Boudreaux’s Cajun Potato-Leek Soup

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

Directions

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.