After making this a few times, I have changed the way I make it. This is my version
Potato Soup
Ingredients
•1/2 stick butter
•1 small onion, diced
•2 medium carrots, diced about the same size as the onion
•2 tablespoons all-purpose flour
•10 medium russet potatoes, peeled and cubed (I perfer red's)
•4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
•2 chicken bouillon cubes (dissolved in the half-and-half)
•1 cup half-and-half (warmed with bouillon cubes)
•salt and pepper - to taste
For Shrimp:
•2 cups salted water
•1 pound medium shrimp
Garnish
•Crumbled bacon bits
•Grated sharp Cheddar
•Dill sprigs, optional
Directions
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. (I take a masher and mash the soup so it's more of a creamy texture).
Add salt and pepper.
To make shrimp:
In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp all at once and stir well. When cooked, allow them to cool. Peel them and chop roughly into big chunks. Add the shrimp to the soup and stir well.
Cook's Note: If you don't have shrimp, you can use corn or even crab. Or if you don't want to add anything, the soup is great by itself.
