Shrimp and Potato Soup - Potato and Shrimp Soup Recipe - Soup Season - Ellen’s Homemade Delights 🍤🥔

Hello my Friends, welcome to my first video of the New Year 2025 and my Southern Kitchen!

It is Winter Season, Soup Season, also January is National Soup Month! So todayI am making a yummy and flavorful Soup recipe, Shrimp and Potato Soup! Creamy, comforting, and full of succulent Shrimp and tender Potatoes; perfect on a cold Winter Day and it will warm up your Soul!


1 pound large shrimp, rinsed, peeled and deveined
Kosher salt and black or white pepper, to taste
1 cup half and half (half milk, half heavy cream)
4 cups evaporated milk
1/2 cup shrimp stock, recipe below
2 tablespoons all-purpose flour
8 medium russet potatoes, peeled and cubed
1 medium onion, diced
2 medium carrots, diced
1/2 cup (1 stick, 8 tablespoons) unsalted butter
Shredded cheese, for garnish (optional)
1 sprig fresh dill, for garnish (optional)
Chopped cooked bacon, for garnish (optional)


For the Shrimp: In a small saucepan or large pot, add in the shrimp and fill it up with water. Lightly add in some salt to the water and bring to a boil. Stir well. Cook for about 2 to 3 minutes, turn off the heat, drain them and let them cool. When they are cool, diced them roughly into big chunks.

For the Soup: In a large pot over medium heat, add in the butter and let it melt. Once melted, add in the diced onion and carrots and cook until soft and translucent, about 5 minutes. Add and whisk in the flour and cook for 1 minute. Add in the diced potatoes, evaporated milk and shrimp stock. Cook for 15 minutes, until the potatoes are soft and fork tender. Add and stir in the half and half, salt, pepper, and the diced shrimp until well blended (taste the soup for more salt and pepper). Cook for an additional 5 minutes so the shrimp can cook through. Pour some soup into a bowl, serve with shredded cheese, chopped bacon pieces, and fresh dill (if desired) and set aside.


For the Shrimp Stock: Add in the shrimp shells into a medium saucepan fill it up with water and bring to a boil. When it comes to a boil, turn off the heat and let it sit for 15 to 20 minutes or longer (the longer it sits, the more shrimp flavor). Strain, discard the tails, and set the stock aside.


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