Light Potato, Broccoli, And Shrimp Soup

1. 1

   Bring a medium sized pot to medium-high heat and coat with non-stick cooking spray. Add minced shallot and cook for 1 minute. Add potato and broccoli cooking for about 2-3 minutes to caramelize.

2. 2

   Add chicken broth and thyme to the pot. Season with some salt and pepper. Bring to a boil. Cover pot, reduce heat to medium and cook for about 15 minutes or until potatoes and broccoli are tender. Remove from heat and use a hand-held immersion blender to puree soup base.

3. 3

   Place the pot back on medium low heat and add cream cheese, sour cream, and half & half. Stir regularly until ingredients are well incorporated and soup is creamy.

4. 4

   Add shrimp and cook for another 3-4 minutes, or until shrimp are cooked through. Be very careful not to over cook -- they are done when they turn pink. If you over cook, they will be rubbery.

5. 5

   Check for seasoning, add salt and pepper to your taste if needed.

6. 6

   Remove from heat and serve with some fresh parsley as garnish.

* Per serving · 4 servings · Values may vary.

No additional tips available.