Ingredients
- 1 tablespoon unsalted butter
- 1 medium carrot diced
- 1 small onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 bay leaves
- 3/4 teaspoon dried thyme
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 3 1/2 cups vegetable broth
- 2 medium russet potatoes peeled and diced
- 1 pound raw shrimp peeled and deveined
- 1 cup heavy cream
- 1/4 cup fresh parsley chopped
Instructions
- Melt butter in a large pot over medium heat. Add carrots, onion, celery, and garlic. Sauté until onions are translucent, about 5 minutes.
- Stir in bay leaves, thyme, salt, pepper, and vegetable broth. Add diced potatoes and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes, adding a bit more broth during cooking if needed.
- Add shrimp to the pot and cook until they are pink and opaque, about 5 minutes.
- Stir in heavy cream and heat through. Remove from heat and stir in chopped parsley before serving.
