Potato Soup with Shrimp

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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.

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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.

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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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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.

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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.

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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.

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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.

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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!!!!!

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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?

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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!!