Creamy Potato Soup With Shrimp And Tomato

• 1 tbsp butter or margarine
• 1 kg potatoes, peeled and cut into small pieces
• 1 None onion, finely chopped
• 1.5 litres vegetable stock
• 1 tbsp light balsamic vinegar
• 100 g double cream
• pinch None sugar
• 150 g North Sea shrimps
• 3 None tomatoes, cored and cut into small cubes
• 1 bunch parsley, chopped
• 1 bunch thyme, chopped

1. Melt the butter in a saucepan and saute the potatoes and onions. Pour in the stock and vinegar, bring to a boil, cover and cook for about 20 mins.
2. Puree the soup until smooth, stir in the cream, season with salt, pepper and sugar to taste, then bring back to a boil. Stir in the shrimp, tomatoes and two-thirds of the herbs and heat through. Serve in bowls, sprinkled with the remaining herbs.

butter, potatoes, onion, vegetable stock, light balsamic vinegar, double cream, sugar, tomatoes, parsley, thyme

Taken from recipes-plus.com/api/v2.0/recipes/18433 (may not work)