¼ cup (1/2 stick) butter
1 small onion diced
2 medium carrots, diced about the same size as the onions
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, reduced fat (2%), or low fat (1%)
2 chicken bouillon cubes, dissolved in ½ cup hot milk
1 cup half-and-half
1 teaspoon salt
¼ teaspoon pepper
1 pound medium shrimp
Crumbled bacon bits for garnish
Grated sharp cheddar cheese for garnish
1. Boil potatoes in just enough water to cover them. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. In a 4-quart saucepan, melt the butter and saute’ the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add to the potatoes along with milk and dissolved bouillon cubes. Add the half-and-half, salt, and pepper..
2. In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they turn pink, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, chop roughly into big chunks. When the soup is hot, add the shrimp and stir well.
1 small onion diced
2 medium carrots, diced about the same size as the onions
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, reduced fat (2%), or low fat (1%)
2 chicken bouillon cubes, dissolved in ½ cup hot milk
1 cup half-and-half
1 teaspoon salt
¼ teaspoon pepper
1 pound medium shrimp
Crumbled bacon bits for garnish
Grated sharp cheddar cheese for garnish
1. Boil potatoes in just enough water to cover them. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. In a 4-quart saucepan, melt the butter and saute’ the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add to the potatoes along with milk and dissolved bouillon cubes. Add the half-and-half, salt, and pepper..
2. In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they turn pink, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, chop roughly into big chunks. When the soup is hot, add the shrimp and stir well.
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