Creamy Russet Potato Soup with Shrimp Recipe - Paula Deen

Ingredients

• 1 lb medium shrimp
• 1/4 teaspoon Pepper
• 1 teaspoon salt
• 1 cup half and half
• 4 cups whole, reduced fat (2%), or low fat (1%) milk
• 2 dissolved in 1/2 cup hot milk chicken bouillon cubes
• 2 tablespoons all purpose flour
• 8 medium peeled and cubed russet potatoes
• 2 medium diced about the same size as the onion carrots
• 1 small diced onion
• 1/2 stick Butter
• grated, for garnish sharp cheddar cheese
• 1 sprig for garnish (optional) dill
• cooked crisp and cut into pieces for garnish bacon