Creamy Potato Soup with Shrimp

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Creamy Potato Soup with Shrimp- this from-scratch soup is amazingly creamy and can be made in under 30 minutes. It’s a great winter soup to serve with crusty bread.

Creamy Potato Soup with Shrimp in a blue bowl.


This thick, hearty soup is full of potatoes and shrimp plus some onion, celery, and carrots for flavor. A little shredded cheddar cheese and crumbled bacon finishes it off.

How To Make This Creamy Potato Soup with Shrimp:

  1. Saute. Saute the veggies and then add the flour.
  2. Simmer and cook the potatoes. Add the milk, chicken bouillon, and potatoes and simmer until the potatoes are tender.
  3. Cook the shrimp. Add the half-and-half, salt, pepper, and red pepper flakes and then the shrimp. It should only take about 3 minutes for the shrimp to cook. Keep in mind they will continue to cook since they are sitting in hot liquid.
  4. Garnish and serve. Stir in half the cheddar cheese. Ladle into bowls and top with cheddar cheese and bacon.

Pot full of Potato Soup.


Recipe Tips:

  • The amount of crushed red pepper flakes in this recipe gives it a slight spiciness. For more spice, double the amount.
  • Crab or scallops can be substituted for the shrimp.
  • If your shrimp are large, you may want to cut them into bite-sized pieces.
  • Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator. You may need to add a little milk when you reheat it to thin it some.

Spoon scooping Creamy Potato Soup with Shrimp.

Try These Other Creamy Soup Recipes:

Creamy Potato Soup with Shrimp in a blue bowl.

Creamy Potato Soup with Shrimp

Course: Soup
Cuisine: Southern
Keyword: shrimp
Prep Time: 6 minutes
Cook Time: 21 minutes
Servings: 6
Calories: 591kcal
Creamy Potato Soup with Shrimp- this from-scratch soup is amazingly creamy and can be made in under 30 minutes.
Print Recipe


  • 4 tablespoons butter
  • 1/2 medium onion, diced
  • 2 medium carrots, sliced
  • 1 celery rib, diced
  • 3 tablespoons all-purpose flour
  • 4 cups whole milk or evaporated milk
  • 6 medium russet potatoes, peeled and diced
  • 2 chicken bouillon cubes, crushed
  • 1 1/2 cups half-and-half
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup shredded Cheddar cheese
  • crumbled bacon


  • Melt butter over medium heat in a large Dutch oven.
    Add onion, carrots, and celery and cook for 4 to 5 minutes.
  • Stir in flour and cook for 1 minute.
    Whisk in milk and add potatoes and chicken bouillon.
  • Simmer for 15 minutes or until potatoes are soft.
  • Stir in half-and-half, salt, pepper, and crushed red pepper flakes.
  • Add shrimp and cook until they turn pink. Remove from heat and stir in 1/2 cup cheddar cheese.
  • To serve, ladle into bowls and sprinkle with bacon and remaining cheddar cheese.


Calories: 591kcal

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