1 Stick Butter
1 small onion
2 medium carrots, diced about the same size as the onion
2 TBSP all-purpose flour
8 Medium Russet Potatoes, peeled and cubed
4 cups of milk
2 chicken bouillon cubes
1 cup of half and half
1 tsp. salt
¼ tsp. pepper
1 package of 8 oz. salad shrimp
Cheese & bacon bits
· In a 4 quart saucepan, melt the butter and sauté the carrots and onion until both are slightly tender (about 5 minutes)
· Whisk in flour and cook for 1 minute.
· Add the potatoes, milk and 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.
· Add the half and half, salt and pepper.
· Add shrimp.
· Heat thoroughly
· Add the cheese and bacon bits to your own bowl.
