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!
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 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 products used.