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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By theivorys6
on January 15, 2012
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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..
By Kgleason1
Bitburg, Germany
on January 12, 2012
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I found this recipe when I was trying to find something for both me and my husband to enjoy. I don't eat shrimp but I figured that I would be fine with the potatoes. IT WAS AMAZING! It is truly a favorite in our house now. You can't go wrong with Paula Deen!
By bonsai62286_126...
Rio Rancho, 71
on January 12, 2012
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My family and I made this tonight. It is an excellent soup paired with salad, but since we didn't have shrimp we went with corn and about a 1/2 lb of shredded medium cheddar -- and since we're in NM we also added green chilis! It was amazing and very filling. The kids are all screaming dibbies on the leftovers for tomorrow - but I think Dad's in the lead!
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