A rich potato soup with fresh shrimp - an easy dish to make for friends.
Fresh Potato Soup with Shrimp
- Prep Time 35 min
- Total 35 min
- Servings 8
- Ingredients 11
Ingredients
- 1/4 cup butter
- 1 small onion, diced
- 2 carrots, peeled, diced
- 2 tablespoons Gold Medal™ all-purpose flour
- 2 lb Betty Crocker™ fresh russet potatoes, peeled, cut into 1/2-inch cubes (about 4 medium)
- 6 cups milk
- 1 tablespoon chicken bouillon granules
- 1 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lb cooked deveined peeled medium shrimp, cut in half
Make With
Gold Medal Flour
Instructions
-
Step1In 5-quart Dutch oven, melt butter over medium-high heat. Cook and stir onion and carrots in butter about 5 minutes or until crisp-tender. Stir in flour; cook 1 minute.
-
Step2Add potatoes, milk and bouillon granules. Cook, uncovered, about 15 minutes or until potatoes are tender. Reduce heat to low. Add half-and-half, salt and pepper; cook 2 to 3 minutes, stirring occasionally, until hot. Reduce heat to low. Add shrimp; cook 1 minute. Serve hot.
Nutrition
340
Calories
14g
Total Fat
21g
Protein
33g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 120
- Total Fat
- 14g
- 21%
- Saturated Fat
- 8g
- 42%
- Trans Fat
- 1/2g
- Cholesterol
- 150mg
- 51%
- Sodium
- 880mg
- 37%
- Potassium
- 790mg
- 23%
- Total Carbohydrate
- 33g
- 11%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 12g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 10%
- 10%
- Calcium
- 30%
- 30%
- Iron
- 15%
- 15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
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