4 servings

Shrimp and Potato Soup


6 potatoes, peeled and ½-inch cubed
½ lb. shrimp, peeled and deveined
1 quart buttermilk
½ cup chopped onion
4 pods garlic
1 tablespoon sugar
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon red pepper
Fresh chopped parsley


Place potatoes in saucepan with water to cover slightly. Bring to a boil, reduce to medium heat and cook until potatoes are tender. Drain.

Add remaining ingredients except parsley. Cook on medium-low heat for 15 minutes.

Serve in soup bowls. Sprinkle with parsley.