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Fresh Potato Soup with Shrimp

Fresh Potato Soup with Shrimp

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By Betty Crocker Kitchens

Updated Jan 22, 2012

Fresh Potato Soup with Shrimp

Fresh Potato Soup with Shrimp

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Prep Time 35 min
Total 35 min
Servings 8
Ingredients 11

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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

Step
1

In 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.
Step
2

Add 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

2

*Percent Daily Values are based on a 2,000 calorie diet.

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