Potato And Shrimp Soup
A comforting shrimp and potato soup with creamy richness and vibrant green onion flavor. Perfect for chilly evenings or a cozy lunch, this dish combines tender potatoes, succulent shrimp, and a silky broth for a satisfying meal that appeals to seafood lovers and comfort food enthusiasts alike.
Ingredients
Instructions
- In a heavy 4-quart pan, sauté sliced onion in 1/4 cup butter until limp.
- Add chopped green onions, peeled and sliced potatoes, salt, and water to the pan.
- Bring to a boil, then reduce heat and simmer partially covered for 45 minutes or until potatoes are very tender.
- Mash the potatoes in the pot to thicken the soup.
- Add shrimp and cook for 20 to 30 minutes until shrimp are done.
- Let the soup cool slightly.
- Stir in 1/4 cup butter, cream, and chopped chives.
- Adjust seasoning as needed.
- Heat through without boiling to prevent curdling.
Tips & Substitutions
For added depth, consider sautéing garlic with the onions. You can substitute the shrimp with crab or even chicken for a different flavor profile. If you prefer a thicker soup, blend a portion of the soup and mix it back in. If you want a lighter version, use half-and-half instead of cream.
Serving Suggestions
This soup is delicious on its own but can be complemented with crusty bread or a fresh salad. Consider pairing it with a light white wine or a crisp green salad for a complete meal. For an elegant touch, serve alongside Crab And Cheese Appetizer as a starter.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent sticking. Avoid boiling, as this can affect the cream's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Shrimp Soup contains roughly 1019 calories, with 90g protein, 85g carbohydrates, and 42g fat. It is an excellent source of vitamin C (840% of the Daily Value), vitamin A (333% of the Daily Value), and protein (180% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just follow the recipe up to the point of adding the shrimp. When ready to serve, reheat the soup and add the shrimp, cooking until they are just done to maintain their texture.
What type of shrimp should I use?
Using fresh or frozen shrimp is fine, but make sure to peel and devein them before adding to the soup. If using frozen shrimp, thaw them in the refrigerator overnight for the best texture and flavor in the soup.
Can I freeze the potato and shrimp soup?
Freezing is not recommended due to the cream and shrimp, which can change in texture when thawed. However, you can freeze the base of the soup without the shrimp or cream and add those fresh when reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).