Light Potato, Broccoli, and Shrimp Soup

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring a medium sized pot to medium-high heat and coat with non-stick cooking spray. Add minced shallot and cook for 1 minute. Add potato and broccoli cooking for about 2-3 minutes to caramelize.
  • Add chicken broth and thyme to the pot. Season with some salt and pepper. Bring to a boil. Cover pot, reduce heat to medium and cook for about 15 minutes or until potatoes and broccoli are tender. Remove from heat and use a hand-held immersion blender to puree soup base.
  • Place the pot back on medium low heat and add cream cheese, sour cream, and half & half. Stir regularly until ingredients are well incorporated and soup is creamy.
  • Add shrimp and cook for another 3-4 minutes, or until shrimp are cooked through. Be very careful not to over cook -- they are done when they turn pink. If you over cook, they will be rubbery.
  • Check for seasoning, add salt and pepper to your taste if needed.
  • Remove from heat and serve with some fresh parsley as garnish.
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