Soups, Stews and Chili Recipe | 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

Cooking Directions

1. 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.
2. 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.

Nutrition Facts

• calories368.5
• carbohydrateContent52 g
• cholesterolContent59.9 mg
• fatContent15.9 g
• fiberContent5.5 g
• proteinContent7 g
• saturatedFatContent9.2 g
• sodiumContent1318 mg
• sugarContent6.4 g