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Easy Creamy Shrimp Potato Soup Recipe

Creamy Shrimp Potato Soup

This Creamy Shrimp Potato Soup is quick to whip up and perfect for busy weeknights or special gatherings. It's rich, comforting, and sure to please!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Shrimp Potato Soup
  • 1 lb shrimp peeled and deveined
  • 2 large potatoes diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp paprika
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.
  2. Step 2: Add the diced potatoes and sauté for an additional 5 minutes.
  3. Step 3: Pour in the vegetable or chicken broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.
  4. Step 4: Stir in the shrimp and paprika, cooking until the shrimp are pink and cooked through, about 5 minutes.
  5. Step 5: Reduce the heat to low and add the heavy cream. Stir until well combined and heated through.
  6. Step 6: Season with salt and pepper to taste.
  7. Step 7: Serve hot, garnished with fresh parsley.

Notes

This soup keeps well in the fridge for about 3 days. You can also freeze it for up to 2 months, but it's best to leave out the cream until you're ready to enjoy it.