Potato Soup with Shrimp

By á-2053

Ingredients

• ¼ cup butter
• 1 small onion, diced
• 2 medium carrots, diced
• 2 Tbs. flour
• 1 tsp. salt
• 1 lb. medium shrimp
• 8 medium russet potatoes, peeled and cubed
• 4 cups milk
• 2 chicken bouillon cubes, dissolved in ½ cup hot milk
• 1 cup half-and-half
• ¼ tsp. pepper
• crumbled bacon bits for garnish
• grated sharp Cheddar cheese for garnish

Preparation

Step 1

In a large saucepan, melt butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve. Add half-and-half, salt and pepper. Let cool, then refrigerate until party time. In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. As soon as they turn pink, turn off the heat and drain. The shrimp should be slightly undercooked. When cool, peel and chop roughly into big chunks and place them in a plastic bag. Refrigerate until party time. Reheat the soup over very low heat about 45 minutes before the party. When soup is hot, add shrimp and stir well. Garnish with bacon bits and grated cheese.