FF Cooking Club-Potato and Shrimp Soup

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;

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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

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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.

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Add the diced potatoes, milk, and dissolved bouillon cubes.

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Cook over medium heat for 15 minutes, until the potatoes are very soft and mushy.

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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).

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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!

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