Creamy Potato Soup with Shrimp- this from-scratch soup is amazingly creamy and can be made in under 30 minutes. Perfect for a cozy and comforting meal on a chilly day. Serve with some crusty bread and a salad.
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.
Notes
The amount of crushed red pepper flakes in this recipe gives it a slight spiciness. For more spice, double the amount.If the shrimp are really large, you may want to cut them into bite-sized pieces before adding them to the soup.Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.