Monday, 4 May 2015
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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 reduce into 1-inch cubes
- three (32 fluid ounce) packing containers chook 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 components with the various inexperienced tops), chopped
- 2 tablespoons ground paprika
- 1 (1 ounce) package deal dry onion soup blend (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 bins fowl broth, jalapeno pepper, onion flakes, and minced garlic together in a massive pot; bring to a boil and prepare dinner till the potatoes are softened, approximately 25 minutes.
- Stir last carton chicken broth, cream, leeks, paprika, and dry onion soup blend into the aggregate inside the pot; hold cooking till thickened to your preferred consistency, about 20 mins.
Notes :
- Use Cajun seasoning blend in place of the crab boil seasoning, if you like it spicier.
- If you like a thicker soup, use just 2 cartons broth or upload cornstarch dissolved in cold water to thicken the finished product.
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