Shelly's Recipe

CHEESY POTATO SHRIMP SOUP

Category: Soups

4 tbsp (1/2 stick) butter
1 small onion, chopped
2 medium carrots, diced
2 tbsp flour
8 medium russet potatoes, peeled and cubed
4 cups whole milk (divided)
2 chicken bouillon cubes
1 cup half-and-half cream
1 tsp salt
1/4 tsp pepper
1 pound medium shrimp (with shells; see note)
Grated sharp cheddar cheese to taste
Crumbled cooked bacon for garnish

In 4-quart soup pot, melt butter. Add onion and carrots and saute until both are slightly tender, stirring occasionally, 3 to 4 minutes. Whisk in flour and cook 1 minute. Add potatoes and 3 1/2 cups of the milk. Heat remaining 1/2 cup milk and dissolve bouillon cubes in the milk. Add to potato/milk mixture and cook over medium heat 15 minutes until potatoes are very soft and some have begun to mush. Add half-and-half cream, salt and pepper.

In small saucepan, bring 2 cups of salted water to a boil. Add shrimp and stir well. Cook over medium heat until they turn pink, 2 to 3 minutes, then turn off heat and drain. Shrimp should be slightly undercooked.

When cool, peel and devein shrimp and cut into chunks. Add shrimp to soup and stir well. Cook over low heat to warm shrimp and finish cooking. Do not overcook or soup will break down. Just before removing from heat, add cheese and gently stir in. Top individual servings with bacon bits. Makes: 6 to 8 main dish servings

Note: If desired, cooked and peeled shrimp can be used. If using, limit reheating time so shrimp do not overcook. For best taste, do not use small shrimp in this recipe.