Page 176 - Family cookbook v30_Neat

170

Kerry Carter Dill

Potato Soup with Shrimp

1/2 stick butter

1 small onion, diced

2 medium carrots, diced about the same size as the onion

2 tablespoons all purpose flour

8 medium russet potatoes, peeled and cubed

4 cups milk

2 chicken bouillon cubes, dissolved in 1/2 cup hot milk

1 cup half and half

1 teaspoon salt

1/4 teaspoon pepper

2 cups salted water

1 pound medium shrimp

Crumbled bacon bits for garnish

Grated sharp cheddar for garnish

Dill sprigs optional for garnish

1. In a 4 quart saucepan, melt the butter and sauté the onion and carrots until both are
slightly tender, about 5 minutes.

2. Whisk in the flour and cook for 1 minute.

3. Add the potatoes, milk and dissolved bouillon cubes.

4. Cook over medium heat for 15 minutes until the potatoes are very soft and some of
them have begun to dissolve to mush.