Fresh Potato Soup with Shrimp

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

  • Prep Time 35 min
  • Total Time 35 min
  • Servings 8

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
8g,
8%
Trans Fat
1/2g
1/2%
),
Cholesterol
150mg
150%;
Sodium
880mg
880%;
Total Carbohydrate
33g
33%
(Dietary Fiber
1g
1%
  Sugars
12g
12%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
10%;
Calcium
30%;
Iron
15%;
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.