Boudreauxs Cajun Potato-Leek Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add leeks and garlic, and sauté until softened.
• STEP 2.Add potatoes, Cajun seasoning, salt, and pepper to the pot. Stir well to coat the potatoes with the spices.
• STEP 3.Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
• STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 5.Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
• STEP 6.Serve the soup hot, garnished with chopped green onions and a sprinkle of Cajun seasoning.

Cooking Tips

• Make sure to thoroughly clean the leeks before using them in the soup, as they can be sandy.
• For a spicier soup, add a pinch of cayenne pepper or hot sauce.
• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the soup with a side of crusty bread or a salad for a complete meal.