Creamy Cheese Soup with Shrimp

Peel the shrimp. Season them with salt, pepper, minced garlic, and thyme leaves. Toss to combine and set aside.

Finely dice the potatoes and onion.

Heat 1 tablespoon of oil in a saucepan or pot. Sauté the onion, seasoning with a pinch of salt.

Add the potatoes and cook, stirring, for 5 minutes. Season with paprika.

Pour in the milk, bring to a boil, and simmer until the potatoes are tender.

Puree the soup with an immersion blender.

Add the cheese and stir until completely melted. Season with salt and pepper to taste.

Melt the remaining butter in a skillet, add the shrimp, and sauté for 2 to 3 minutes.