1/2 stick butter
1 onion, diced
2 medium carrots, diced
1 celery stalk all cut about same size as the onion
2 green scallion
2 tablespoons OLD BAY
2 tablespoons garlic powder
2 tablespoons of parsley
3 tablespoons all-purpose flour
10 medium russet potatoes, peeled and cubed
4 cups milk
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
2 cups salted water
1 1/2 pound medium shrimp
Crumbled bacon bits, and sour cream for garnish

In a 4-quart saucepan, melt the butter and saute the onion and carrots and celery and 1 green scallion until all are slightly tender, about 5 minutes. Whisk in the flour garlic powder 2tbls old bay and cook for 1 minute. Add the potatoes, milk, Cook over medium heat for 15 minutes, until the potatoes are soft and some of them are turning into mush. Add the half-and-half, salt, and pepper.

In a small saucepan, bring 2 cups lightly salted water to a boil. Add 1 tbl OLD BAY. Add shrimp and stir well. Watch the shrimp closely, as soon as they all turn pink, about 2 to 3 minutes, turn off the heat and drain. Add 1/2 cup of the shrimp water to the potatoes The shrimp should be slightly undercooked. When they are cool, peel them, and chop into big chunks. Add the shrimp to the soup and stir well. Serve soup sprinkled with bacon bits and sour cream and chopped green scallion sprigs, if desired.