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Ashley: Hello! This is Cajun Cooking TV. My name is Ashley and we are on our way home from Florida Panama City Beach.
Female: Hi! Welcome to Cajun Cooking TV. We’re back from Florida this time to get cooking. A friend of mine from work asked me to make a potato soup. So, we’re all ready to go here. We’re going to add a little treat at the ends so we’ll see that. Thanks Mack for making this suggestion.
First, I’ve got three tablespoons of butter. We’re going to melt that in this heavy-bottomed pot. Come look at my salty Cajun trinity here. Vegetables are good, cooked, and wilted. So, now I’m going to add in a big tablespoon of minced garlic. That’s going to make it smell good. We’re going to mix this up good. You’re going to have three tablespoons of flour and we’re going to toss this in. I typically make a roux with the butter and flour together. This is a little bit different with the vegetables and the soup. So, I must sprinkle this in. Some people do make their roux like this. This is all might you prefer. This is what makes a good fix soup.
So, get that all absorbed. And I ladled out three cups of our chicken stock, get this all mix good. And I’m going to pour that in. And over here on the side, I have five cups of cubed red potatoes. I just peeled them, sliced them, and then cut them into cubes about you know, diced bite size cubes. Soak them in water until we’re ready to use them. I’m going to add in the chicken stock. Mix this really well and that flour is going to help this thicken out. And we’re going to boil our diced potatoes for 20 minutes. Get this mix toast in some Tony Chachere's to season this up. Sprinkle some of that. Not too much because we put some in our chicken broth a while ago. So, we’re going to let these potatoes cook and we’ll be right back.
Female It’s been 20 minutes. We’ve got this beautiful sauce here. The potatoes are soft. Now for some really rich flavor, we’ve got some half and half here. I must slowly pour in two cups. It’s about half of this container. Well, that’s some cream of potato soup right there. Now, we’re going to put a little bit of nutmeg. I just have a little eight of a teaspoon. I’m just going to add a little flavor, a little nutty flavor to this cream. We’re going to let this simmer and have it on low on number three for about 10 minutes. And then I got a special treat to add in here for our cream of potato soup.
Well, here is our special treat, just to make it more of a Cajun dish, we’re going to add some crab meat. This is a one pound container, we’re actually just going to use half of this tonight. I’m going to toss this in here. Tomorrow for lunch, I’m going to make some of our crab taste and there’s a separate video on that on our Cajun Cooking TV website.
So, I’m going to pour about half in here, give this a stir around. And we’re about ready to eat up in here. So, we’re just stirring this around. Let it get good mix together. I’ve got two little crocks here so we’re going to stir this up in. I’m going to let this cook to about five minutes to heat up the crab meat. We add a little more Tony’s and a little white pepper for seasoning. You can do the same. Add some salt just season to your taste. So, just give us a minute. We’re going to serve this up.
Female: Okay. This looks so good. It tastes pretty good too. I already checked it out. So, I get you a good, deep bowl right here. Spoon that up. Now, I have a few toppings right here. I’ve got some chopped green onions, a little in here. And I had some shredded cheddar cheese. Some little mouse has bitten my cheese. I’ll top it right here. Get a big soup spoon and dig in. Let me give a taste test for you. That’s some tasty stuff.
This has been Cajun Cooking TV. It’s been a Saturday night at the Stokes House and we’ve made a creamy potato soup and added crab. So, please check out our website and all our videos are at cajuncookingtv.com. Bye-bye.