Potato Soup with Shrimp

I haven't been updating my blog as often as I used to. Well, that's because I have an awesome job that is keeping me busy these days. However, today I couldn't resist as I bought a handy dandy emersion blender. Also, I'm not taking a picture of it.....I have been told my pics are not doing my good cooking justice....lol, oh well, I'm just having fun....

Ingredients

4 tablespoons unsalted butter

1 small red onion, chopped

1 large carrot, chopped

2 tablespoons flour

10 red potatoes, peeled and cubed

2 cups 2% milk

1 cup chicken stock

1 cup heavy cream

1 tablespoon salt

1/4 teaspoon fresh cracked pepper

1 lb cooked shrimp (no tail)

Finely chopped dill and grated cheddar for topping

Directions

In a large pot melt the butter and saute the onion and carrot for about 5 minutes on medium high heat so that the onion is slightly golden and translucent. Add the flour and cook for an additional minute, stirring constantly until the flour gets a blonde color.

Add the potatoes and stir regularly for about 5 minutes. Then add the milk and chicken stock. Cover and cook for 15 minutes. You can then add the heavy cream and season with the S&P.

Use the emersion blender to make the soup creamy....about 10 minutes with a strong arm. Then add the shrimp and heat through. Serve with dill and cheddar on top.

For My Veggie Friends

Here's somthing that I absolutely love...it's refreshing, crunchy and full of protein too.

1 can (15 oz) black beans

1 cup frozen yellow corn

1 cup frozen white corn

1 red bell pepper seeded and diced

1/2 red onion diced

1.5 teaspoons cumin

2 teaspoons of hot sauce

1 lime juiced

5 TBS of veg oil

3 TBS red wine vinegar

1 tablespoon cilantro finely diced

S&P to taste

Combine all ingredients in a bowl. Let stand for 15 minutes for all the flavors to marry. The frozen corn will defrost and chill the rest of the dish. YUM!