Want to serve a dish that makes guests think you hired a personal chef? I remember the first time I made this Baked Potato Soup with shrimps for a holiday gathering. My friend Sarah, who’s usually skeptical about “easy” recipes, took one bite and asked for the secret. I just smiled and said, “It’s simpler than you think.”
This recipe is my not-so-secret weapon for looking like a hosting pro without the stress. It’s creamy, comforting, and feels indulgent, but it comes together with minimal effort. You get all the cozy vibes of a loaded baked potato in a elegant soup form, much like the comforting satisfaction you’d get from our Crispy Tater Tot Ground Beef & Potato Bake.
Trust me, this is the one dish that always earns compliments. And the best part? You can prep most of it ahead of time, so you’re free to enjoy your own party.
Recipe Overview
Here’s a quick look at what you’re making. I love having this snapshot when I’m planning my menu.
Baked Potato Soup with shrimps Recipe
The “Wow Factor” Ingredients
How to Prepare Your Dish (Step-by-Step)
Notes
Enjoy your homemade Baked Potato Soup with shrimps Recipe!
Nutrition Information
- Cuisine: American
- Category: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
Why This is My Go-To for Guests
I’ve served this at everything from casual game nights to fancy dinner parties. It never fails to impress.
It looks and tastes luxurious, but it’s actually one of the easy soups in my repertoire. The combination of tender shrimp and creamy potato feels special. Yet the method is straightforward enough for a weeknight.
Plus, it’s incredibly forgiving. If you’re running behind, you can keep it warm on the stove. It actually gets better as it sits.
Make-Ahead Magic: My Hosting Secret
Prepping ahead is my key to stress-free entertaining. For this soup, you can do almost everything in advance.
Chop your onions and cook your bacon 1-2 days before. Store them in airtight containers in the fridge. You can even peel the shrimp and keep them chilled in a bowl of ice water.
When party time arrives, just combine your prepped ingredients and simmer. You’ll have a stunning main course ready in minutes, leaving you free to mingle.
The “Wow Factor” Ingredients
Simple ingredients create amazing flavor here. I like to use Yukon Gold potatoes for their buttery texture.
- 6 medium Yukon Gold potatoes, peeled and cubed
- 1 lb large raw shrimp, peeled and deveined
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 3 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Fresh chives for garnish
How to Prepare Your Dish (Step-by-Step)
Follow these simple steps for perfect results every time. I’ve made this so often I could do it in my sleep!
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon drippings in the pot.
- Add the diced onion to the pot and cook in the bacon drippings until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to create a roux. This will help thicken your soup beautifully.
- Slowly pour in the chicken broth while stirring continuously to avoid lumps. Add the cubed potatoes and bring to a simmer.
- Cook for 15-20 minutes, until the potatoes are fork-tender. Use a potato masher to lightly crush some potatoes right in the pot – this creates that perfect loaded potato soup texture.
- Reduce heat to low and stir in the heavy cream, shredded cheddar, and sour cream. Keep stirring until the cheese is melted and the soup is creamy.
- Season with smoked paprika, salt, and pepper. Then add the raw shrimp and simmer for 3-4 minutes until they turn pink and opaque.
- Stir in most of the reserved bacon, saving some for garnish. Taste and adjust seasoning if needed.
How to Serve This Like a Pro
Presentation makes all the difference! I like to use wide, shallow bowls that show off the soup’s creamy texture.
Ladle the hot soup into warmed bowls. Top with the remaining crispy bacon, extra shredded cheddar, and a generous sprinkle of fresh chives.
For a restaurant-worthy touch, drizzle with a little extra cream and add a grind of black pepper. Serve immediately while it’s piping hot.
Perfect Pairings (What to Drink & Serve With It)
This rich soup pairs wonderfully with crisp, fresh accompaniments. They balance the creaminess perfectly.
I love serving it with a simple arugula salad with lemon vinaigrette. The peppery greens cut through the richness. Crusty bread or garlic toast is essential for dipping, and you might also enjoy these Savory Scallion Cornmeal Griddlecakes as a delightful side.
For drinks, try a crisp Sauvignon Blanc or a light lager. Both complement the shrimp and potato flavors without overpowering them.
Nutrition Notes
While this is definitely a treat, it’s packed with good ingredients too. Here’s the breakdown per serving.
- Calories: 485
- Protein: 28g
- Carbohydrates: 32g
- Fat: 26g
- Fiber: 3g
- Vitamin C: 45% DV
- Calcium: 25% DV
If you’re looking for a sweet treat to follow up this savory meal, don’t miss our Coffee Cake Banana Muffins with sweet crumb perfection for dessert.
Your Entertaining FAQs
Here are answers to the questions I get asked most often about this recipe.
Can I make this soup completely ahead of time?
Absolutely! Prepare the soup through step 6, then cool and refrigerate. When ready to serve, reheat gently and add the shrimp – they cook quickly in the hot soup.
What if I want to make it lighter?
You can use half-and-half instead of heavy cream and reduced-fat cheese. The soup will still be creamy and delicious, just a bit lighter.
Can I freeze leftovers?
I don’t recommend freezing this one because the dairy can separate. But it keeps well in the refrigerator for 3-4 days and reheats beautifully.
This Baked Potato Soup with shrimps has saved me from countless hosting panics. It’s the recipe I recommend to all my friends who want to entertain without the stress.
I promise it will become your new secret weapon too. The combination of easy preparation and impressive results is just unbeatable.
I’d love to hear how your party went! Leave a comment and a rating below!
