¼ cup butter
4 large onions, chopped
1 cup hot water
6 med potatoes, cubed small
1 Tbsp salt
1 tsp pepper
6 cups milk
2 cups sharp cheddar cheese, grated
2 ½ lbs shrimp (shelled and deveined)
Small amount of minced garlic
Clean and prepare shrimp. Set aside in refrigerator
In a 5 qt dutch oven, over medium heat, sauté onions in butter until tender. Add
water, potatoes, salt and pepper. Reduce heat to low; cover and simmer until
potatoes are tender (about 30 minutes).
Meanwhile, in a 3 qt saucepan, over low heat, heat milk with cheese until cheese
has melted. Stir often, do not allow it to boil.
After potatoes are tender, add shrimp to potatoes. Cook about 20 minutes or
until shrimp are tender.
Add cheese mixture. Heat through, but do not boil
This soup is very easy to prepare. You can also garnish with a couple of
tablespoons of chopped parsley. You may need to add more salt if desired right