Fresh Potato Soup with Shrimp

 

1/4

cup butter

1

small onion, diced

2

carrots, peeled, diced

2

tablespoons Gold Medal® all-purpose flour

2

lb Betty Crocker® fresh russet potatoes, peeled, cut into 1/2-inch cubes (about 4 medium)

6

cups milk

1

tablespoon chicken bouillon granules

1

cup half-and-half

1

teaspoon salt

1/2

teaspoon pepper

1

lb cooked deveined peeled medium shrimp, cut in half

• 1 In 5-quart Dutch oven, melt butter over medium-high heat. Cook and stir onion and carrots in butter about 5 minutes or until crisp-tender. Stir in flour; cook 1 minute.
• 2 Add potatoes, milk and bouillon granules. Cook, uncovered, about 15 minutes or until potatoes are tender. Reduce heat to low. Add half-and-half, salt and pepper; cook 2 to 3 minutes, stirring occasionally, until hot. Reduce heat to low. Add shrimp; cook 1 minute. Serve hot.