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My review
Boudreaux's Cajun Potato-Leek Soup
48
Lupe Boudreaux
"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."
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Ingredients
1 h 5 m servings 369Original recipe yields 12 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 4Most helpful
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10/14/2014
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....
11/19/2017
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.
5/24/2016
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...
2/17/2016
This is phenomenal. Only change I made was half & half instead of heavy cream. I'm a rookie but this turned out awesome. I