This recipe came from Paula Deen. I love soup and potato soup is one of my favorite. I love shrimp, so this was a win, win recipe. I have made this for my family several times and its a hit every time.
If you don’t have shrimp, use corn.
- 1/2 stick unsalted butter
- 1 small onion, diced
- 2 medium carrots, peeled and diced the same size as the onion
- 2 tablespoons 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 cheese, for garnish
- In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until 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 cup slightly 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 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.