Mohamed Shili This delicious and creamy Potato Shrimp Soup by Paula Deen is the perfect comfort food for any occasion. Quick and easy to make, this hearty soup combines tender shrimp, creamy potatoes, and savory vegetables. With flexible ingredients, you can make it your own while enjoying a bowl of warm, satisfying goodness!
Recipe Ingredients:
- 1 lb medium shrimp
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1 cup half and half
- 4 cups whole, reduced fat (2%), or low fat (1%) milk
- 2 dissolved in 1/2 cup hot milk chicken bouillon cubes
- 2 tablespoons all purpose flour
- 8 medium peeled and cubed russet potatoes
- 2 medium diced about the same size as the onion carrots
- 1 small diced onion
- 1/2 stick butter
- grated, for garnish sharp cheddar cheese
- 1 sprig for garnish (optional) dill
- cooked crisp and cut into pieces for garnish bacon
How To Make Potato Shrimp Soup?
- Sauté the vegetables: In a 4-quart (4 L) saucepan, melt the butter. Add the diced onion and carrots, and sauté until both are slightly tender, about 5 minutes.
- Make the soup base: Whisk in the flour and cook for 1 minute. Add the cubed potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some begin to dissolve into mush.
- Add the dairy: Stir in the half-and-half, salt, and pepper.
- Cook the shrimp: In a small saucepan, bring 2 cups (480 ml) of lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they turn pink (about 2-3 minutes), turn off the heat and drain. The shrimp should be slightly undercooked. Once cooled, peel and chop the shrimp into large chunks.
- Combine everything: Add the shrimp to the soup and stir well.
- Serve: Ladle the soup into bowls and garnish with bacon bits, grated cheddar cheese, and fresh dill (if desired). Enjoy your comforting and hearty potato shrimp soup!
Recipe Tips:
- Use Fresh Shrimp: For the best flavor, try to use fresh shrimp rather than frozen. If you do use frozen, make sure to thaw them thoroughly before cooking.
- Don’t Overcook the Shrimp: When cooking the shrimp, be careful not to overcook them. They should only turn pink in about 2-3 minutes to keep them tender and juicy.
- Adjust the Consistency: If the soup is too thick, simply add a little more milk or half-and-half until you reach your desired consistency.
- Blend for Creaminess: For an extra creamy texture, you can blend a portion of the soup with a hand blender after cooking the potatoes. This makes the soup smoother and richer.
- Customize the Vegetables: Feel free to add or swap out vegetables like celery or leeks for a different flavor profile. Just chop them to match the size of the carrots and onion to keep cooking times even.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Potato Shrimp Soup cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: To freeze, cool the soup completely, then place it in a freezer-safe container or bag. Freeze for up to 3 months.
- Reheat: Transfer the soup to a microwave-safe bowl and cover with a microwave-safe lid or wrap. Heat on high for 2-3 minutes, stirring halfway through. Add a little milk if the soup is too thick.
Nutrition Facts
- Calories: 340
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 86mg
- Sodium: 756mg
- Total Carbohydrates: 33g
- Dietary Fiber: 3g
- Sugars: 12g
- Protein: 21g
- Vitamin D: 3.5mcg
- Calcium: 564mg
- Iron: 2.3mg
- Potassium: 1,268mg
Check out More Recipes:
Paula Deen Potato Shrimp Soup
Description
This delicious and creamy Potato Shrimp Soup by Paula Deen is the perfect comfort food for any occasion. Quick and easy to make, this hearty soup combines tender shrimp, creamy potatoes, and savory vegetables. With flexible ingredients, you can make it your own while enjoying a bowl of warm, satisfying goodness!
Ingredients
Instructions
- Sauté the vegetables: In a 4-quart (4 L) saucepan, melt the butter. Add the diced onion and carrots, and sauté until both are slightly tender, about 5 minutes.
- Make the soup base: Whisk in the flour and cook for 1 minute. Add the cubed potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some begin to dissolve into mush.
- Add the dairy: Stir in the half-and-half, salt, and pepper.
- Cook the shrimp: In a small saucepan, bring 2 cups (480 ml) of lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they turn pink (about 2-3 minutes), turn off the heat and drain. The shrimp should be slightly undercooked. Once cooled, peel and chop the shrimp into large chunks.
- Combine everything: Add the shrimp to the soup and stir well.
- Serve: Ladle the soup into bowls and garnish with bacon bits, grated cheddar cheese, and fresh dill (if desired). Enjoy your comforting and hearty potato shrimp soup!
Notes
- Use Fresh Shrimp: For the best flavor, try to use fresh shrimp rather than frozen. If you do use frozen, make sure to thaw them thoroughly before cooking.
- Don’t Overcook the Shrimp: When cooking the shrimp, be careful not to overcook them. They should only turn pink in about 2-3 minutes to keep them tender and juicy.
- Adjust the Consistency: If the soup is too thick, simply add a little more milk or half-and-half until you reach your desired consistency.
- Blend for Creaminess: For an extra creamy texture, you can blend a portion of the soup with a hand blender after cooking the potatoes. This makes the soup smoother and richer.
- Customize the Vegetables: Feel free to add or swap out vegetables like celery or leeks for a different flavor profile. Just chop them to match the size of the carrots and onion to keep cooking times even.
Paula Deen Potato Shrimp Soup
