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Reviewed Potato Soup with Shrimp

Nov 8, 2012 in Food Network Community Toolbox on

This soup was so good. I made it without the bouillon but put the rind from a good parmesean wedge in with the milk (2%) and let it cook the time it took to get the potatoes right which was about an hour since I cooked it slow to keep the milk from scorching. I'm a novice but I was very pleased with how it turned out. Didn't use shrimp but may...

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