Sandra This Paula Deen Potato Shrimp Soup Recipe is a creamy and hearty recipe, which is made with tender potatoes and plump shrimp. It’s the ultimate comfort food recipe, ready in about 50 minutes.
Paula Deen Potato Shrimp Soup Recipe Ingredients
- ½ stick (4 tablespoons) Butter
- 1 small onion, diced
- 2 medium carrots, diced
- 2 tablespoons all-purpose flour
- 8 medium Russet potatoes, peeled and cubed
- 4 cups milk (whole, 2%, or 1%)
- 2 chicken bouillon cubes, dissolved in ½ cup hot milk
- 1 cup half-and-half
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- 1 lb medium shrimp, peeled and deveined
- For Garnish:
- Cooked, crumbled bacon
- Grated sharp cheddar cheese
- Fresh dill sprigs (optional)
How To Make Paula Deen Potato Shrimp Soup
- Sauté the Vegetables: In a large 4-quart saucepan or Dutch oven, melt the butter over medium heat. Add the diced onion and carrots and sauté for about 5 minutes, until they are slightly tender.
- Make the Roux and Add Potatoes: Whisk the flour into the vegetables and cook for one minute, stirring constantly. Gradually pour in the 4 cups of milk and the dissolved bouillon mixture. Add the cubed potatoes.
- Simmer the Soup Base: Bring the soup to a simmer over medium heat and cook for about 15 minutes, stirring occasionally. The potatoes should be very soft, with some starting to break down and naturally thicken the soup.
- Finish the Soup: Stir in the half-and-half, salt, and pepper. Keep the soup warm over low heat while you cook the shrimp.
- Cook the Shrimp: In a separate small saucepan, bring 2 cups of lightly salted water to a boil. Add the shrimp all at once and stir. Cook for just 2-3 minutes, until they all turn pink. Immediately drain the shrimp to prevent overcooking.
- Combine and Serve: Roughly chop the cooked shrimp into large chunks and add them to the soup. Stir to combine. Serve the soup hot, topped with crumbled bacon, grated cheddar cheese, and a sprig of fresh dill.
Recipe Tips
- How do you get a thick and creamy soup? The key is cooking the Russet potatoes until they are very soft. Some of them will naturally dissolve and break down, releasing their starches and thickening the soup without the need for a blender.
- How do I avoid rubbery shrimp? Cook the shrimp separately and very briefly. As soon as they turn pink, they are done. They will finish cooking from the residual heat of the soup. Adding them raw to the hot soup can cause them to overcook quickly.
- Can I use a different type of potato? Russet potatoes are recommended because their high starch content is perfect for thickening the soup. Waxy potatoes like red or Yukon Gold will hold their shape more and result in a thinner soup base.
- Can I make this soup spicier? Yes. For a little kick, you can add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the soup base along with the salt and pepper.
What To Serve With Potato Shrimp Soup
This hearty soup is a meal in itself, but it’s wonderful with:
- Oyster crackers or saltines
- Crusty bread or warm dinner rolls for dipping
- A simple side salad with a light vinaigrette
How To Store Potato Shrimp Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The soup will thicken as it cools.
- Reheat: Reheat gently on the stovetop over low heat, adding a splash of milk to thin it to your desired consistency. Avoid boiling, which can make the shrimp tough.
Potato Shrimp Soup Nutrition Facts
- Serving Size: 1/6 of recipe
- Calories: ~480 kcal
- Protein: 25g
- Carbohydrates: 45g
- Fat: 22g
- Sodium: ~1100mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use corn instead of shrimp?
Yes, the original recipe notes that if you don’t have shrimp, you can use corn instead. Add about 1 to 1 ½ cups of frozen or canned (drained) corn along with the half-and-half.
How do I keep the milk from curdling?
Cook the soup over gentle, medium-low heat and never let it come to a rapid boil after the milk has been added.
Can I use frozen shrimp?
Absolutely. Just make sure the shrimp are fully thawed before you cook them. You can thaw them overnight in the refrigerator or place them in a colander under cold running water.
Paula Deen Potato Shrimp Soup Recipe
Description
A rich, creamy, and comforting soup loaded with tender potatoes and plump shrimp, perfect for a cozy evening meal.
Ingredients
Instructions
- In a large pot, sauté onion and carrots in butter until tender. Whisk in flour and cook for 1 minute.
- Add potatoes, milk, and dissolved bouillon. Simmer for 15 minutes until potatoes are very soft.
- Stir in the half-and-half, salt, and pepper.
- In a separate pot, boil shrimp in salted water for 2-3 minutes until just pink. Drain immediately.
- Chop the cooked shrimp and add them to the soup.
- Serve hot, topped with crumbled bacon and shredded cheddar.
Notes
- Use Russet potatoes for a naturally thick and creamy soup base.
- Do not overcook the shrimp. Cook them separately and add them at the very end to keep them tender.
- The soup will thicken upon standing. Add a splash of milk when reheating to reach desired consistency.
- For a variation, the recipe suggests you can substitute corn for the shrimp.
