Potato Shrimp Soup
Recipe Overview
Overview
Potato Shrimp Soup is a delightful dish that combines the comforting flavors of potatoes with the sweetness of shrimp. The recipe begins with sautéing onions and carrots in butter, which creates a flavorful base for the soup. The addition of Idaho potatoes brings a creamy texture, while the shrimp adds a touch of elegance and protein. As the soup simmers, the flavors meld beautifully, creating a dish that is both hearty and satisfying.
One of the standout features of this recipe is its simplicity. With just a few key ingredients, including fresh shrimp, potatoes, and a creamy broth, it comes together quickly, making it perfect for a weeknight dinner. The use of half and half adds richness, while the chicken bouillon enhances the overall flavor profile.
What I love about this soup is its versatility. If shrimp isn’t available, you can easily substitute it with corn for a vegetarian option. The recipe also allows for customization; feel free to add your favorite herbs or spices to elevate the flavor even further. This soup is not just a meal; it’s a warm hug in a bowl, perfect for sharing with family or enjoying on a chilly evening.
Recipe Details
Steps & Tips
Boil water for the shrimp.
Add medium-sized easy peel shrimp to the boiling water.
Cook shrimp until they turn pink, about 2 to 3 minutes.
Melt half a stick of butter in a pot.
Add two diced fresh carrots and one diced onion to the pot.
Sauté until the onions are tender.
Drain the cooked shrimp.
Tip: Never overcook your shrimp to avoid a rubbery texture.
Add flour to the pot to thicken the soup.
Tip: Add flour gradually to prevent lumping in the soup.
Add four cups of heated milk to the pot.
Dissolve two chicken bouillon cubes in half a cup of milk.
Tip: Use fresh chicken stock for better flavor if available.
Add the dissolved bouillon to the pot.
Add diced potatoes to the pot.
Cook for 15 to 20 minutes until potatoes are soft.
Add a cup of half and half to the soup.
Season the soup with salt and pepper.
Add the shrimp to the soup.
Tip: You can leave shrimp whole for a better bite experience.
Serve the soup in bowls.
Ingredients
Ingredient: Shellfish
→ Substitution: Corn
Ingredient: Dairy
→ Substitution: Almond Milk
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using fresh shrimp enhances the flavor and texture of the soup.
- •Idaho potatoes are ideal for soups due to their creamy texture when cooked.
- •Adding half and half creates a rich and creamy consistency in the soup.
- •Shrimp should be cooked just until pink to avoid a rubbery texture.
