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Potato Soup With Shrimp Recipe by Paula Deen

7 ratings
Easy Level
35 MIN 5 Prep + 30 Cook
Servings
$ /Serving
7 ratings
Print
Easy Level
35 MIN 5 Prep + 30 Cook
6 Servings
$ /Serving

Potato Soup With Shrimp Recipe by Paula Deen

7 ratings
Print
7 ratings
Easy Level
35 MIN 5 Prep + 30 Cook
6 Servings
$ /Serving

Ingredients

  • 1 lb medium shrimp
  • 1/4 teaspoon pepper
  • 1 teaspoon salt
  • 1 cup half-and-half
  • 4 cups milk, whole, reduced fat (2%), or low fat (1%)
  • 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
  • 2 tablespoons all-purpose flour
  • 8 medium russet potatoes, peeled and cubed
  • 2 medium carrots, diced about the same size as the onion
  • 1 small onion, diced
  • 1/2 stick butter
  • sharp cheddar cheese, grated, for garnish
  • 1 sprig dill, for garnish (optional)
  • bacon, cooked crisp and cut into pieces for garnish

Preparation

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 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 2-3 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 cheddar cheese and garnished with fresh dill.

 

Cook's Note: If you don't have access to shrimp, use corn.

Reviews

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7 Reviews

Lynn
Lynn 10/3/2014
10/3/2014
My friends ask f

My friends ask for this every time I am cooking for them..easy and tasty..crowd pleaser.

Susan
Susan 10/2/2014
10/2/2014
very good will m

very good will make again. Made one change though i used 2 cups of chicken broth for the two bouillon cubes. Bouillon cubes usually have a lot of sodium and the broth tastes better then the bouillon.

1 bouillon = 1 cup
2 bouillons = 2 cups

Gillian
Gillian 10/2/2014
10/2/2014
Paula this recip

Paula this recipe is amazing. It has become a staple in our house. The first time it was cooked was by my son who is an avid chief. Thanks for sharing

Nana
Nana 9/25/2014
9/25/2014
Whoa it's great

Whoa it's great

Edwina
Edwina 9/25/2014
9/25/2014
So good!!!

So good!!!

eric
eric 9/23/2014
9/23/2014
Worked like a ch

Worked like a charm. So glad to have Paula back and not just on a tv schedule!

Debbie
Debbie 9/22/2014
9/22/2014
5****!!! This i

5****!!! This is our favorite soup recipe! It is a hearty, comfort, food that we love. If you have shrimp to put in in, it is, especially, delicious! However, if you don't have shrimp on hand, we add super sweet corn to give it a new dimension. We use whole milk instead of the cream and it is plenty thick enough. Eat a bowl of this soup by the fireplace watching Paula Deen and you have heaven on earth! I, and my family, highly recommend this recipe!

Debbie and Danny Collinge
Springfield, MO