This recipe is from Recipes from the Chef’s Kitchen. This is a television show in Fairfax County Virginia. You can find more of their recipes at their website.
La Madeleine Potato Soup
La Madeleine Potato Soup
Cook la Madeleine's Country Potato Soup just like they do with our potato soup recipe.
Print Pin Rate Add to CollectionPrep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Calories: 219kcal
Ingredients
- 2 pounds sliced leeks
- 4 cups chopped onions
- 3 tablespoons extra virgin olive oil divided use
- 1/2 cup chopped celery
- 2 pounds potatoes peeled and sliced
- 1 bouquet garnish (parsley, thyme, and Bay leaf tied together)
- 1 teaspoon beef base
- 8 cup water
- salt and pepper to taste
- Thyme, parsley, or chervil for garnish
For Garnish
- 1/4 teaspoon thyme or
- 1/4 teaspoon parsley or
- 1/4 teaspoon chervil
Instructions
- Trim 2 inches of green parts of leeks, and discard. Slice into 3/8-inch rounds, separate green and white parts. Wash thoroughly in a strainer.
- In a large saucepan over medium heat, brown onions and green parts of leeks in 2 tablespoons of olive oil. Add celery, potatoes, and bouquet garnish. Stir well and reduce heat to low.
- Heat 1 tablespoon of olive oil in a small skillet and cook white parts of leeks until just browned. Add water to cover vegetables (about 8 cups) and simmer for 30 minutes
- Remove bouquet garni. Mash potatoes. Slightly on the bottom of the pan, stir well. Season to taste with salt and pepper and Garnish with thyme, parsley, or chervil. Yield: 8 - 10 servings
Nutrition
Calories: 219kcal | Carbohydrates: 38g | Protein: 5g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 116mg | Potassium: 832mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2060IU | Vitamin C: 33.6mg | Calcium: 164mg | Iron: 7.7mg
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Liz Nelson says
This was so good! I made it for lunch with a friend. She loved it and wanted the recipe.