January 24, 2016

Paula Deen's Shrimp and Potato Soup

This week it has been cold, rainy, and windy and with weather like this all I want to do is stay snuggled at home in my pjs, watching Netflix, with a cup of hot cider and a bowl of warm, comforting soup. This recipe for Shrimp and Potato Soup, garnished with bacon and cheese, is adapted from a recipe by the amazing Paula Deen. It is the perfect hearty soup for a cold winter night. Enjoy!

Ingredients:

Serves 6
  • 1/4 cup (1/2 stick) butter
  • 1 small yellow onion, diced
  • 2 medium carrots, diced
  • 2 tbsp 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 black pepper, to taste
  • 1 lb medium shrimp, peeled
  • Bacon, crumbled for garnish
  • Cheddar cheese, shredded for garnish
  • French bread, sliced and toasted

Directions:

  1. In a 4 quart saucepan, melt the butter and saute the onions and carrots until both are slightly tender, about 5 minutes.
  2. Whisk in the flour and cook for one minute.
  3. Add the potatoes, milk, and dissolved bouillon cubes.
  4. Cook over medium heat for 15 minutes, until the potatoes are very soft.
  5. Add the half and half, salt, and pepper.
  6. In a small saucepan, bring 2 cups slightly salted water to a boil.
  7. Add the shrimp all at once and stir well. As soon as they turn pink remove from the heat and drain. 
  8. Or you can use precooked shrimp and simply rinse and defrost, pat dry, and add to the soup.
  9. Add to the soup then pour into bowls.
  10. Garnish with shredded cheese and diced bacon and serve with toasted bread on the side.
Adpated from Paula Deen's recipe for Potato Soup with Shrimp.

In a 4 quart saucepan, melt the butter and saute the onions and carrots 
until both are slightly tender, about 5 minutes.
Whisk in the flour and cook for one minute.
Add the potatoes, milk, and dissolved bouillon cubes.
Cook over medium heat for 15 minutes, until the potatoes are very soft.
Add the half and half to the pot.
Then add the salt and pepper.
In a small saucepan, bring 2 cups slightly salted water to a boil.
Add the shrimp all at once and stir well. As soon as they turn pink remove 
from the heat and drain. 
Or you can use precooked shrimp and simply rinse and defrost, pat dry, 
and add to the soup.
Mix the shrimp into the soup and turn off heat.
Pour into bowls and garnish with shredded cheese and bacon.
Serve with a piece of crusty French bread for dipping and enjoy!


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1 comment:

  1. This is a MUST try when the daytime high is 60 degrees here!!
    Happy cooking!
    Poppy-http://oakhavendesigns.blogspot.com/ https://www.pinterest.com/toniastitches/

    ReplyDelete

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