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| Boudreaux's Cajun Potato-Leek Soup |
"Dis is da bone-warmin' brudda to my 'Zydeco Stomp Gumbo.' On a col' day, you couldn't ask for anything betta. Grab a blanket and curl up with this concoction for the soul. Serve with shredded cheese and crumbled cooked bacon."
Ingredients :
- 5 pounds potatoes, peeled and cut into 1-inch cubes
- 3 (32 fluid ounce) containers chicken broth, divided
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons dried onion flakes
- 2 tablespoons dehydrated minced garlic
- 1 pint heavy whipping cream
- 2 bunches leeks (white parts with a few of the green tops), chopped
- 2 tablespoons ground paprika
- 1 (1 ounce) package dry onion soup mix (such as Lipton®)
- 1 teaspoon Cajun-style crab boil seasoning, or to taste
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 1H5M |
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- Mix potatoes, 2 containers chicken broth, jalapeno pepper, onion flakes, and minced garlic together in a large pot; bring to a boil and cook until the potatoes are softened, about 25 minutes.
- Stir remaining carton chicken broth, cream, leeks, paprika, and dry onion soup mix into the mixture in the pot; continue cooking until thickened to your preferred consistency, about 20 minutes.
Notes :
- Use Cajun seasoning mix in place of the crab boil seasoning, if you like it spicier.
- If you like a thicker soup, use just 2 cartons broth or add cornstarch dissolved in cold water to thicken the finished product.
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