Savory comfort meals like creamy soup with spicy shrimp is all I need to withstand the cold winter days!
I haven’t always been into making soups, but I’ve come to love them as the perfect light yet filling meal to warm my soul during frigid DC winters.
One of the best things about soups is you can make them however you want. Soups are great vehicles to use up those vegetables that are about to go bad in the fridge, or add in different kinds of proteins to make it more hearty and filling.
Keeping with my restraint from consuming too much dairy, I’ve to come to love adding in coconut milk instead of butter or heavy creams.
For this soup, shrimp was the perfect addition, as it injected a subtle undertone of fresh seafood flavor and the spice from the spice added the right amount of kick to the potato and vegetable blend.
For optimal creaminess, use an immersion blender to really break down the potato and vegetables for a smooth texture.
Play around with it to make it your own! Enjoy!
Blackened Shrimp & Potato Soup
Soup is one of the best comfort foods! This is a super easy and healthy one that you can make many different ways!
- 2 tablespoons olive oil
- 1 cup onions diced
- 1 cup carrots diced
- ½ cup celery diced
- 1lb shrimp, peeled and deveined
- 4 cups yukon gold potatoes, peeled and diced into 1 inch pieces (about 5-6 medium sized potatoes)
- 4 cups vegetable broth
- 1 teaspoon garlic powder
- Italian seasoning, to taste
- Tony Chachere’s BOLD Seasoning, to taste
- Tony Chachere’s Spice N’ Herbs Seasoning, to taste
- 2 cups coconut milk
- In a large stock pot, heat olive oil and add in the onions, carrots, and celery.
- Sauté vegetables until soft, about 10 minutes.
- Add in potatoes and vegetable stock, and stir. Season with garlic powder, Tony Chachere’s Spice N’ Herbs Seasoning and Italian Seasoning, and stir.
- Bring the soup to a boil and cook for approximately 5 – 8 minutes, or until potatoes are fork tender. Do not overcook your potatoes.
- Once cooked, turn the heat down to low/medium low, remove 1 cup of the diced potatoes and set aside.
- Blend the remaining diced potatoes, vegetables and stock until smooth. Pour in coconut milk and blend until well incorporated and to your desired consistency.
- Add the 1 cup diced potatoes you reserved, and stir.
- In a separate skillet, coat with olive oil and turn heat to medium high heat.
- Season shrimp with Tony Chachere’s Bold Seasoning and Italians Seasoning. Once skillet is hot add shrimp.
- Cook shrimp for 5 minutes on each side. Once done, pour all oil and shrimp into the soup pot and stir.
- Ladle the finished soup into bowls and top with crispy bacon or any of your favorite garnishes.