Paula Deen Shrimp And Potato Soup Recipe
Are you looking for a cozy meal? This Paula Deen Shrimp And Potato Soup Recipe is perfect. It is creamy and very filling. The flavors are rich and classic.
Equipment
- Large soup pot or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Large wooden spoon.
- Vegetable peeler
- Ladle for serving
Ingredients
- 1 pound medium shrimp peeled and deveined.
- 4 cups red potatoes peeled and cubed.
- 1/2 cup unsalted butter.
- 1 small yellow onion finely diced.
- 2 stalks celery chopped.
- 3 cups chicken broth.
- 2 cups heavy cream.
- 1 teaspoon salt.
- 1/2 teaspoon black pepper.
- 1/4 teaspoon cayenne pepper for spice.
- 2 tablespoons fresh parsley chopped.
Instructions
- Melt the butter in your large pot. Add the onions and celery. Cook them until they are soft.
- Add the cubed potatoes to the pot. Pour in the chicken broth now. Bring the liquid to a boil.
- Lower the heat to medium. Let the potatoes cook for 15 minutes. They should be very soft.
- Stir in the heavy cream slowly. Add your salt, pepper, and cayenne. Let the soup get hot again.
- Drop the shrimp into the hot soup. Cook them for about 3 minutes. They will turn pink and firm.
- Turn off the heat. Sprinkle fresh parsley on top. Serve the soup in warm bowls.
Notes
- Use fresh shrimp for the best flavor.
- Cut potatoes into small, even cubes.
- Do not boil the soup after adding cream.
- Add a bit of garlic for extra zest.
- Clean the shrimp very well before cooking.
- Taste the soup before adding extra salt.