Fresh Potato Soup with Shrimp

Fresh Potato Soup with Shrimp

A rich potato soup with fresh shrimp - an easy dish to make for friends.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

8

servings

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.
Makes 8 servings (1 1/2 cups each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 120),
  • Total Fat 14g
    • (Saturated Fat 8g,
    • Trans Fat 1/2g),
  • Cholesterol 150mg;
  • Sodium 880mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 1g,
    • Sugars 12g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 2 1/2 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.