Best 4 Paula Deens Potato Soup With Shrimp Recipes
Indulge in a creamy and flavorful symphony of flavors with Paula Deen's Potato Soup with Shrimp. This delightful soup is a perfect blend of classic comfort food and coastal charm. Dive into the velvety texture of the potato soup, enriched with tender shrimp, corn, and a medley of vegetables. Discover a symphony of flavors that dance on your palate with every spoonful. Whether you're seeking a cozy meal on a chilly day or a taste of the Lowcountry, this soup will transport you to a realm of culinary bliss.
Accompanying this main recipe are a collection of equally tantalizing dishes. Embark on a culinary journey with Paula Deen's other culinary masterpieces, including her comforting Chicken and Dumplings, the hearty and flavorful Brunswick Stew, and the classic Southern Fried Chicken. Each recipe holds its own unique charm, promising an explosion of flavors that will satisfy your cravings and leave you wanting more.
PAULA DEEN'S POTATO SOUP WITH SHRIMP RECIPE - (4.3/5)
Provided by KellyMatthews
Number Of Ingredients 14
Steps:
- 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. 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. Cook's Note: If you don't have access to shrimp, use corn.
POTATO SOUP WITH SHRIMP
This one-pot creamy potato soup with Shrimp is the ultimate comfort food on a chilly evening! This recipe calls for shrimp, potatoes, cheddar cheese and more. Creamy potatoes, shrimp, and bits of bacon in every bite is soup heaven.
Provided by Paula Deen
Time 5m
Yield 5
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Cook's Note: If you don't have access to shrimp, use corn.
PAULA DEEN'S POTATO SOUP WITH SHRIMP
When I saw Paula demonstrate this, I knew I had to try it. Believe me, it is yummy -- thick and potato-y. And the shrimp are a tasty surprise! Paula says if you don't have shrimp, you can add corn instead. You may use whole milk, reduced fat milk (2 percent) or low-fat milk (1 percent) in this recipe
Provided by Lorraine of AZ
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a small saucepan, bring the 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 or 3 mintes, turn off the heat and drain. The shrimp should be slightly undercooked. When they are cool, peel them and chop roughly into big chunks -- or not. Paula likes to leave her shrimp whole, so this is your preference.
- In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Do not allow to take on color. 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. Mine took longer to reach this point. I suggest covering the pot during this time. Add the half-and-half, salt and pepper.
- When heated through, serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.
Nutrition Facts : Calories 549.5, Fat 20.1, SaturatedFat 11.8, Cholesterol 173.4, Sodium 929.8, Carbohydrate 64.9, Fiber 7.1, Sugar 4, Protein 28.5
SHRIMP, CORN, AND POTATO SOUP
Steps:
- In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.
Tips:
- For a creamy soup, use a hand blender to puree some of the potatoes before adding the shrimp.
- If you don't have any celery on hand, you can substitute an equal amount of chopped onion.
- To make the soup ahead of time, cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
- Garnish the soup with chopped fresh parsley or chives before serving.
Conclusion:
Paula Deen's Potato Soup with Shrimp is a delicious and easy-to-make soup that is perfect for a weeknight meal. The soup is creamy and flavorful, with tender potatoes, shrimp, and vegetables. It's a great way to use up leftover shrimp, and it's also a good source of protein and vegetables. Whether you're serving it for a casual family meal or a special occasion, this soup is sure to be a hit.
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