Corn: you may use Canned or Frozen Corn drained
- Yukon Gold potatoes: we love using this type of potatoes as opposed to others like Idaho.
- Leek: Do use Leeks and not green onions.
- Unsalted Chicken Stock: if you want to make this potato soup vegetarian, you will need to use vegetable stock.
- Olive Oil: Or any other oil of choice, like avocado oil.
- Seasonings: Black Pepper, Garlic Salt, Kosher Salt,
- Fresh chopped parsley or cilantro to garnish
- Chili Flakes to garnish, optional
- Lime wedges, to serve
HOW TO MAKE this Potato soup
- Prep: Thoroughly wash and peel the potatoes, and cut into 3/4-inch pieces.
- Add in pot: Place a soup pot over medium heat and add the corn together with chopped potatoes, leek, and chicken stock. Gently stir to combine. Bring to a boil, then cover and cook for 30 minutes, or until potatoes are super tender.
- Blend and cook: Using an immersion blender, blend until smooth and creamy, then season with salt and pepper to your taste.
- COOK SHRIMP: Heat a skillet over medium-high heat, add oil and heat until shimmering. Add shrimps and sprinkle with garlic salt, pepper, and chili flakes. Cook until opaque through, about 2-3 minutes.
- SERVE: Pour the soup into bowls, and top with cooked shrimp. Garnish with parsley/cilantro and chili flakes if desired and serve next to lemon wedges. Enjoy!
SUBSTITUTIONS and tips
- Use any broth, for vegan or vegetarian potato soup options use vegetable broth.
- Omit the shrimps for vegans/vegetarian
- Instead of shrimps, you may use sauteed bacon or chicken
- Any potatoes work, we used Yukon Gold which is our first choice. So if you can get your hands on Yukon Gold use that.
- You may use fresh, frozen, or canned corn
- If you like chunky soup instead of blending, just mash it up a bit using a fork or the back of the wooden soon.
SOME FREQUENTLY ASKED QUESTIONS
Since this potato leek soup is dairy-free, it is quite safe to freeze. You may cook the soup in large batches and store it in the freezer for up to 3 months. Also, you may place your leftover soup in a tightly sealed container and store it in the freezer until you are ready to have it.
To thicken potato soup, either blend some of the potatoes and add back into the pot, or mix about 1 tablespoon of cornstarch with 1/4 cup of cold water or almond milk and add to the soup. Starches work well to thicken up the soup. Alternatively, you may also use some flour in place of the corn starch. The best way would be to just blend some of the soup and add it back to the pot.
Yes. If your soup is just too watery, there are a few ways to thicken up the soup and one of them is to add some mashed potato flakes. be careful not to add too much though. You may also just let it simmer some more to thicken up.
Leftover potato soup can be stored in the fridge in a sealed container for up to 3 days if it has any kind of meat on it. If it is vegan or vegetarian, you may store it for up to 5 days in the fridge.
What goes with potato soup
Wondering what to serve with this easy cream potato corn soup? Try these options:
- Cornbread or biscuits
- Toasted whole grain Bread
- Dinner rolls
- Roasted Veggies like Brussel Sprouts
- Salads like this Italian Chopped Salad
- Crackers
- Grilled Cheese
What kind of potatoes good for soup
If you aren’t sure what potatoes are best for potato soup, don’t worry too much because anything you have on hand will essentially still do the job. But here are our top 4 picks and Yukon Gold is our favorite pick.
- Round white: Less starchy and often referred to as waxy potatoes
- Russet: High-Starch, ideal for baked and mashed potatoes
- Yellow or Yukon Gold: Medium starch, is best used in soups because it holds well in soup. We prefer using this one to make this healthy potato soup recipe.
- Red and fingerling potatoes: Also good for soups.
But our favorite would be Yukon gold, which we used for our easy creamy potato soup recipe.
Storage and reheating recommendations
- Storing: Before storing, allow the potato soup to cool completely. Place leftovers in a sealed container and store in the fridge for 3 days. If the soup does not have any shrimp, you may store it for 5 days. You may freeze leftovers for up to 3 months in a freezer-safe container.
- Reheating: You may reheat the soup using your stovetop or microwave. If heating a large amount, place it in a small pot or saucepan, and reheat over medium heat on your stove-top. For individual portions, reheat in the microwave for 60-90 seconds until heated through. Microwaves are different, so you may need 30 seconds more or less time.
More healthy soups recipes
- Homemade Vegetable Beef Soup
- Italian Chicken Veggie Soup
- Chicken Lemon Rice Soup
- Easy Roasted Pumpkin Soup Recipe
- Roasted Cauliflower Soup
- Creamy Chicken Enchilada Soup
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Easy Creamy Potato Corn Soup
Equipment
- cutting board
- knife
- Pot
- Blender
Ingredients
- 1 lb Medium Shrimp peeled and deveined
- 30 oz Canned or Frozen Corn drained, 2 cans
- 8 oz Yukon Gold potatoes
- 1 Leek sliced
- 4½ Cups Unsalted Chicken Stock
- 1 Tbsp Olive Oil
- 1 Tsp Black Pepper
- ½ Tsp Garlic Salt or to taste
- 1½ Tsp Kosher Salt divided
- 1 Tbsp Fresh chopped parsley or cilantro to garnish
- ½ Tsp Chili Flakes to garnish, optional
- Lime wedges, to serve
Instructions
- Thoroughly wash and peel the potatoes, cut into 3/4-inch pieces.
- Place a soup pot over medium heat and add in the corn together with chopped potatoes, leek, and chicken stock. Gently stir to combine. Bring to a boil, then cover and cook for 30 minutes, or until potatoes are super tender.
- Using an immersion blender, blend until smooth and creamy, then season with salt and pepper to your taste.
- Heat a skillet over medium-high heat, add oil and heat until shimmering. Add shrimps and sprinkle with garlic salt, pepper, and chili flakes.
- Cook until opaque through, about 2-3 minutes. Pour the soup into bowls, top with cooked shrimp.
- Garnish with parsley/cilantro and chili flakes if desired and serve next to lemon wedges. Enjoy!
Notes
- vegetable stock in place of chicken stock
- corn can be fresh, canned, or frozen
- no leeks? use green onions
Connie says
It was ok; but mine turned more green not yellow. Not sure what 1 leek is? I put the whole leek in the recipe. Lol
The taste was still good. My husband didn’t like it puréed; he felt like he was eating puréed baby peas! Lol
The shrimp was good too.
Huda says
Love it!
Nanette says
Only 8 oz of potato?!?! At 4 servings that’s 2 oz each serving of potato and 7.5 oz of corn. Sounds more like corn soup to me.
Rena says
You may add more potatoes if you like.