Ingredients
- 4 cups cubed Yukon Gold or Russet potatoes
- 8 ounces white button and cremini mushrooms, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 to 2 tablespoons Cajun seasoning
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
Instructions
- In a large pot, melt 2 tablespoons of butter over medium heat. Add chopped onion, minced garlic, and mushrooms. Stir until the onions are translucent, about 5-7 minutes.
- Sprinkle in 1 to 2 tablespoons of Cajun seasoning and cook for another minute until fragrant.
- Add the cubed potatoes and broth. Bring to a gentle boil.
- Reduce heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Blend for creaminess as desired, either mashing with a fork or using an immersion blender.
- Stir in the heavy cream and adjust the consistency with more broth if needed.
- Taste and adjust seasoning with salt, pepper, and more Cajun seasoning as needed.
- Garnish with fresh green onions or parsley before serving.
Notes
For extra richness, add a splash of hot sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Vegetarian