Saturday, April 2, 2011

Shrimp and Potato Soup

1/2 stick butter
1 small onion (finely chopped)
2 medium diced carrots
2 T flour
8 medium potatoes (cubed)
4 cups milk
2 chicken bouillon cubes dissolved
1 cup half and half
1 t salt
1/4 t pepper
2 cups salted water
1 pound shrimp
bacon, sour cream, and cheese for garnish

  • melt butter and saute onion and carrots until both are tender
  • whisk in flour and cook for one minute
  • add potatoes, milk, and dissolved bouillon cubes
  • cook over medium heat for 15 minutes until potatoes are soft and some have began to dissolve
  • add the half and half, salt, pepper
  • add shrimp and cook over low heat until shrimp are cooked
  • garnish with bacon, cheese, and sour cream if desired

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