Ingredients
Scale
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk or cream
- 2 tablespoons Cajun seasoning
- Salt to taste
- Pepper to taste
- 2 tablespoons olive oil
- Chopped green onions for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion turns translucent, about 3 to 5 minutes.
- Add the diced potatoes and Cajun seasoning. Stir to combine, then pour in the vegetable broth. Bring to a boil, then reduce heat to a simmer and let it cook for about 20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth, leaving some potato chunks for texture. Stir in the milk or cream, season with salt and pepper, and heat through before serving hot, garnished with chopped green onions.
Notes
Store leftovers in the refrigerator for up to 5 days. For a low-carb version, substitute potatoes with cauliflower.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg