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Shrimp & Potato Slow Cooker Soup

  • Prep Time: 25 minutes
  • Cook Time: NA
  • Servings: 6


  • 8 medium Klondike Rose® or Klondike Goldust® potatoes, cubed
  • 1 cup onion, diced
  • 1 cup carrot, diced
  • 1 cup whole kernel corn
  • 1 cup peas
  • ½ stick butter
  • 2 Tbsp. flour
  • 4 cups milk
  • 1 cup half and half
  • ½ cup chicken stock
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 lb. medium shrimp
  • 2 cups salted water
  • ¼ cup crumbled bacon
  • ½ cup cheddar cheese, grated

Preparation Steps

  1. In a large saucepan, melt butter and sauté onion and carrots until tender. Whisk in the flour and cook for approximately 1 minute.
  2. Pour the butter/flour mixture into the crock pot along with the potatoes, milk, corn, peas, and chicken stock. Add half and half and season with salt and pepper
  3. Cook on low for 6 hours.
  4. In a small saucepan, bring 2 cups lightly salted water to a boil. Add the shrimp and stir until they turn pink. Take off head and drain.
  5. If the shrimp hasn’t been pre-peeled, peel them, chop into chunks, and add to the soup along with the bacon. Cook for an additional 30 minutes.
  6. Top with grated cheese. Serve.