Boudreauxs Cajun Potato-Leek Soup Recipe

Recipe By Slurrp

Boudreaux's Cajun Potato-Leek Soup is a hearty and flavorful dish that combines the rich flavors of potatoes and leeks with Cajun spices. This creamy soup is perfect for cold winter nights or as a comforting meal any time of the year. The potatoes are cooked until tender and then blended with sautéed leeks, garlic, and spices to create a smooth and velvety texture. Serve this soup with a crusty bread for a satisfying and delicious meal.

3.9
30 Rating -
Rate
Non Vegdiet
1hr 5minstotal
20minsPrep
45minsCook
1hr 5m.total
20m.Prep
45m.Cook
Boudreauxs Cajun Potato-Leek Soup
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Ingredients for Boudreauxs Cajun Potato-Leek Soup Recipe

  • 2 tablespoon Olive Oil
  • 2 part Leeks, White And Light Green Only, Thinly Sliced
  • 3 cloves Cloves Garlic, Minced
  • 4 Large Potatoes, Peeled And Diced
  • 1 tablespoon Cajun Seasoning
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 4 cup Vegetable Broth
  • 1 cup Heavy Cream
  • as per your need Chopped Green Onions, For Garnish
  • as needed Cajun Seasoning, For Garnish

Directions: 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.
Nutrition
value
3096
calories per serving
151 g Fat53 g Protein363 g Carbs63 g FiberOther

Current Totals

  • Fat
    151g
  • Protein
    53g
  • Carbs
    363g
  • Fiber
    63g

MacroNutrients

  • Carbs
    363g
  • Protein
    53g
  • Fiber
    63g

Fats

  • Fat
    151g

Vitamins & Minerals

  • Calcium
    794mg
  • Iron
    28mg
  • Vitamin A
    3425mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    35mg
  • Vitamin B6
    4mg
  • Vitamin B9
    590mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    671mg
  • Vitamin E
    11mg
  • Copper
    3mcg
  • Magnesium
    785mg
  • Manganese
    4mg
  • Phosphorus
    1421mg
  • Selenium
    20mcg
  • Zinc
    12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp