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Fresh Potato Soup with Shrimp

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  • Prep 35 min
  • Total 35 min
  • Servings 8
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A rich potato soup with fresh shrimp - an easy dish to make for friends.
By Betty Crocker Kitchens
Updated Jan 22, 2012
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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
Make With
Gold Medal Flour

Steps

  • 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

340 Calories, 14g Total Fat, 21g Protein, 33g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
8g
42%
Trans Fat
1/2g
Cholesterol
150mg
51%
Sodium
880mg
37%
Potassium
790mg
23%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
7%
Sugars
12g
Protein
21g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
10%
10%
Calcium
30%
30%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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