From 2004 Southern Living Annual Recipes
I settled in at home for wrapping presents on Christmas Eve Eve and put on this pot of soup. It starts with a can of potato soup with layers of flavor added. It tastes more complex than it actually was to prepare...rich and creamy and delicious.
Don't leave out the red pepper...it gives it a great kick. Also, I doubled the cheese just to thicken it up to my desired consistency at the end.
Serve with crusty bread for dipping! YUM!
2 tablespoons butter or margarine
1 medium onion, chopped
2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled
1 cup (4 ounces) shredded Monterey Jack cheese
1 medium onion, chopped
2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled
1 cup (4 ounces) shredded Monterey Jack cheese
Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Serve immediately.
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