Potato Soup with Shrimp
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 1 1tsp Butter, salted, 1/4 cup Onions, raw, .1/2 small mincedCarrots, raw, 1 small (5-1/2" long) finely choppedFlour, plain white, 2 Tbsp5 Potato, raw, medium (2-1/4" to 3-1/4" dia.)peeled,diced Milk, 2%, 2 cups Milk, canned, evaporated, 1/2 cup frozen shrimp, raw, 18 medium , peeled deveined,Chicken Broth or Bouillon, 1 cup (8 fl oz) salt and pepper to taste extra toppings grated cheddar cheese or bacon bits.
In a 4 qt saucepan, melt butter in oil, add onion and carrots, saute them until both are slightly tender. Whisk in the flour and cook for 1 minute. Add potatoes, milk, and chicken bouillon. Cover and cook over medium low for 15 minutes, until potatoes are soft. Add canned milk, salt and pepper, gently stir for another minute. In small sauce pan bring one cup of slightly salty water to a boil add the shrimp all at once, as soon as they turn pink remove from heat and drain. The shrimp should be slightly undercooked. Rough chop them and add to the soup, stir well. Allow soup to simmer an addition 5 minutes. Finely grate with cheddar cheese or add bacon bits but remember to count those extra calories.
Number of Servings: 4
Recipe submitted by SparkPeople user BET67TY.
Number of Servings: 4
Recipe submitted by SparkPeople user BET67TY.
Nutritional Info Amount Per Serving
- Calories: 476.1
- Total Fat: 18.5 g
- Cholesterol: 90.4 mg
- Sodium: 600.9 mg
- Total Carbs: 60.8 g
- Dietary Fiber: 6.5 g
- Protein: 18.1 g
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