Paula Deen’s potato soup recipe uses a milk base and has added shrimp. To make her potato soup, first melt 1/2 stick of butter in a sauce pan, and then add 1 diced small onion and 2 medium diced carrots. Cook the onion and carrots for five minutes or until tender.
Add 2 tablespoons all-purpose flour, and whisk to combine. Cook the flour and vegetables for one minute, and then add 8 peeled and cubed medium russet potatoes, 4 cups milk and 2 chicken bouillon cubes dissolved in 1/2 cup hot milk. Cook the mixture over medium heat until the potatoes are soft, approximately 15 minutes. Add 1 cup half and half, 1 teaspoon salt and 1/4 teaspoon pepper, and stir to combine.
In a separate pan, lightly salt 2 cups of water, and bring it to a boil. Add 1 pound of medium shrimp, and stir until they turn pink after approximately two to three minutes. When the shrimp are pink, turn off the heat and strain them. Allow the shrimp to cool, and then peel and chop them into large pieces. Stir the shrimp into the soup. If desired, replace the shrimp with corn.
To serve, garnish the soup with crispy bacon, grated cheddar cheese and a sprig of fresh dill.