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. 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 Saute. Saute the veggies and then add the flour. Simmer and cook the potatoes. Add the milk‚ chicken bouillon‚ and potatoes and simmer until the potatoes are tender. 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. Garnish and serve. Stir in half the cheddar cheese. Ladle into bowls and top with cheddar cheese and bacon. Type Of Potatoes To Use I use russet potatoes for this recipe. They provide a hearty‚ satisfying base and their starchy texture helps thicken the 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. Reheat in a pot on the stove over medium-low heat. Try These Other Creamy Soup Recipes Slow Cooker Creamy Chicken Wild Rice Soup Cheesy Ham and Potato Chowder Easy Crab and Corn Chowder Baked Potato Soup Oyster and Wild Rice Soup Cajun Shrimp and Corn Chowder Watch the short video below to see how to make this recipe. Print Creamy Potato Soup with Shrimp 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. Course SoupCuisine SouthernKeyword shrimp Prep Time 6 minutes minutesCook Time 21 minutes minutes Servings 6 Calories 585kcal EquipmentDutch Oven Ingredients4 tablespoons butter1/2 medium onion‚ diced2 medium carrots‚ sliced1 celery rib‚ diced3 tablespoons all-purpose flour4 cups whole milk or evaporated milk6 medium russet potatoes‚ peeled and diced2 chicken bouillon cubes‚ crushed1 1/2 cups half-and-half1 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon crushed red pepper flakes1 pound medium shrimp‚ peeled and deveined1 cup shredded Cheddar cheesecrumbled bacon InstructionsMelt 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. NotesThe 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. NutritionCalories: 585kcal | Carbohydrates: 55g | Protein: 33g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 202mg | Sodium: 1125mg | Potassium: 1521mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4327IU | Vitamin C: 15mg | Calcium: 490mg | Iron: 3mgWant to Save This Recipe?Save This Recipe Originally posted January 20‚ 2021. The post Creamy Potato Soup with Shrimp appeared first on Spicy Southern Kitchen.