Hi Everyone! As we are quickly nearing the end of winter and heading into spring, I decided to give everyone one last winter recipe before moving on. This soup is INSANE and I do not use that word lightly. I love to make this soup for parties, on ski trips, and as a Sunday treat for Rob and me. It is so simple to make and the flavors are amazing. Here’s how it goes;
1/2 stick butter
1 small onion, diced
2 medium carrots, diced about the same size as the onion
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 cups salted water
1 pound medium shrimp
Crumbled bacon bits, for garnish
Grated sharp Cheddar, for garnish
In a saucepan on medium heat, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes.
Whisk in the flour and cook for 1 minute.
Add the diced potatoes, milk, and dissolved bouillon cubes.
Cook over medium heat for 15 minutes, until the potatoes are very soft and mushy.
Add the half-and-half, salt, and pepper to taste.
In a small saucepan, bring 2 cups lightly salted water to a boil and add the shrimp (I use peeled and deveined shrimp). As soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked.
Add the shrimp to the soup (you can chop the shrimp into big chunks or serve whole).
Serve soup with bacon bits and grated cheddar cheese. Garnish with dill sprigs, if desired. I serve this soup with a big chunky piece of Italian baguette.
Delicious, easy, and the ultimate in comfort food. This recipe, I promise, will not disappoint. I am looking forward to spring and sharing some of my awesome spring recipes, but I am gonna savor these last few weeks of winter. Happy cooking everyone!