Ingredients
Scale
- 4 cups Russet Potatoes, peeled and diced
- 1 medium Onion, chopped
- 2 stalks Celery, diced
- 1 Green Bell Pepper, diced
- 4 cloves Garlic, minced
- 2 tsp Cajun Seasoning
- 1 cup Heavy Cream
- 4 cups Low-Sodium Chicken Broth
- 2 tbsp Butter
Instructions
- In a large pot over medium heat, melt butter. Add onion, garlic, celery, and bell pepper; sauté for about 5 minutes until softened.
- Stir in diced potatoes and chicken broth; bring to a boil then reduce heat to simmer for 15-20 minutes until potatoes are tender.
- Mix in Cajun seasoning; adjust to taste. Let simmer for an additional 5 minutes.
- Slowly stir in heavy cream and heat through without boiling.
- Serve hot, garnished with fresh herbs or sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg