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Thursday, April 7, 2016

boudreaux's potato-leek soup

Ingredients

  • Servings: 12
  • 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 -style crab boil seasoning, or to taste

Recipe

    Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins

  • 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.

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