Boudreaux’s Cajun Potato-Leek Soup

Directions

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

Methods :

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.