Potato Soup with Shrimp

Potato soup with shrimp 1

The weather in Lyon is a little bit strange these days. Even though it’s already January and it’s supposed to be super cold right now, we still have warm and sunny days. Well, it’s not that bad, but I kinda want the chilly atmosphere of winter and do the “winter things” like making a huge pot of soup, or sitting next to the window, watching the snow falling and enjoying a big cup of tea with cookies and chocolate. 

Anyway, that’s part of the reason why I made this amazing soup, Potato Soup with Shrimp. It’s one of the dishes that I wanna do long time ago but the weather is just not… right, who want to eat soup when it’s hot outside, right? And yeah, now I still can’t feel winter but on the other side, I can’t resist making it, so just do it !!! The soup is creamy, flavorful, the vegetables are beautifully soft, so are the shrimps (the only thing I can’t expect when I bought them is that they’re actually naturally very salty). Maybe it will be more wonderful if your shrimps aren’t salty like mine, so don’t be afraid to give this recipe a try, I hope you all enjoy it ^^

Potato soup with shrimp 2

(recipe courtesy of celebrity chef Paula Deen’s website)

Ingredients (serves: 6)

grated sharp cheddar cheese, for garnish
sprig of dill, optional garnish
crumbled bacon bits, for garnish
1 lb medium shrimp
1/4 teaspoon pepper
1 teaspoon salt
1 cup half-and-half
4 cup milk: whole, reduced fat (2%), or low fat (1%)
2   chicken bouillon cubes, dissolved in 1/2 cup hot milk
2 tablespoon all-purpose flour
8   medium russet potatoes, peeled and cubed
2   medium carrots, diced about the same size as the onion
1   small onion, diced
1/2   stick butter


In a 4-quart saucepan, melt the butter and saute 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.


My chicken bouillon cubes from Knorr


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.


Potato soup with shrimp 3

Good luck,

Love, Trang Quynh

Vietnamese version: http://tastefromhome.wordpress.com/2013/01/11/sup-tom-khoai-tay/



  1. Eva Taylor · January 8, 2013

    This is perfect for the weather we have in Toronto, -5 and windy, but it’s getting warmer. I know the French love the cream but I would have to leave it out, the potatoes could be puréed and that would provide thickness and creaminess for my taste. Great looking soup for this time of year here, even though its too warm in Lyon. Send some warm weather our way.

    • trangquynh · January 8, 2013

      I’m glad to hear that Toronto’s getting warmer now ^^ Yes, I agree about the creaminess of the soup, it’s a recipe that is really delicious but you can’t eat it everyday 🙂

  2. Karen · January 9, 2013

    I think your soup sounds delicious. Hope you get the cooler weather you are wishing for.

  3. Pingback: Súp tôm khoai tây « Taste from Home
  4. petit4chocolatier · January 12, 2013

    I love your soup with shrimp. I never thought of having shrimp with potato soup.., yummy!!!! I want to have cooler weather too 🙂

    • trangquynh · January 13, 2013

      thank you Judy, I hope you will have the cooler weather that you wish for 😉

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