Paula Deen's Potato Soup with Shrimp

Indulge in the comforting richness of Paula Deen's Potato Soup with Shrimp, a hearty yet elegant dish that brings together the creaminess of classic potato soup with the delicate sweetness of perfectly cooked shrimp. This recipe takes your taste buds on a journey with a medley of fresh vegetables—including onion, celery, and carrots—combined with a velvety roux and infused with the bold flavors of garlic, paprika, and black pepper. The addition of succulent shrimp adds a sophisticated twist, making it perfect for cozy family dinners or special gatherings. Ready in just under an hour, this creamy seafood soup is finished with a touch of heavy cream and garnished with vibrant parsley for an irresistible presentation. Perfect for seafood lovers and comfort food enthusiasts alike, this one-pot wonder is sure to warm your soul.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 4 cups Potatoes (peeled and diced)
• 1 pound Shrimp (peeled, deveined, and tails removed)
• 1 cup Onion (finely diced)
• 1 cup Celery (finely diced)
• 1 cup Carrots (finely diced)
• 2 cloves Garlic (minced)
• 4 cups Chicken broth
• 1 cup Heavy cream
• 2 tablespoons Butter
• 2 tablespoons Flour
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Parsley (chopped, for garnish)

Directions

Step 1

In a large pot, melt the butter over medium heat.

Step 2

Add the diced onion, celery, and carrots to the pot. Sauté for about 5 minutes or until softened.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Sprinkle the flour over the vegetables, stirring constantly for 1-2 minutes to make a roux.

Step 5

Slowly whisk in the chicken broth, ensuring there are no lumps from the roux.

Step 6

Add the diced potatoes, salt, black pepper, and paprika to the pot. Bring the mixture to a boil.

Step 7

Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.

Step 8

While the potatoes are cooking, season the shrimp with a pinch of salt and pepper.

Step 9

In a separate skillet, cook the shrimp over medium heat for 2-3 minutes per side or until pink and opaque. Remove from heat and set aside.

Step 10

Once the potatoes are tender, use an immersion blender to partially blend the soup, leaving some chunks for texture.

Step 11

Stir in the heavy cream and cooked shrimp, allowing the soup to warm through for an additional 3-5 minutes.

Step 12

Taste and adjust seasoning if necessary.

Step 13

Serve hot, garnished with chopped parsley and an extra sprinkle of paprika, if desired.

Nutrition Facts

Serving size	(3252.5g)

Amount per serving	% Daily Value*
Calories	2474.0

Total Fat 106.7g	0%
Saturated Fat 61.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 1191.6mg	0%
Sodium 6038.5mg	0%
Total Carbohydrate 225.5g	0%
Dietary Fiber 28.7g	0%
Total Sugars 30.2g
Protein 148.0g	0%

Vitamin D 4.5IU	0%
Calcium 545.1mg	0%
Iron 12.3mg	0%
Potassium 6449.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 24.1%

Carbs: 36.8%