Paula Deen Potato Soup With Shrimp

Paula Deen Potato Soup With Shrimp is a creamy, loaded bowl made with russet potatoes, butter, milk, and tender boiled shrimp. It comes together in about 45 minutes and serves 5. Topped with bacon, cheddar, and fresh dill, it is the kind of warm weeknight supper that shows up on cold-weather tables across the South.

The key to this soup is cooking the potatoes long enough that they start breaking down on their own. Paula simmers them for a full 15 minutes so the cubes fall apart and thicken the broth naturally. Skip that or cut it short, and you get thin, watery soup instead of a thick, spoonable bowl.

Boil the shrimp separately and pull them the second they turn pink. They finish cooking in the hot soup, so overcooking them at the stove means rubbery bites in the bowl. You can peel and cube the potatoes a few hours ahead if you keep them in cold water.

Paula Deen Potato Soup With Shrimp

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Course: SoupCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

690

kcal

A thick and hearty potato soup built on a butter-and-flour base with cubed russets that cook down into a rich, starchy broth. Boiled shrimp are chopped and stirred in just before serving, then the bowl gets finished with crispy bacon, sharp cheddar, and a sprig of dill.

Ingredients

• 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

Directions

• Make the soup base: 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.
• Cook the shrimp and serve: 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.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO swivel vegetable peeler, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use something other than shrimp in this soup?

Paula herself suggests corn as a swap if shrimp is not available. Crawfish tails or diced chicken breast also work. Cook either one separately before adding it to the pot so the soup stays clean and the protein does not overcook.

How long does this soup keep in the fridge?

It holds well for 3 to 4 days in a sealed container. Reheat it slowly over medium-low heat and stir often, because the milk and half-and-half can scorch on the bottom. The potatoes will break down more as it sits, making it even thicker the next day.

Can I make this soup ahead and reheat it later?

You can make the potato base a day ahead and refrigerate it. Hold off on the shrimp until you are ready to serve. Boil and add them fresh so they stay tender instead of turning chewy from sitting in hot liquid.

Do I need to peel the shrimp before or after boiling?

Paula boils them in the shell first, then peels them after they cool. Cooking shrimp in the shell keeps them juicier. Peel and chop them into big chunks before stirring them into the soup.

What kind of potatoes should I use for this soup?

Russets are the right pick because they break apart when cooked long enough, which thickens the soup without a heavy roux. Waxy potatoes like red or Yukon Gold hold their shape too well and will not give you that thick, starchy base.