Boudreaux’s Cajun Potato-Leek Soup


  • 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


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.

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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.