Boudreaux's Cajun Potato-Leek Soup
Add chicken stock, salt, pepper, bay leaves, thyme, and potatoes.
Recipe Summary 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 | Leek And Potato Soup Recipe For Soup Maker5 pounds potatoes, peeled and cut into 1-inch cubes3 (32 fluid ounce) containers chicken broth, divided1 jalapeno pepper, seeded and minced2 tablespoons dried onion flakes2 tablespoons dehydrated minced garlic1 pint heavy whipping cream2 bunches leeks (white parts with a few of the green tops), chopped2 tablespoons ground paprika1 (1 ounce) package dry onion soup mix (such as LiptonĀ®)1 teaspoon Cajun-style crab boil seasoning, or to tasteDirectionsMix 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.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.Info | Leek And Potato Soup Recipe For Soup Makerprep: 20 mins cook: 45 mins total: 1 hr 5 mins Servings: 12 Yield: 12 servings
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