Ingredients
- 4 cups potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Green onions for garnish
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Instructions
- In a large pot, heat olive oil over medium heat.
- Add onion and garlic, cooking until softened.
- Stir in the diced potatoes and Cajun seasoning, cooking for another 2-3 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend until smooth, or mash some of the potatoes for a chunkier texture.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with green onions.
Notes
- For a chunkier soup, stop blending before it becomes completely smooth. This soup can be made ahead of time and freezes well without the cream.