Creamy Potato Soup Recipe
Creamy Potato Soup, or Cream of Potato Soup, or what I call just your basic potato soup, is an all-time favorite soup that you can jazz up in all sorts of ways – by simply adding whatever may suit your fancy…
Bacon, crab meat, shrimp, cheese, and just about anything can be added to your potato soup to make a wonderful meal.
In this recipe, we added fresh crab meat and topped it with grated cheddar cheese.
Here’s how we did it…
Creamy Potato Soup Ingredients
3 tablespoons butter
1 and ½ cups Cajun Trinity (or one 10-ounce bag Seasoning Blend)
1 tablespoon minced garlic
3 tablespoons all-purpose flour
3 cups chicken stock (can substitute vegetable stock)
5 cups red potatoes (diced)
2 cups half and half (or heavy cream)
1/8 teaspoon nutmeg
Other seasonings (to taste):
Tony’s Creole Seasoning
salt
white pepper
Optional:
½ pound crab meat
Toppings (optional)
green onions (chopped)
cheddar cheese (grated)
How to Make Creamy Potato Soup
Melt the butter in a large pot.
Add the Cajun Trinity (onion, celery, bell pepper) and minced garlic.
Sauté for a few minutes to soften the vegetables.
Add the flour and stir to blend it in thoroughly.
Add the chicken stock.
Add the diced potatoes.
Add seasoning to taste (Tony’s, salt)
Boil for 20 minutes.
Add half and half.
Add nutmeg (and white pepper if desired)
Simmer on low for about 10 minutes.
You now have a delicious Creamy Potato Soup (or basic cream of potato soup).
This is when you would add whatever extra ingredient that you’d like – crab meat, bacon, cheese, etc.)
For a Creamy Crab and Potato Soup, we added:
Add crab meat.
Add more seasoning to taste if desired (Tony’s, salt, white pepper)
Heat for about 5 minutes to warm up the crab meat.
Serve in a nice bowl and top with chopped green onions and grated cheddar cheese.
This is good stuff friends!
Laissez les bons temps rouler!
Beryl
P.S. – Please let us know what you think by adding your comments and/or questions in the “Leave a Reply” section below.
===========================================================================
Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.
Please Follow Us On Facebook (Click on “Like”):
https://www.facebook.com/CajunCookingTV/
The Cajun Cooking TV show airs on local Baton Rouge, Louisiana television channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.
You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810
===========================================================================
For More Information, Please Click on the Photo Above
To Order the Cookbook, Click on the Button Below.
Mornin’ Beryl….in your trinity…is the red “stuff” red bell pepper? I have just always used the green bell pepper , celery and onions…never thot about the red.
This dish looks really good. Question, I always have a couple bags of crawfish tails here at the house, wonder how it would do if I didn’t have any crab meat?
Love your videos….they are a big help when trying something for the first time. thanks for providing them.
Have a great rest of the week…..
sherri