Boudreaux's Cajun Potato Leek Soup

Ingredients

• 3 tablespoons butter
• 3 leeks, white and light green parts only, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon Cajun seasoning
• 6 cups chicken broth
• 2 pounds Yukon gold potatoes, peeled and diced
• 1/2 cup heavy cream
• Salt and pepper to taste

Directions

1. In a large pot, melt the butter over medium heat.
2. Add the leeks, garlic, thyme, and Cajun seasoning and cook, stirring occasionally, until the leeks are tender, about 5 minutes.
3. Add the chicken broth and potatoes and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
4. Remove the pot from the heat and puree the soup with an immersion blender until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot.

Interesting Facts

• The Leek is a vegetable related to onions, garlic, and shallots.
• Cajun seasoning is a blend of herbs and spices that is used to add flavor to food.
• Yukon gold potatoes are a type of potato that are yellowish in color and have a smooth, creamy texture.