Potato Soup with Shrimp

Based on 14 reviews

Ingredients:

grated sharp cheddar cheese, for garnish
sprig of dill, optional garnish
crumbled bacon bits, for garnish
1 lb medium shrimp
1/4 teaspoon pepper
1 teaspoon salt
1 cup half-and-half
4 cup milk: whole, reduced fat (2%), or low fat (1%)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
2 tablespoon all-purpose flour
8 medium russet potatoes, peeled and cubed
2 medium carrots, diced about the same size as the onion
1 small onion, diced
1/2 stick butter

Directions

In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.

In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2-3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheddar cheese.

Cook’s Note: If you don’t have access to shrimp, use corn.

PD & Friends, pg. 23

Recipe Courtesy Paula Deen

Servings: 6 servings
Prep Time: 10 min
Cook Time: 25 min
Difficulty: Easy

Show: Paula's Home Cooking/Paula Deen and Friends cookbook

Ratings for this Entry:

Submitted on July 7, 2010

This soup is so easy to make and so delicious. I have made it many times for family and friends and they can't believe how wonderful it is. My neighbor's little boy just loves it and always wants to save some for his school lunch. I also added sweet corn which gave the soup an even sweeter taste. My favorite!!!!!!!!!!!

Submitted on July 7, 2010

very very yummy

Submitted on June 6, 2010

Loved the soup. I added 1/2 can of chicken broth since it was so thick and a dash of garlic powder.

Submitted on February 2, 2010

This is a wonderful soup. Rich and creamy. My only suggestion is wait a day or two to serve--gives soup time to absorb the wonderful shrimp and other flavors.

Submitted on February 2, 2010

First soup I've ever made and the best ever!!! Everyone in my family loved it. I actually substituted the shrimp with salmon and white with red onions, then added chopped asparagus. Muy delicioso!!!!

Submitted on January 1, 2010

My daughters and I have always enjoyed the potato soup at "Cattle Company" here in Anchorage, Ak but after tasting your version of this soup we may never go back to "Cattle Company" again. This soup is delicious.

Submitted on January 1, 2010

YUMMY THE BEST OF 2 WORLDS, SHRIMP AND POTATOES.

Submitted on January 1, 2010

I made this for my family's annual soup get-together, and my pot was the only one scraped clean at the end of the night! I left out the shrimp since not everybody likes it, but I can't wait to make it with shrimp too. Best potato soup I've ever made!

Submitted on December 12, 2009

This is a delicious, creamy, soup and is easy to make! Don't leave out the shrimp - it is an important ingredient - flavors the entire soup! This is definitely a 5* recipe which we will make again and again - a wonderful comfort food for the winter or anytime of year. Thanks Paula for another winner! Debbie Collinge

Submitted on July 7, 2009

I have made this soup several times and my family loves it and its so easy to make. Great on a cold winter day.

Submitted on July 7, 2009

Great comfort food and my kids loved it!!

Submitted on June 6, 2009

I loved this soup and so did my family. The only onions that I had was the green onions so I sub with these. I also added crab meat. It was delicious.

Submitted on April 4, 2009

This soup was amazing!! it is so rich and creamy. Even without the shrimp, the potato soup is a great base to add anything to it that you want. I am going to try some bacon or corn next.