Potato Soup with Shrimp

Olive Oil, 1 1tsp
Butter, salted, 1/4 cup
Onions, raw, .1/2 small minced
Carrots, raw, 1 small (5-1/2" long) finely chopped
Flour, plain white, 2 Tbsp
5 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.