Description
A hearty and creamy Cajun-inspired soup with ground beef and potatoes.
Ingredients
Scale
- 1 lb ground beef
- 2 tbsp cajun blackened seasoning
- 1 medium yellow onion (or 2 small) (chopped (about 1 cup total))
- 2 ribs celery (chopped (about 1 cup total))
- 2 cloves garlic (minced)
- 12 oz frozen corn
- 1/4 cup all-purpose flour
- 1 cup beef stock (or chicken stock)
- 2 cups heavy cream
- 3 medium new white or Yukon Gold potatoes (peeled, cubed small)
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- Heat a Dutch oven or soup pot over high heat for several minutes. Turn the vent on and add the ground beef and cajun seasoning. Turn the heat to medium-high and break up meat with a wooden spoon, letting meat sear and blacken for several minutes.
- Add the onions and celery to the pan and cook for 5 minutes. Add the garlic, corn and flour and cook for another 2 minutes, stirring frequently.
- Deglaze the pan with the beef stock, scraping up bits on bottom of pan. Add the heavy cream, potatoes, kosher salt and pepper. Stir to mix thoroughly and bring to a boil. Lower heat to simmer and cook for 25-30 minutes covered, soup will thicken. Stir occasionally, scraping bottom of pan. Potatoes should be fork tender.
- Use a potato masher and carefully mash to desired thickness (optional). I like to leave chunks of potatoes. Add water or beef stock if needed for desired thickness. Season to taste with salt if needed.
Notes
- Note 1: Use heavy cream for a rich flavor.
- Note 2: Ensure the potatoes are cubed small for even cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg