Prep 20 mins
Cook 25 mins
When I saw Paula demonstrate this, I knew I had to try it. Believe me, it is yummy -- thick and potato-y. And the shrimp are a tasty surprise! Paula says if you don't have shrimp, you can add corn instead. You may use whole milk, reduced fat milk (2 percent) or low-fat milk (1 percent) in this recipe
- 2 cups salt water
- 1 lb medium shrimp
- 1⁄8 lb butter (1/2 stick)
- 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
- 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
- 1 cup half-and-half
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- crumbled bacon bits, for garnish
- grated sharp cheddar cheese, for garnish
- dill sprigs, garnish (optional)
- In a small saucepan, bring the 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 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
- In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. 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. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
- When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.
Absolutely wonderful and easy to make.
This is my first time making soup (ever!) and I (and my hubby) absolutely loved this recipe! Instead of just adding carrots and potatoes, I added mixed vegetables 'cause I thought it needed more color. I think next time I will make it a little more thicker just like 'sugarpea' suggested in her recipe.
I just removed the shrimp and added a can of corn to make the fastest and most delicious potato soup my family has ever had. THANKS PAULA DEEN!