Creamy Cajun Zucchini and Potato Soup

Creamy Cajun Zucchini and Potato Soup created by Lorrie in Montreal

My family loves this soup. As I cook it, the house is filled with the smell of garlic and herbs, which already makes you look forward to the result.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Melt butter in a pan, add onions and garlic.
  • Sauté for 5 minutes and then add potatoes.
  • Take about 100g potatoes after 8-10 minutes and put aside.
  • Add zucchini and cook for 3 minute.
  • Meanwhile heat chicken broth, herbs and spice in a pot.
  • Add vegetables from the pan and bring to boil.
  • Reduce heat and leave to cook for 40 minutes.
  • Fill in a blender and puree.
  • Reheat the soup and add the cream.
  • Do not boil!
  • Serve in bowls decorated with the leftover potato cubes.
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RECIPE MADE WITH LOVE BY

@Sgt. Pepper
Contributor
@Sgt. Pepper
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"My family loves this soup. As I cook it, the house is filled with the smell of garlic and herbs, which already makes you look forward to the result."

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  1. Dottie C.
    This soup is very similar to one I had in a French restaurant, Glen Park, San Francisco. I added 1/2 tsp cumin and used 4 small to medium zucchini. Excellent. Will make again!
  2. Carianne
    Awesome. I made a huge batch because the zucchini I had was the size of a billy-club. Upped all the spices - and at the last moment found out that I was out of basil. So I used oregano, and it is very tasty. This is the perfect thing for me tonight, by stomach is a little upset and this is so comforting!
  3. Anglo Mama in Israel
    Rich and creamy and easy to make. My guests raved and asked for the recipe! I couldn't find cayenne pepper so used Tabasco sauce instead.
  4. Anglo Mama in Israel
    Rich and creamy and easy to make. My guests raved and asked for the recipe! I couldn't find cayenne pepper so used Tabasco sauce instead.
  5. Food Snob in Israel
    Very country European tasting soup. I garnished with chives. Pureed all the potatos. Didn't have cayenne so used a pinch of red chile crushed flakes, instead. That final pinch of salt made this a 5 star (I began rating as a 4 star before that pinch)Delicious with a bit of very plain quinoa on the side or as a garnish. Basil would have also made a fine garnish. I would have loved for the flavors to have "popped" a bit more. Maybe I will tinker a bit with the spices for that. Also I used a sweet paprika instead of a regular paprika and I think that is why it is missing something. Used my immersion blender for the first time with this soup, so there was no need to reheat. Just pureed right in the pot after the heat was turned off and added the cream. Should also note that I reserved a portion of the pureed soup for a guest who does not eat dairy. I am assuming she will enjoy it as well (tasted fine to me without the cream, just not as smooth and rich) Would be great with the Lion House roll recipe that can be found on the Zaar.
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