Creamy Baked Potato Soup Recipes Recipe For Shrimp

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FRESH POTATO SOUP WITH SHRIMP



Fresh Potato Soup with Shrimp image

A rich potato soup with fresh shrimp - an easy dish to make for friends.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 11

1/4 cup butter
1 small onion, diced
2 carrots, peeled, diced
2 tablespoons Gold Medal™ all-purpose flour
2 lb Betty Crocker™ fresh russet potatoes, peeled, cut into 1/2-inch cubes (about 4 medium)
6 cups milk
1 tablespoon chicken bouillon granules
1 cup half-and-half
1 teaspoon salt
1/2 teaspoon pepper
1 lb cooked deveined peeled medium shrimp, cut in half

Steps:

  • In 5-quart Dutch oven, melt butter over medium-high heat. Cook and stir onion and carrots in butter about 5 minutes or until crisp-tender. Stir in flour; cook 1 minute.
  • Add potatoes, milk and bouillon granules. Cook, uncovered, about 15 minutes or until potatoes are tender. Reduce heat to low. Add half-and-half, salt and pepper; cook 2 to 3 minutes, stirring occasionally, until hot. Reduce heat to low. Add shrimp; cook 1 minute. Serve hot.

Nutrition Facts : Calories 340, Carbohydrate 33 g, Cholesterol 150 mg, Fat 1, Fiber 1 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 12 g, TransFat 1/2 g

SLOW COOKER CREAMY POTATO SOUP



Slow Cooker Creamy Potato Soup image

This is a very rich and creamy soup. A great family favorite. It may be cooked on the stove or in a slow cooker. Garnish with chives, if desired.

Provided by ROZANRENEE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 7h

Yield 6

Number Of Ingredients 11

6 slices bacon, cut into 1/2 inch pieces
1 onion, finely chopped
2 (10.5 ounce) cans condensed chicken broth
2 cups water
5 large potatoes, diced
½ teaspoon salt
½ teaspoon dried dill weed
½ teaspoon ground white pepper
½ cup all-purpose flour
2 cups half-and-half cream
1 (12 fluid ounce) can evaporated milk

Steps:

  • Place bacon and onion in a large, deep skillet. Cook over medium-high heat until bacon is evenly brown and onions are soft. Drain off excess grease.
  • Transfer the bacon and onion to a slow cooker, and stir in chicken broth, water, potatoes, salt, dill weed, and white pepper. Cover, and cook on Low 6 to 7 hours, stirring occasionally.
  • In a small bowl, whisk together the flour and half-and-half. Stir into the soup along with the evaporated milk. Cover, and cook another 30 minutes before serving.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 74.2 g, Cholesterol 59.2 mg, Fat 19.3 g, Fiber 7.4 g, Protein 22 g, SaturatedFat 10.3 g, Sodium 1151.3 mg, Sugar 9.9 g

SUE'S CREAM OF BAKED POTATO SOUP



Sue's Cream of Baked Potato Soup image

With a garnish of shredded cheese and crumbled cooked bacon, this rich, velvety soup feels like something you'd get at a restaurant. Serve it with crusty bread and a crisp salad. -Sue Shepard, Terrytown, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 7 servings.

Number Of Ingredients 13

3 medium potatoes
6 bacon strips, chopped
1 large onion, chopped
3 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (5 ounces) evaporated milk
1 package (8 ounces) process cheese (Velveeta), cubed
1 cup 2% milk
1/4 cup butter, cubed
1 teaspoon dried basil
1/8 teaspoon pepper
Shredded cheddar cheese

Steps:

  • Scrub and pierce potatoes. Bake at 400° for 50-60 minutes or until tender., Meanwhile, in a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Set aside bacon., Saute onion in drippings until tender. Add garlic; cook 1 minutes longer. Stir in the broth, soup and evaporated milk. Bring to a gentle boil. Remove pulp from potatoes; stir into soup mixture. Discard potato shells., Cool slightly. In a blender, process half of the soup until smooth. Return to pan. Add the process cheese, 2% milk, butter, basil and pepper; cook and stir until cheese is melted. Sprinkle servings with cheddar cheese and bacon.

Nutrition Facts : Calories 381 calories, Fat 25g fat (13g saturated fat), Cholesterol 66mg cholesterol, Sodium 1191mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.

PAULA DEEN'S POTATO SOUP WITH SHRIMP



Paula Deen's Potato Soup With Shrimp image

When I saw Paula demonstrate this, I knew I had to try it. Believe me, it is yummy -- thick and potato-y. And the shrimp are a tasty surprise! Paula says if you don't have shrimp, you can add corn instead. You may use whole milk, reduced fat milk (2 percent) or low-fat milk (1 percent) in this recipe

Provided by Lorraine of AZ

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 cups salt water
1 lb medium shrimp
1/8 lb butter (1/2 stick)
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
2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
crumbled bacon bits, for garnish
grated sharp cheddar cheese, for garnish
dill sprigs, garnish (optional)

Steps:

  • In a small saucepan, bring the salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
  • In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
  • When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.

