Potato Soup with Shrimp

Total Time:
45 min
Prep:
20 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/2 stick butter
  • 1 small onion, diced
  • 2 medium carrots, diced about the same size as the onion
  • 2 tablespoons all-purpose flour
  • 8 medium russet potatoes, peeled and cubed
  • 4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
  • 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
  • 1 cup half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups salted water
  • 1 pound medium shrimp
  • Crumbled bacon bits, for garnish
  • Grated sharp Cheddar, for garnish
  • Dill sprigs, optional garnish
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 to 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 cheese. Garnish with dill sprigs, if desired.

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


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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4.8 425
This soup is a family favorite! But we do substitute with the corn!  item not reviewed by moderator and published
This is the best soup ever! item not reviewed by moderator and published
Delicious!!!! The only thing I changed was I cooked the shrimp in the soup, instead of cooking it separately. item not reviewed by moderator and published
I am not generally a fan of soup but had never made homemade before and was hoping to find one that I might enjoy. So glad I tried this, it was great I make this regularly now. item not reviewed by moderator and published
Really good & easy. I usually make baked potato soup with all the trimmings so didn't think I'd like this as much. But it's great! Based on other reviews I did parboil the potatoes with the carrots for 5-6 minutes and found it didn't need much stirring and didn't stick to bottom of pot. I also don't think it needs the salt, the bouillon cubes seem to take care of that. Also I didn't have any shrimp but it's wonderful just on its own. item not reviewed by moderator and published
Absolutely delicious and so easy to make. Was also a big hit with my kids which is always a bonus. item not reviewed by moderator and published
A hit with everyone. I had too many potatoes in the house so I decided to try this recipe. EXCELLENT, very easy to make. I didn't have the shrimp but I got to tell you it was full of flavor. item not reviewed by moderator and published
I just made this soup with a few substitutions. Instead of cooking shrimp I used small bite size already cooked shrimp and added red pepper flake, cumin, and creole seasoning. Delicious. Will make again. item not reviewed by moderator and published
This recipe is fantastic. My whole family enjoys it. I do skip the bacon and Dill Sprigs. Don't find it necessary since the soup is great and simple as it is but the shredded cheddar cheese is a must. Just to try something new, I cut the potato portion by half and substitute it with white mushrooms. This is my favorite switch up and always get positive feedback. item not reviewed by moderator and published
My sister and I both made double recipes and every family member can't stop eating it. Its the best item not reviewed by moderator and published

This recipe is featured in:

Winter Produce Guide