La Madeleine Country Potato Soup

La Madeleine Country Potato Soup is a wonderfully creamy and rich potato soup.

A bowl of creamy country potato soup topped with crispy bacon and shredded Cheddar cheese.

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Rich and Creamy Country 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 soup 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.


Here’s a list of what you need:

  • Unsalted butter
  • Leeks
  • Yellow onion
  • Salt
  • Chicken broth
  • Russet potatoes
  • Fresh thyme
  • Heavy cream
  • Cheddar cheese
  • Bacon, cooked and diced
country potato soup ingredients

How to Make La Madeleine Country Potato Soup

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 onions to brown. Allowing the leeks and onions to brown will give the soup a nutty flavor that isn’t quite right for this soup.

Sauteeing leeks and onions in butter.

Cook the onions and leeks until the leeks change color and the onions become translucent.

Sauteing leeks

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 richness to the flavor of this potato soup.

You will cook the potatoes for about 40 minutes.

Gently cooking potatoes in chicken stock for potato soup in a large pot.

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.

How to Serve Potato Soup just like La Madeleine

  • Top with shredded Cheddar cheese
  • Top with chopped crispy bacon
Bowl of creamy country potato soup

Love La Madeleine? Try these copycat La Madeleine Restaurant Recipes

Favorite Soup Recipes

Check out more of my easy soup recipes and the best copycat fast food recipes here on CopyKat!

A bowl of creamy country potato soup topped with crispy bacon and shredded Cheddar cheese.

La Madeleine Country Potato Soup

Make a hearty bowl of la Madeleine’s Country Potato Soup today. 
5 from 12 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: American
Keyword: Copycat recipe, La Madeleine Recipes, Potato Soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 398kcal


  • cup unsalted butter
  • 3 cups leeks thinly sliced
  • 1 cup sliced yellow onion
  • quart chicken broth
  • 2 pounds russet potatoes peeled and sliced evenly in 1/4 inch slices
  • 2 sprigs fresh thyme
  • ½ cup heavy cream
  • 1 cup cheddar cheese
  • ½ 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 add the chicken broth. 
  • 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 in a standard blender.  
  • Add cream, bring to a boil and serve hot.
  • Garnish with Cheddar cheese and diced bacon.



This recipe is from Executive Chef Remy Schaal of la Madeleine French Bakery and Cafe. Founded in Dallas in 1983, la Madeleine has many neighborhood cafes and bakeries in five states and Washington, D.C. Excellent potato soup!
You may want to make modifications to this soup like:
  • 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.


Calories: 398kcal | Carbohydrates: 36g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 503mg | Potassium: 1025mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1355IU | Vitamin C: 25.6mg | Calcium: 234mg | Iron: 6.6mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Samantha

    5 stars
    I made this and it was delish! I used chicken bouillon cubes because I did not have chicken stock and it worked out great!

  2. Leslie Baer

    5 stars
    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.

  3. pauly

    5 stars
    this is very close to my mother’s recipe. no cheese though. try garnishing with either a quartered hard-boiled egg.

  4. Msbolle

    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!

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