I love a bowl of soup when it cold outside, this potato and shrimp soup hits the spot!
First of all I have to say how good it feels to be back. I really missed the interaction that this blog brings. I have met so many wonderful people from all over the world. It’s an amazing thing, the internet, it make the world feel so small!!
I thought I would share some exciting news that happened while in my absence from my blog. Mike and I are going to be grandparents again. Yep, this is our second grandchild and we couldn’t be more excited. We have a granddaughter and the one on the way is a boy. We are expecting him to arrive in May and we can’t wait.
It is so true what they say about being grandparents… there is no greater joy.
On to the recipe… I can’t believe we are in the Lenten season. So I thought I would share a simple shrimp soup recipe. Perfect for Lent or when you are simply looking for a meatless meal.
I have always loved potato soup and have made quite a few variations. Another thing that I have always loved is shrimp, so I decided to throw the two together for a fabulous delicious soup. I decided to invite a few more vegetables to the making for a bit more flavor and color. It is so true that we eat with our eyes, at least for me… and I love the colors in this soup so bright and bold.
I decided to go with a bit of lighter broth, so I used vegetable broth and 2% milk, there is no heavy creams in this one. It has great flavor, but not quite the calories of some cream soups or chowders. So for me it is a win win recipe. Who doesn’t want to watch their calories, right?
Potato and Shrimp Soup
- 2 tablespoons butter
- 2 tablespoons flour
- 32 ounces vegetable broth
- 3 cups 2% milk or your favorite
- Potatoes I used 3 medium, but you can use more if like a thicker soup
- 2 stalks celery sliced
- 1 large onion chopped
- 1 1/2 cups sliced carrots
- 1 cup corn
- 2 bay leaves
- 1 pound cooked shrimp or raw shrimp that have been peeled and cleaned
- Salt and pepper to taste
- In a large Dutch oven add butter and chopped onions. Cook for 1 or 2 minutes and add flour, stirring until the flour is blended and mixture is paste like. Slowly add the broth and milk, stirring until well blended.
- Add the remaining vegetables, season with salt and pepper to taste add bay leaves and bring to a boil. Once the mixture comes to a boil turn heat down to medium to medium low and simmer to vegetables are tender.
- While soup is cooking coarsely chop shrimp. If using raw shrimp add shrimp and cook until they turn pink, if using cooked shrimp cook just until heated.