Creamy Cajun Potato and Shrimp Soup

Treat yourself to a piping hot bowl of this south Louisiana-style Creamy Cajun Potato and Shrimp Soup. Easy to make and super-tasty, this soup is a hearty meal that pairs well with a crisp green salad.

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Course: Soup

Cuisine: Cajun/Creole

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: to 6

Calories: 466kcal

Author: A Sprinkling of Cayenne

Ingredients

3 tablespoons butter or olive oil
1 small onion chopped
1 small green bell pepper chopped
2 stalks celery chopped
Shrimp and Shrimp Seasoning
1 pound small shrimp peeled and deveined
¼ teaspoon lemon zest
¼ teaspoon black pepper
1 teaspoon dried basil
Remaining Soup Ingredients
6 russet potatoes unpeeled and cut into cubes
½ cup baby portabella mushrooms rinsed and sliced
salt black pepper, and cayenne pepper to taste
1 teaspoon paprika
2 cups shrimp or seafood stock
2 cups half-n-half or heavy cream
4 ounces cream cheese softened
4 ounces shredded Cheddar cheese blend

Instructions

Cook onion, bell pepper, and celery in butter or olive oil until soft in a Dutch oven.
Season shrimp with dried basil, lemon zest, and black pepper. Set aside.
Add potatoes, mushrooms, SP&C to taste, and paprika. Cook for about 10 minutes, or until mushrooms darken and potatoes are almost tender.
Add the shrimp or seafood stock, cook for about 10 minutes, or until potatoes are fork-tender.
Add the half-n-half or heavy cream, cream cheese and shredded cheese blend. Stir often until cheese melts and all of the ingredients are well-incorporated.
Add seasoned shrimp. Cook for 2 minutes. Adjust seasonings, and garnish with sliced green onions and fried sliced mushrooms, if desired.

Notes

If the soup thickens during refrigerated storage, regain the correct consistency by adding ¼ cup of half-n-half, milk or heavy cream to the soup at a time while it is over medium heat.

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