2 tbsp unsalted butter
1 lg onion, chopped
2 medium leeks, washed well, chopped
1-1/2 cups vegetable broth
3 medium potatoes, peeled, chopped
1 tsp curry powder
salt and pepper, to taste
1/2 lb. medium-sized shrimp, peeled, deveined, and cooked
1 cup fat-free milk

In a large pot over medium heat, melt butter. Add onion and leeks. Cook, stirring often, until soft. Add the broth, potatoes, curry, salt and pepper. Cover, simmer until potatoes are soft, 15-20 minutes. Add shrimp and milk, gently heat through.

Submitted by: Sherry Monfils