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La Madeleine Potato Soup Recipe

Whenever I want to bring a touch of comfort to my kitchen, I turn to the La Madeleine Potato Soup.

This recipe is a staple in my repertoire because it’s both hearty and heartwarming.

The velvety smoothness of the potatoes blended with the rich cream creates a luxurious texture that’s hard to resist.

One valuable tip:

Don’t skimp on simmering time – it’s crucial for deepening the flavors.

What I adore most about this soup is its versatility; it’s a perfect canvas for your favorite garnishes like crispy bacon or fresh chives.

How to Make La Madeleine Potato Soup

La Madeleine Potato Soup Recipe

Ingredients List

  • 2 Tbsp unsalted butter
  • 1 leek, green and white parts sliced separately and washed thoroughly
  • 1 yellow onion, chopped
  • 4 cups chicken stock
  • 3 russet potatoes, peeled and diced
  • 1 tsp salt
  • 2 sprigs fresh thyme or 1/2 tsp dried thyme
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 4 slices cooked and diced bacon
  • 2 Tbsp olive oil
  • Optional: 1 celery stalk and a bouquet garni (a bundle of fresh herbs)

Step-by-step Process

Step 1

In a large soup pot, heat 2 Tbsp olive oil over medium heat.

Add the chopped yellow onion and the green parts of the leek.

Sauté until they become soft and translucent, but be careful not to brown them.

Step 2

Add the peeled and diced russet potatoes to the pot, along with your fresh thyme or dried thyme substitute.

If you’re using celery and a bouquet garni, add them now as well.

Stir well to combine the ingredients.

Step 3

Add the 4 cups of chicken stock to the pot, ensuring that all the ingredients are covered.

Increase the heat to bring the soup to a boil.

Once it reaches a boil, reduce the heat to medium-low and let it simmer for about 40 minutes.

Stir the soup occasionally to prevent scorching.

Step 4

While the soup is cooking, melt 2 Tbsp of unsalted butter in a separate saucepan over medium heat.

Add the white parts of the leek and cook, stirring occasionally, until they are tender.

Step 5

After the soup has cooked for 40 minutes and the potatoes are soft, you can leave it chunky or blend it using an immersion blender or regular blender for a smoother consistency.

Be sure to remove the bouquet garni before blending if you use one.

Step 6

Stir in 1 cup of heavy cream and the cooked white parts of the leek.

Bring the soup back to a boil and then reduce the heat to low.

Let it simmer for another 5 minutes.

Step 7

Ladle your La Madeleine potato soup into bowls, and garnish each serving with a sprinkling of shredded cheddar cheese and diced bacon.

Enjoy your delicious homemade soup!

Side Dishes for La Madeleine Potato Soup

La Madeleine Potato Soup is a hearty and comforting dish that pairs well with a variety of side dishes.

In this section, we will discuss some delicious side dishes that complement the flavors of the soup.

With these side options, your meal will become even more satisfying and enjoyable.

Crab Soup

Crab soup is a delicious addition to any meal featuring potato soup.

The delicate, sweet flavors of the crab play well against the savory, rich, and creamy notes of the potato soup.

Combining these two soups in one meal adds a touch of luxury and can make your dining experience more enjoyable.

Baked Beans

Baked beans make for an excellent side dish when they are served with La Madeleine Potato Soup.

The hearty and filling nature of beans will keep you satisfied for hours without feeling overly stuffed.

Moreover, the protein content in beans can help promote muscle growth, while their fiber content can aid digestion.

Garlic Bread

Garlic bread is a classic side choice when it comes to serving soups.

The warm and crispy bread adds texture and flavor to your meal, while the aromatic garlic enhances the taste of both the potato soup and the bread.

This side dish pairs excellently with the soup, offering a delicious contrast in flavors.

Green Salad

A simple green salad with crisp lettuce, juicy tomatoes, and crunchy cucumbers can provide a refreshing contrast to the creamy potato soup.

The light, bright flavors of the salad help to balance the richness of the soup, making for a well-rounded meal.

You can even add your favorite salad dressing to personalize the taste to your liking.

Ingredients Substitutes

In case you need to make some changes to the original La Madeleine Potato Soup recipe, here are some ingredient substitutes that can be used while still maintaining the deliciousness of the soup.

