Ingredients1 h 5 m servings 369 cals
- 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.
- Cook's 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.
Per Serving: 369 calories; 15.9 g fat; 52 g carbohydrates; 7 g protein; 60 mg cholesterol; 1318 mg sodium. Full nutrition
ReviewsRead all reviews 4
Really really tasty soup. Hearty and filling. My 2 bunches of leeks totaled 5 leeks. I added salt and pepper (definitely needed S&P ). At the end I used my immersion blender to thicken up a bit....
Unfortunately, the onion soup mix overpowered the lovely delicate flavour of the leeks. Next time, I'll omit and use fresh chopped onion instead of the onion flakes.
Big hit with the family. My husband said it reminded him of his mom's potato soup. I didnt like the onion soup mix in it (used 1/2 package), next time I will leave it out, and up the quantity o...