Creamy Potato Soup with Shrimp

By Rena Awada | Updated On November 30, 2023

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.

Top view of a round bowl with a yellow color potato and corn soup topped with sauteed shrimps


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.
top view of 2 bowls of corn and potato soup thats yellow in color, topped with sauteed shrimp and 3 slices of lime wedges on the side of the soup bowl

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.
chopped potatoes and leeks on white cutting board
  • 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.
pot with broth, chopped potatoes, leeks, and corn, before boiling
  • 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.
sauteed cooked shrimp shrimp for soup in a pan with light blue plastic spatula in skillet
  • 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!
spoon in a round bowl of corn and potato soup with lime wedged on the right side

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

Can you freeze potato soup?

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.

How to thicken potato soup?

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.

Can I use Mashed Potatoes to Thicken potato soup?

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.

How long is potato soup good for?

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.

close up view of a bowl or yellow colored potato leek soup topped with sauteed shrimp with spoon in bowl

What goes with potato soup

Wondering what to serve with this easy cream potato corn soup? Try these options:

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.

top view of spoon in a bowl or potato soup topped with sauteed shrimp and lime wedge

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.
top view of a bowl of soup thats yellow in color and topped wuth suateed shrimp

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Top view of a round bowl with a yellow color potato and corn soup topped with sauteed shrimps

Easy Creamy Potato Corn Soup

Creamy potato soup recipe that's made with corn, potatoes, and topped with shrimps.
4.75 from 4 votes
Print Pin Rate
Course: Soup
Cuisine: American
Diet: Low Lactose
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 444kcal
Author: Rena

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
  • Cups Unsalted Chicken Stock
  • 1 Tbsp Olive Oil
  • 1 Tsp Black Pepper
  • ½ Tsp Garlic Salt or to taste
  • 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

Substitutes:
  • vegetable stock in place of chicken stock
  • corn can be fresh, canned, or frozen
  • no leeks? use green onions
Storage:
Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.

Nutrition

Calories: 444kcal | Carbohydrates: 64g | Protein: 37g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2149mg | Potassium: 1218mg | Fiber: 8g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 29mg | Calcium: 214mg | Iron: 7mg
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Reader Interactions

Comments

  1. Connie says

    4 stars
    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.

  2. 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.

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