Bomb Soup

It was happliy named the "bomb" soup because everyone finished there entire bowl, it's da bomb

1 can cream of potato
1 cream of celery
2 cans of chicken broth
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped white onion
1/2 pound shrimp
                                                      2 cups milk or cream
                                                      3 cups chopped yukon potato's
                                                      2 green onions chopped
                                                      salt and pepper
                                                      1 bay leaf

In a large soup pot saute the celery, onion and carrot in a cube of  butter.  Add the cream of potato, celery and chicken broth  and milk when done.   Toss in bay leaf and salt and pepper to taste.  Par boil the yukon potato's for 20 minutes, drain and put in with soup. Slow cook for 1 1/2 hours.  To make it thicker mix a little bit of water and flour together and then slowly add to soup until it is the right consistancy.  Saute the shrimp.  Pur soup into bowls and top with 3 shrimp and green onions.  Serve with a warm loaf of french bread.


I served this soup to a group of 8 and everyone gobbled up the soup.  They enjoyed the warm bread to dip it in.  Also I know what yout thinking, shrimp on potato soup, what?!  Trust me the mild falvor of the soup mix with the tartness of shrimp compliments very well!  Serve with your favorite wine and enjoy! -Amy