2poundsrusset potatoespeeled and sliced 1/4 inch thick
2sprigsfresh thyme
1/2cupheavy cream
1cupgrated cheddar cheese
1/2cupbaconcooked 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.
Puree the soup with an immersion blender or in a standard blender.
Add cream and bring to a boil.
Serve hot, garnished with cheddar cheese and diced bacon.
Video
Recipe Tips
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.