I first tasted La Madeleine’s Country Potato Soup during a chilly winter afternoon in Kingwood, Texas. After running errands all morning, I stopped into the local La Madeleine for lunch and ordered their signature potato soup on a whim. That first spoonful transported me—velvety, rich, and warming me from the inside out. The bustling Texas café faded away as I savored each creamy bite. Ever since that day, I’ve been perfecting my version at home, and I’m thrilled to share it with you today!
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This French-inspired potato soup isn’t your ordinary potato soup—it’s elevated with leeks, fresh thyme, and a generous splash of heavy cream that transforms simple ingredients into something truly special. Best of all, it comes together in about an hour, making it perfect for weeknight dinners or weekend lunches when you crave something heartwarming yet elegant.
Table of Contents
Why You’ll Love This Recipe
- Incredible Richness: The combination of potatoes, leeks, and cream creates a luxurious texture without being heavy
- Versatile Base: It can be customized with countless toppings to suit your mood
- Budget-Friendly: Uses simple, affordable ingredients but tastes like it came from a French bistro
- Make-Ahead Friendly: It actually tastes even better the next day!
Ingredients & Their Purpose
- Leeks – provide a milder, sweeter flavor than regular onions and add a silky texture when cooked down
- Yellow onion – Creates a flavor foundation and adds natural sweetness when slowly cooked
- Unsalted butter – Adds richness and allows you to control the salt level precisely
- Salt – Enhances all the flavors and helps draw moisture from the vegetables
- Chicken broth – Forms the savory base of the soup and adds depth of flavor
- Russet potatoes – Their high starch content gives the soup its creamy texture when blended
- Fresh thyme – Adds an earthy, herbaceous note that complements the potatoes perfectly
- Heavy cream – Creates the signature velvety mouthfeel and richness
- Cheddar cheese – Adds sharp, tangy flavor and creates a beautiful garnish
- Bacon, cooked – Provides a crispy texture contrast and smoky flavor to balance the creaminess
Try making the bacon in the oven for great, hands-free results.
How to Make La Madeleine Country Potato Soup
To prepare this French-style potato soup:
- Wash the leeks and slice them thinly on the bias. Peel and dice the onion into small pieces. Peel and cut the potatoes into quarter-inch slices. Set all the veggies aside for later.
- Heat a large saucepan, soup pot, or Dutch oven over medium heat.
- Put the butter in the pot, and when it melts, add the sliced leeks and diced onion to the heated butter.
- Cook the leek and onion while stirring from time to time until they start to sweat, and the leeks darken in color. Be careful not to brown the vegetables.
- Add the chicken broth, sliced potatoes, thyme, and salt. Simmer for 40 minutes while stirring frequently.
- Puree the broth mixture with a regular or immersion blender.
- Add cream and stir it in.
- Serve garnished with bacon and shredded cheese.
Make It Your Own: Topping Ideas
While bacon and cheddar are classic toppings, don’t hesitate to get creative! Try these variations:
- Other cheese varieties (gouda, gruyère, or blue cheese crumbles)
- A dollop of sour cream, crème fraîche, or Greek yogurt
- Sliced chives or green onions for freshness and color
- Fresh herbs such as parsley or additional thyme
- Homemade croutons for extra crunch
- A few drops of hot sauce or a spoonful of salsa for heat
What to Serve With the Soup
Potato soup works as both an appetizer and a main course. If you serve this recipe as a starter, it pairs exceptionally well with grilled chicken or beef. You can turn this soup into a satisfying entree by adding one or two of the following sides:
- Salad. A garden side with a tangy salad dressing like Russian or Blue Cheese helps balance out the creaminess of the soup.
- Bread. Whether you choose garlic bread, crusty French bread, or sourdough rolls, bread is filling and allows you to clean your bowl.
- Sauteed greens. Bitter greens such as kale or Swiss chard sauteed in olive oil with a touch of minced garlic and red pepper flakes would make a great side. Sauteed spinach is also another great option.
Storage and Reheating Tips
Refrigerator: Allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
Freezer: While not ideal due to the dairy content, you can freeze in airtight containers for up to 1 month if necessary. The texture may change slightly upon thawing.
Perfect Reheating Method:
- Pour the cold soup into a heavy-bottomed saucepan
- Heat over LOW heat, stirring constantly with a silicone spatula
- Add a splash of cream or broth if the soup seems too thick
- Continue stirring until just heated through—do not boil!
La Madeleine Country Potato Soup
Ingredients
- 1/8 cup unsalted butter
- 3 cups thinly sliced leeks
- 1 cup sliced yellow onion
- salt to taste
- 1 1/2 quarts chicken broth
- 2 pounds russet potatoes peeled and sliced 1/4 inch thick
- 2 sprigs fresh thyme
- 1/2 cup heavy cream
- 1 cup grated cheddar cheese
- 1/2 cup bacon cooked and diced
Instructions
- Place the butter, leeks, and onions in a large saucepan over medium heat. Add a pinch of salt and sauté until the onions become translucent and the leeks change color.
- Add the broth, potatoes, fresh thyme, and salt to taste. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
- Add cream and bring to a boil.
- Serve hot, garnished with cheddar cheese and diced bacon.
Video
Notes
- If you like thick potato soup you can add an additional potato or two to this recipe.
- You can add about 1/2 cup cheese to the soup to turn it into a cheesy potato soup.
Nutrition
Love La Madeleine? Try these copycat recipes!
- La Madeleine Croque Monsieur
- La Madeleine Quiche Lorraine
- La Madeleine Tomato Basil Soup
- Strawberries Romanoff
Favorite Soup Recipes
- Cheddar Cheese Soup
- Olive Garden Toscana Soup
- Panera Broccoli Cheddar Soup
- Plain Potato Soup
- Seafood Bisque Soup
- Senate Bean Soup
- She Crab Soup
- Southwest Chicken Soup
- Tortellini Soup Instant Pot
Check out my easy soup recipes and the best copycat fast food recipes here on CopyKat!
I made this and it was delish! I used chicken bouillon cubes because I did not have chicken stock and it worked out great!
Absolutely wonderful and so easy to make. My husband said it’s better than la Madeleine’s. I’ve made it several times this winter. Thanks for the copy Kay recipe.
!
Can I use a non-dairy product in place of the heavy cream? If so, what would you recommend?
To be honest, I do not know, I have never tried this before.
what is your favorite potato soup recipe?
Love this soup.
this is very close to my mother’s recipe. no cheese though. try garnishing with either a quartered hard-boiled egg.
I bet that is delicious made like that!
This was fabulous. The only changes I made was to make a roux with the cream and added sliced/chopped carrots along with the potatoes. Just melted a few TBs of butter, added a little flour and once thickened, added the cream. Once thickened it was added to the soup mixture. So tasty!
I always get potato soup when I’m eating out! This will be a real treat to make at home!