Potato Soup with Shrimp

I know we’re halfway through February, and I haven’t mentioned this before, but did you know February is Potato Lover’s Month? (Bet you didn’t.) To commemorate this momentous culinary occasion, I am offering up a great soup recipe: Potato Soup with Shrimp from the Food Network.

It’s delicious, easy to make and will help you celebrate Potato Lover’s Month with a bang, which I’m sure is on your culinary must-do list, right?


  • 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 (I used 2 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

In a large saucepan or Dutch oven, melt the butter and sauté 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 20-25 minutes, until the potatoes are very soft. You’ll want to test one to make sure it’s soft. Add the half and half, salt and pepper.

In a medium-sized saucepan, bring two cups lightly salted water to a boil. Add the shrimp all at once and stir well. Be careful not to overcook the shrimp. As soon as they all turn pink – it’ll take 2 to 3 minutes — turn off the heat and drain. The shrimp should be slightly under cooked. When they are cool, peel them, and chop them into big hunks. Add the shrimp to the soup and stir well.

If you want to get a little funky, you can add bacon bits or grated cheese on top, but we loved it just the way it was.ShrimpSoup


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