1/4 c. chopped onion
2 tbsp. chopped green pepper
2 tbsp. butter
1 can cream of potato soup
3/4 c. light cream
1/2 c. shredded sharp cheddar cheese
1 1/2 c. cooked or canned shrimp
2 tsp. lemon juice

Serve in puffed pastry shells.

Cook onion and green pepper in butter until tender. Add soup and cream. Heat slowly, stirring constantly until blended. Bring just to a boil then add cheese, stir until melted. Add lemon juice and drained shrimp and heat through. Serve in puffed pastry shells (Pepperidge shells). Serves 4-5.