Potato and Shrimp Soup is a cozy soup made with fresh vegetables and bites of shrimp. This is the perfect recipe when you are looking for comfort food on a chilly day.
The soup is made with onion, celery, slices of carrots, chunks of potatoes, and shrimp, all wrapped up in a creamy broth.
This homemade shrimp potato soup is easy to make and comes together fast. Serve it with crackers or some crusty bread for a delicious lunch or dinner.
Helpful tips
- Do not skip cooking the onions, celery, and carrots before adding the other ingredients. Cooking the vegetables first will give a deeper flavor to the soup.
- The soup calls for three medium potatoes; if you prefer more potatoes, additional potatoes can be added. Mash some of the potatoes for a thicker soup.
- Vegetable broth is used as the base for the soup, but if you prefer, you can use chicken broth instead. If using raw shrimp, the shells can be cooked to be used as stock for the soup, but be sure to strain the stock before adding it to the soup.
- Wait to add the shrimp at the end of the cooking time. If using raw shrimp, they only need to cook for three to four minutes. If using cooked shrimp, they need to be cooked until heated.
- Season the soup with salt and pepper when adding the shrimp. Taste the broth before the raw shrimp is added and season as needed.
- Remove the bay leaves before serving the soup.
- Leftover soup can be stored in the refrigerator for 3 to 4 days. I would not recommend freezing this soup.
Ingredients
- Butter
- Onion
- Carrots
- Potatoes
- Celery
- Flour
- Vegetable Broth
- Milk
- Cream
- Shrimp
- Corn
- Salt
- Pepper
Steps for making this soup
Steps for making this soup
Add the butter, onion, celery, and carrots to a large soup kettle or Dutch oven. Cook for five to seven minutes or until partially cooked. Stir the flour into the vegetables.
Steps three and four
Slowly add the vegetable broth, milk, and cream. Once the liquid is added, add the potatoes. Cook until the vegetables are softened.
Steps five and six
Cut up the shrimp and add them to the soup. The corn can be added with the shrimp. Season with salt and pepper. If using raw shrimp, cook for three to four minutes or until the shrimp are opaque. If using cooked shrimp, cook until the shrimp are heated through.
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Potato and Shrimp Soup
Ingredients
- 2 tablespoons butter
- 1 large onion chopped
- 2 stalks celery sliced
- 1 1/2 cups sliced carrots
- 2 tablespoons flour
- 32 ounces vegetable broth
- 2 cups 2% milk or your favorite
- 1 cup cream
- Potatoes I used 3 medium, but you can use more if like a thicker soup
- 2 bay leaves
- 1 cup corn
- 1 pound shrimp or raw shrimp that have been peeled and cleaned
- Salt and pepper to taste
Instructions
- In a large Dutch oven or soup kettle, add butter and chopped onions, celery, and carrots. Cook for 5 or 7 minutes.
- Add flour, stirring until it is well blended into the vegetables. Slowly add the broth and milk, stirring until well blended.
- Add the bay leaves. Bring to a boil, then reduce the heat and cook until the vegetables are tender.
- While the soup is cooking, coarsely chop shrimp.
- Add the shrimp and the corn to the soup. If using raw shrimp, cook until the shrimp turn opaque, or, if using cooked shrimp, cook until they are heated through.
Notes
- Do not skip cooking the onions, celery, and carrots before adding the other ingredients. Cooking the vegetables first will give a deeper flavor to the soup.
- The soup calls for three medium potatoes; if you prefer more potatoes, additional potatoes can be added. Mash some of the potatoes for a thicker soup.
- Vegetable broth is used as the base for the soup, but if you prefer, you can use chicken broth instead. If using raw shrimp, the shells can be cooked to be used as stock for the soup, but be sure to strain the stock before adding it to the soup.
- Wait to add the shrimp at the end of the cooking time. If using raw shrimp, they only need to cook for three to four minutes. If using cooked shrimp, they need to be cooked until heated.
- Season the soup with salt and pepper when adding the shrimp. Taste the broth before the raw shrimp is added, and season as needed.
- Remove the bay leaves before serving the soup.
- Leftover soup can be stored in the refrigerator for 3 to 4 days. I would not recommend freezing this soup.
Nutrition
This recipe was originally published on February 25, 2015, and has been updated with new content and pictures on February 12, 2026.
wow those shrimps are so succulent and delicious. A lovely soup, Dawn.
Welcome back and congratulations! Your soup looks so delicious and flavorful. I’m loving soups lately during this extra-cold winter we are having.
Welcome back, Dawn! I’ve missed your posts. And congrats on grandchild #2—such fun news.
Your soup looks fabulous—it’s definitely been soup weather. And Bill would love your soup for dinner one Friday during Lent–and so would I 🙂
I LOVE shrimp! The crunch of those cooked babies – MMMMMM!! 😀
Mmmm. This soup looks really delicious. I pinned it for later! Maybe I’ll make it this weekend.
Your recipe looks so good. I never would have thought about cooking shrimp like this but, it does look wonderful! Pinned!
I made the receive it was delicious! I added baby spinach and thickened it with a bit of cornstarch. It was delicious, my family ate the whole pot in one night 🙂
I am happy that you like the recipe. I hope you check out some of my other recipes!!
Added mushrooms and used mushroom broth. Also added some bacon grease. I did not have celery on hand so I added celery seed and celery salt.
Thank you for trying the recipe!
This is an easy recipe for when you want meatless comfort food. I love how simple it is to make.