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 meself_11956426
Lakeland, 48
on May 06, 2013
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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.
By KrissyBusse
California
on April 22, 2013
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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.
By arbrewer
on April 12, 2013
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This recipe exceeded my expectations in taste and simplicity! The family loved it and we'll definitely make this recipe again sometime soon,,,
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