Sunday, October 18, 2009

Maryland Potato Shrimp Soup


1/2 stick of Butter
1 Med. Onion diced
1can of sliced carrots
2T flour
8 Med Russet potatoes peeled and cubed
4 C milk
1 Knorr Chicken Bullion cube dissolved in 1/2 cup of hot milk.
1 C half and half
1 level tsp of salt
1/4 tsp of pepper
2 C water
1 T of Old Bay Seasoning
1 lb of Med. Shrimp (raw in the shell)
Crumbled Bacon for garnish
Shredded Cheddar for garnish
Old Bay Seasoning for Garnish

In a dutch oven or 4 qt pot melt the butter then add onion, saute until tender. Whisk in the flour and cook for a minute or two(do not burn). Then add the carrots and cubed potatoes, milk and dissolved bullion cubes. Cook until potatoes are tender, almost falling apart.
Now add the half & half, salt and pepper.
Put the 2 cups of water and the Tablespoon of Old Bay Seasoning in a sauce pan. When water starts to boil, drop in all of the shrimp. Allow to cook only for about 3 minutes from the time you drop them in the water. They should be slightly under cooked.
Drain and allow to cool enough to handle and pull the shells off and rough chop them and add to the soup. Stir well and remove from heat. The shrimp will continue to cook while you get the bowls out and get the table set.
Place soup in each serving bowl, sprinkle with Old Bay Seasoning, shredded cheddar cheese and bacon bits. Serve with crusty bread. And enjoy!!
This is a big hit at our house.

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