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Shrimp and Potato Soup

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


  • 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, 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.
  • Add to the soup then pour into bowls.
  • Garnish with shredded cheese and diced bacon and serve with toasted bread on the side.


Adapted from Paula Deen's recipe for Potato Soup with Shrimp.