Potato Soup with Shrimp

Total Time:
45 min
20 min
25 min

6 servings

  • 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

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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    421 Reviews
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    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.
    Absolutely delicious and so easy to make. Was also a big hit with my kids which is always a bonus.
    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. 
    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.
    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.
    My sister and I both made double recipes and every family member can't stop eating it. Its the best
    Very good and simple. The epitome of comfort food :
    Roasted shrimp add to individual serving bowls so shrimp is not overcooked when warming leftover soup.  
    I used using whole milk and 1/4 cup half n' half. I used five gigantic russet potatoes, diced the potatoes into about 1/2" to 3/4" pieces. Keep the heat med-low although it takes more time to cook the potatoes than the recipe states, stir frequently so the milk does not scorch and do not scrape the bottom of the pot while stirring or you could scorch bits in the soup. It could take about 25-30 minutes or much more depending on the size of your dice so dice small. I mashed my potatoes when soft making for a smoother creamy soup. I added two teaspoons Kosher salt. I added several bones to no salted added Kitchen Basics Chicken Stock and simmered about 30 minutes.  
    This was awesome! The potatoes should not take long at all if you dice them up. It took about 20 minutes for me, and I used 4 cups of half and half and one cup of milk. It was so good! I also added bacon and used frozen baby shrimp. If you put the shrimp in after you kill the heat, they will not get a rubbery texture. I just put it in the soup frozen and within 30 seconds they were juicy and delicious.The only thing I think it needed was a lot more salt. The bacon definitely helped with the flavor.
    This recipe exceeded my expectations in taste and simplicity! The family loved it and we'll definitely make this recipe again sometime soon,,,
    This recipe is top notch. I make it for Christmas every year and people still rave about it. the only thing I changed was I used Fontina cheese to top it with and more salt and pepper than is called for. Would recommend this to anybody that is looking to bring something different to a party.
    This is by far the best potato soup recipe that I have ever made and have been making it for a few years. It's always a family favorite! I don't usually use the corn or shrimp. As other reviewers have stated, this recipe is a great base for all kinds of substitutions or additions.
    I was looking for a good, basic potato soup recipe and stumbled across this one. I wasn't sure about the shrimp aspect of it but went ahead and made the recipe exactly as called for. It was amazing and everyone loved it. The potatoes took a bit longer to cook as stated tho. The garnish/topping of crumbled bacon and cheese is not even necessary as this soup is so delicious on its own. I made this last week for family and making it again today for friends. I will probably add a couple carrots just for color.
    This is a really good recipe. I am a potato soup connoisseur so a pretty tough critic. I did not use shrimp or corn (out of corn and shrimp seemed too much trouble. I have one suggested improvement. I think I would have boiled my potatoes in water or chicken broth for 10 or so minutes, drained, then added and finished the recipe as normal. The other reviews are right on....the potatoes take a LONG time and they tend to stick...so you have to stand and stir. Boiling them first would help. I added some dried basil and thyme and hot sauce to kick it up. Also found I needed more salt and spice in general. All in all...really good base....very thick and creamy, even without cream.
    This is the best homemade soup I have ever made, yesterday was my second time making it. My husband and my daughters loved it too. I added four boullion cubes instead of two, because I couldn't taste the flavor with just two. After this soup sits the next day it kinda taste like she crab soup, so next time I think I will add some lump crab meat along with the shrimp!!!!!
    I had to rate this recipe to post something but I haven't made this soup yet. I just had a question for all of you that have made this soup. I am allergic to shrimp so I was wondering do you think that chicken, ground beef, kielbasa or another meat like that would be good in it?
    Made this twice already! I have been passing it up for a while because shrimp in my potato soup did not sound appetizing in any way. I was so wrong. It only makes it better. My husband LOVES this and he hates shrimp. This is definitely a recipe that will be made for years to come! It is on our menu again for tonight!!
    This soup was so good. I made it without the bouillon but put the rind from a good parmesean wedge in with the milk (2% and let it cook the time it took to get the potatoes right which was about an hour since I cooked it slow to keep the milk from scorching. I'm a novice but I was very pleased with how it turned out. Didn't use shrimp but may someday.
    It sounds really great! I liked reading the comments of those who have already made it. Especially the woman who used a pound of bacon! It's a very versitile recipe and you can try it lots of different ways.
    I love this recipe! To make it easier, I don't pre-cook the shrimp. I clean and chop them up, then add them with the half and half. Shrimp only need 3-5 minutes. Bacon and sharp cheddar are a must!
    It was so good. And it was really easy to. I will definitely make this again.
    First time ever making potato soup, and I love it ! I used cubed venison that I breaded and fried and bacon, super yummy, next time I am trying ham and broccoli. Thanks so much for introducing me to an awesome soup I can play with !
    This was a great soup! I made it last winter. Love it! I will make this again as soon as it gets cold!
    One of most versatile recipes I have. each time I make it I try something different ie. corn, ham, shrimp ect. and it has never failed!
     This should be in everyones go to box. Great job Paula
    This soup was delicious. I did add shrimp as recipe called for. 
    It turned out much better than I expected. 
    I also added a 1/2 cup frozen corn, an extra cup of milk (didn't need half&half, a little more bouillon and a dash of Old Bay Seasoning and 4 pieces of crumbled bacon... and the potatoes took more like 30mins to boil. 
    My Daughter and I really loved it. Thanks Paula!
    I absolutely luv this recipe. However I did add a few ingredients of my own. I left the shrimp whole and added some blue crab claw meat, I also added two handfuls of shredded sharp cheddar cheese when it was done cooking. Last but not least, I added some of my own special "cajun" spices. I served it with some homemade garlic-cheddar biscuits. My family luv'd it so much I think I'll make it for our reunion in June!
    I thought it had way too many potatoes vs. everything else. It needs like half the potatoes called for by the recipe. All I could taste was potatoes and milk.
    Very pleasing
    I love this receipe this is about the 4th time I made it....First time I did not have Shrimp so I subsitutued smoked neckbones my husband is a country man he loved it!!!! I have learned to subsitte half the milk and the half and half with heavy cream. having larger pieces of carrots and some fresh corn cut off the cob....uuummm umm goood! Campbells/Progesso have nothing on this!!! Thanks Paula...I have used the shrimp as well as chicken as the protein...what flavor.. 
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    This recipe is featured in:

    Winter Produce Guide