Nutrition Facts : Calories 549.5, Fat 20.1, SaturatedFat 11.8, Cholesterol 173.4, Sodium 929.8, Carbohydrate 64.9, Fiber 7.1, Sugar 4, Protein 28.5

CREAMY BAKED POTATO SOUP



Creamy Baked Potato Soup image

Make and share this Creamy Baked Potato Soup recipe from Food.com.

Provided by Chef Jeff 5

Categories     < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 large potatoes
1/2 cup margarine or 1/2 cup butter
1/3 cup all-purpose flour
3 cups milk
1 (10 1/2 ounce) can cream of celery soup
1 (12 ounce) can chicken broth
1/2 onion
1 teaspoon pepper
1 chicken bouillon cube
bacon
1 cup sharp cheddar cheese
sour cream

Steps:

  • Peel and cut up potatoes into bit size cubes. Boil approximately 45 minutes or until potatoes are soft.
  • While potatoes are cooking, make roux by combining margarine and flour over medium high heat until margarine is melted.
  • Slowly add milk and allow to thicken, continuosly stir making sure roux does not stick to the bottom of the pan.
  • Stir in chopped onion and bouillon, simmer for 5 minutes, continuously stirring roux.
  • Then add cream of celery soup, chicken broth and pepper.
  • Simmer to desired creaminess being sure that sauce does not burn or stick to pan.
  • Strain potatoes. Mix roux and potatoes together. Top each serving with cheese, bacon and sour cream to taste.

Nutrition Facts : Calories 555.7, Fat 28.8, SaturatedFat 10.1, Cholesterol 42.4, Sodium 1059.8, Carbohydrate 59.3, Fiber 6.1, Sugar 3.4, Protein 16.6

POTATO SOUP WITH SHRIMP



Potato Soup With Shrimp image

This one-pot creamy potato soup with Shrimp is the ultimate comfort food on a chilly evening! This recipe calls for shrimp, potatoes, cheddar cheese and more. Creamy potatoes, shrimp, and bits of bacon in every bite is soup heaven.

Provided by Paula Deen

Time 5m

Yield 5

Number Of Ingredients 14

1 lb medium shrimp
1/4 teaspoon pepper
1 teaspoon salt
1 cup half and half
4 cups whole, reduced fat (2%), or low fat (1%) milk
2 dissolved in 1/2 cup hot milk chicken bouillon cubes
2 tablespoons all purpose flour
8 medium peeled and cubed russet potatoes
2 medium diced about the same size as the onion carrots
1 small diced onion
1/2 stick butter
grated, for garnish sharp cheddar cheese
1 sprig for garnish (optional) dill
cooked crisp and cut into pieces for garnish bacon

Steps:

  • In a 4-quart saucepan, melt the butter and sauté the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt and pepper.
  • In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. Watch the shrimp closely; as soon as they all turn pink, about 2-3 minutes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them, and chop roughly into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and grated cheddar cheese and garnished with fresh dill.
  • Cook's Note: If you don't have access to shrimp, use corn.

SAVORY, ZESTY CREAM OF POTATO SOUP



Savory, Zesty Cream of Potato Soup image

This recipe is derived from my grandmother's potato soup recipe. I've changed it up a bit to give it a little kick. The chorizo is a fantastic addition and makes the soup more of a meal than a side dish. Wonderful for cold and rainy nights. Your whole family will love this.

Provided by Michelle Horne

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

4 cups peeled, cubed russet potatoes
½ pound ground chorizo sausage
2 tablespoons olive oil
4 ribs celery, chopped
1 medium onion, chopped
1 (32 fluid ounce) container chicken broth
1 ½ cups baby carrots, chopped
½ teaspoon celery salt
salt and ground black pepper to taste
2 cups heavy whipping cream
2 tablespoons all-purpose flour

Steps:

  • Place potatoes in a bowl of cold water and set aside.
  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes.
  • Heat olive oil in a heavy pot over medium-low heat. Add celery and onion and cook until soft, 7 to 10 minutes.
  • Drain potatoes and transfer to the pot. Pour in chicken broth; add chorizo, carrots, and celery salt. Season with salt and pepper. Simmer until carrots are tender, 25 to 30 minutes.
  • Reserve 1/2 cup heavy cream; pour 1 1/2 cups into the soup. Continue cooking until flavors combine, about 10 minutes. Warm reserved cream slightly and whisk in flour; slowly pour into the soup. Simmer until thickened, 7 to 10 minutes more.

Nutrition Facts : Calories 458.3 calories, Carbohydrate 21.9 g, Cholesterol 109.3 mg, Fat 36.7 g, Fiber 3.1 g, Protein 10.9 g, SaturatedFat 18.3 g, Sodium 1070.1 mg, Sugar 3.4 g

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