2poundsrusset potatoespeeled and sliced evenly in 1/4 inch slices
2sprigs fresh thyme
½cup heavy cream
1cup cheddar cheese
½cup baconcooked and diced
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.