This weekend with cooler weather and the start of fall it was a perfect time to make my favorite soup to usher in the new season. This soup originated from none other than Paula Deen y'all! I haven't changed a thing about this recipe except I add a little more salt and pepper and I use shrimp from the freezer section instead of fresh...just keeping it real it's less time consuming.
As an alternative to shrimp Paula suggest using corn but please trust me using shrimp is the best way to go. When I first read this recipe I was a little skeptical about the shrimp but it works and I won't have it any other way now.
Potato Soup with Shrimp
Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 6 servings
1/2 stick butter
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 Tbs 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
Salt and pepper to taste
1 package of medium frozen shrimp, thawed and tails removed
Crumbled bacon bits, for garish
Grated sharp Cheddar, for garish
In a 4-quart saucepan (I use my dutch oven), melt the butter and saute the onions and carrots until both are slightly tender, about 5 minutes. Whisk in the flour to make a roux and cook for 1 minute. Add the potatoes, milk and dissolved bouillon cubes. Cook over medium heat for 15 minutes or until the potatoes are very soft and some of them begin to dissolve into mush. To help this step along mash the mixture just a little with a potato masher. Add the half-and-half, salt and pepper.
Since I use frozen shrimp, I skip Paula's next step (if you want to use fresh shrimp click the recipe link at the top of the recipe for the complete instructions). Chop the shrimp roughly into medium chunks and add to the mixture. Stir well. Serve soup sprinkled with bacon bits (make them yourself) and grated cheese.
This soup is so delicious and is a family favorite...I hope you try it for yourself...let me know if you like it. See ya soon!