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