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shrimp soup

Potato and Shrimp Soup

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Course: Soup
Cuisine: American
Keyword: potato and shrimp soup, potato shrimp soup
Author: Dawn


  • 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.
  • Serve.