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Potato Shrimp Soup Recipe

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This recipe for Potato Shrimp Soup is from Cooking for a Cure with Team Tiara!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 stick butter
1 small onion, diced
2 medium carrots, diced
2 tbsp all-purpose flour
8 medium russet potatoes, peeled & cubed
4 c. milk
2 chicken bouillon cubes, dissolved in 1/2 c. hot milk
1 c. half-and-half
1 tsp. salt
1/4 tsp. pepper
2 c. salted water
1 lb medium shrimp peeled and deveined
Crumbled bacon bits
Grated sharp Cheddar
Directions:
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.
Cook's Note: If you don't have access to shrimp, use corn.

 

 

 

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