Grated sharp cheddar cheese
Crumbled bacon
1 lb medium shrimp (optional)
1/4 tsp pepper
1 tsp salt
1 cup half/half
4 cups milk
2 chicken bouillon cubes, dissolved in 1/2 cup milk
2 tbsp all purpose flour
8 medium russet potatos, peeled and cubed
1 small onion, diced
1/2 stick butter
Melt butter and saute onions until tender, about 5 mins. Whisk in flour, cook 1 min. Add potatos, milk, dissolved bouillon cubes. Cook over medium heat 15 mins, until potatos are soft and have begun to dissolve into mush. Add half/half, salt, pepper.
In small saucepan bring 2 cups water to boil, light salt. Add shrimp. As soon as they turn pink, about 2 to 3 mins, remove and drain. Shrimp should be slightly undercooked. Chop shrimp. Add to soup, stir well. Serve soup sprinkled with bacon bits and cheddar cheese.
