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BATON ROUGE, La. (WAFB) - This thick, hearty soup is loaded with potatoes and shrimp, and the addition of cream and cheese gives it the creamy texture. It’s a great winter soup to serve with crusty bread, especially during the season of Lent.

Prep Time: 45 Minutes

Yields: 6–8 Servings

Ingredients:

1 pound (50–60 count) shrimp, peeled and deveined
8 medium Russet potatoes, peeled and cubed
⅛ pound butter
1 cup diced onions
½ cup diced green bell peppers
2 tbsps flour
4 cups milk
1 cup seafood stock
1 cup half-and-half cream
salt and ground black pepper to taste
grated Sharp Cheddar cheese for garnish
sliced green onions for garnish

Method:

In a Dutch oven, melt butter over medium-high heat. Add onions and bell peppers and cook 5–7 minutes or until vegetables are wilted. Whisk in flour and cook 1 minutes, stirring constantly. Add potatoes, milk and stock. Reduce heat to medium then cook, covered, 15–20 minutes or until potatoes are very soft and “mushy.” Add cream and shrimp then season to taste with salt and black pepper. Cook until heated through and shrimp turn pink and curled. Garnish with cheese and green onions before serving.

GUEST: Michael Acaldo, President & CEO of St. Vincent de Paul

· Promoting “Count Your Blessing” event on Friday, March 15, 2024 at Our Lady of Mercy Catholic Church

· For tickets and additional info: svdpbr.org

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