In a 4 quart saucepan, melt the butter and saute the onions and carrots until both are slightly tender, about 5 minutes.

Whisk in the flour and cook for one minute.

Add the potatoes, milk, and dissolved bouillon cubes.

Cook over medium heat for 15 minutes, until the potatoes are very soft.

Add the half and half, salt, and pepper.

In a small saucepan, bring 2 cups slightly salted water to a boil.

Add the shrimp all at once and stir well. As soon as they turn pink remove from the heat and drain.

Or you can use precooked shrimp and simply rinse and defrost, pat dry, and add to the soup.

Add to the soup then pour into bowls.

Garnish with shredded cheese and diced bacon and serve with toasted bread on the side.