La Madeleine’s Country Potato Soup is wonderfully creamy and rich potato soup.
What makes the La Madeleine county potato soup so good? La Madeleine makes a delicious bowl of soup due to the leeks that are added to this potato recipe. Leeks had a mild flavor that taste like mild onions. This soup uses onions in addition to the leeks, but the leeks really give this soup a very subtle flavor.
The soup starts out like many soups, you will saute the leeks and onions in butter until they are tender.
When you saute the leeks and onions together, you do not want to allow the leeks and onion to brown. Allowing the leeks and onions to brown will give the soup a nutty flavor that isn’t quite right for this soup. So cook the onions and leeks until the leeks change color, and the onions become translucent.
La Madeleine’s Country Potato Soup
Once the leeks have cooked to perfection you will want to add the chicken stock, thinly sliced potatoes, and thyme. You will gently cook the potatoes so their starch breaks down slightly and gives the potato soup a creamy texture. You can use fresh or dried thyme, but try not to omit the thyme because it adds a richness to the flavor of this potato soup.
You will cook the potatoes for about 40 minutes. If you have tried this soup before, the texture of this soup is a pureed soup. You can puree the soup by using an immersion blender, or you can carefully puree the soup in a standard blender. After the soup is pureed, it should be brought to a boil, and a small amount of heavy cream should be added to the soup.
To serve potato soup just like La Madeleine:
- Top with shredded Cheddar cheese
- Top with chopped crispy bacon
Love La Madeleine? Try these copycat La Madeleine Restaurant Recipes
la Madeleine’s Country Potato Soup
- 1/8 cup unsalted butter
- 3 cups leeks thinly sliced
- 1 cup sliced yellow onion
- 1 1/2 quart chicken stock
- 2 pounds potatoes peeled and , sliced evenly in 1/4 inch slides
- 2 sprigs fresh thyme
- 1/2 cup heavy cream
- 1 cup cheddar cheese
- 1/2 cup bacon cooked and diced
- salt to taste
- In a large saucepan, add butter, leeks, and onions, and cook over medium heat.
- Add a pinch of salt to the leeks and onions as they cook. When the onions have become translucent, and the leeks change color and the chicken stock.
- Add potatoes, salt, and fresh thyme. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
- Puree soup with an immersion blender, or with a blender.
- Add cream, bring to a boil and serve hot. Garnish with Cheddar cheese and diced bacon.
Recipe Tips for the Cook
- 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.