Loaded Baked Potato & Shrimp Soup

The ultimate soup, a baked potato with all the toppings, and succulent shrimp, all served in a bowl, with a spoon, that will make you go ahhh.

Ingredients

• RYVITA^® Sesame Crispbread
• 1/4 cup butter
• 1 cup chopped onion
• 2 tbsp. all-purpose flour
• 8 medium russet potatoes, peeled and cubed
• 4 cups milk
• 2 chicken bouillon cubes, dissolved in 1/2 cup hot water
• 1 cup heavy cream
• 1/2 tsp. Old Bay, (seafood seasoning)
• 1 pound medium shrimp, peeled and cut into 1/2-inch pieces
• TOPPINGS
• crumbled bacon bits
• shredded cheddar cheese

Method

1. In a 4-quart saucepan, melt the butter and saute the onions over medium-high heat, Cook and stir until onions are tender, about 5-7 minutes. Whisk in the flour, cook 1 minute. Add the potatoes, milk, and dissolved bouillon. Reduce heat to medium and cook 15 minutes, (until potatoes are very soft and some of them are mushy. 2. Add the heavy cream, Old Bay, and shrimp, stir and cook until shrimp turn pink, about 2-3 minutes. Remove from heat, cover and let stand for 3 minutes. 3. Pour into bowls, and sprinkle with bacon and cheese.