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A bowl of creamy country potato soup topped with crispy bacon and shredded Cheddar cheese.
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5 from 3 votes

La Madeleine’s Country Potato Soup

Make a hearty bowl of la Madeleine's Country Potato Soup today. 
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
Author Stephanie Manley

Ingredients

  • 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 slices
  • 2 sprigs fresh thyme
  • 1/2 cup heavy cream
  • 1 cup cheddar cheese
  • 1/2 cup bacon cooked and diced
  • salt to taste

Instructions

  • 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.

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.

Nutrition

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
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