Olive oil

If you don’t have unsalted butter, you can use olive oil as a substitute.

Olive oil can provide a similar rich flavor and has the benefit of being healthier due to its monounsaturated fat content.

Use a 3:4 ratio when substituting, so for every tablespoon of unsalted butter, you can use 3/4 tablespoon of olive oil.

Monterey Jack or Colby cheese

If cheddar cheese is not available or you prefer a different cheese, you can try using Monterey Jack or Colby cheese.

Both options have a similar melting capacity and mild taste that complements the other flavors in the potato soup.

White Onion or Sweet Onion

If a yellow onion is not available or you are looking for a milder flavor, you can substitute it with a white onion or a sweet onion like Vidalia.

Both of these options have a slightly milder taste, and sweet onions provide a hint of sweetness that goes well with the potatoes.

Vegetable Stock

If you prefer a vegetarian option or simply don’t have chicken stock on hand, you can use vegetable stock as a substitute.

Vegetable stock will still provide a rich flavor base while maintaining a similar consistency.

You can also make your own vegetable stock using various vegetables, herbs, and spices.

How to Store La Madeleine Potato Soup

La Madeleine Potato Soup is known for its nutty and subtle flavor with a creamy texture.

Proper storage is essential to maintain its taste and freshness.

Here’s a guide on how to store your La Madeleine Potato Soup effectively.

Refrigerating the Soup:

To store your soup in the refrigerator, place it in an airtight container.

Make sure the soup cools down to room temperature before placing it in the fridge to prevent the growth of bacteria.

This method can keep the soup fresh for up to 3-4 days.

To maintain its creamy texture, give the soup a quick stir before reheating and serving.

Freezing the Soup:

For longer storage, freezing the soup is the best option.

Divide the soup into smaller portions, and pour each portion into a freezer-safe container or heavy-duty resealable plastic bags.

Ensure to leave enough headspace for the soup to expand when it freezes.

Seal the container or bag tightly, removing any excess air.

Your soup can last in the freezer for up to 3 months without losing its nutty flavor and creamy consistency.

Common Mistakes to Avoid

Here are the most common mistakes to avoid when preparing La Madeleine Potato Soup:

Overheating the Butter

When preparing La Madeleine’s Country Potato Soup, be sure to heat the butter just enough to sauté the leeks and onions.

Overheating the butter results in an unpleasant taste and may cause the vegetables to cook unevenly or burn.

Inadequate Liquid Ratios

It is crucial to maintain a proper balance between the quart of chicken broth and the cups of chicken stock.

Using too much or too little liquid can significantly affect your soup’s consistency and taste.

Stick to the recipe to ensure you create the perfect country potato soup.

Skipping the Sizzling Chicken Broth

For the best flavor, add sizzling chicken broth to your soup while preparing.

By doing so, you are building layers of flavor, adding depth, and enhancing the overall taste of your dish.

Insufficiently Cooked Brown Vegetables

In this recipe, the leeks and onions play an essential role.

Do not undercook or overcook them – the vegetables should be golden brown before adding the broth mixture.

This step will ensure they are cooked to perfection, enhancing the soup’s flavors.

Cutting Potatoes Too Thin or Too Thick

The size and thickness of your potato slices will affect the texture and cooking time of your soup.

Ideally, the potatoes should be cut into even, 1-inch slices to ensure even cooking.

La Madeleine Potato Soup Recipe

La Madeleine Potato Soup Recipe

This heartwarming dish, inspired by the popular La Madeleine French bakery and café, is perfect for those chilly evenings when you crave something warm and comforting.
As you embark on this culinary journey, you'll learn to recreate this classic, soul-warming soup in the comfort of your own home.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 8
Equipment
  • 1 large soup pot
  • 1 separate saucepan
Ingredients
  
  • 2 Tbsp unsalted butter
  • 1 leek green and white parts sliced separately and washed thoroughly
  • 1 yellow onion chopped
  • 4 cups chicken stock
  • 3 russet potatoes peeled and diced
  • 1 tsp salt
  • 2 sprigs fresh thyme or 1/2 tsp dried thyme
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 4 slices cooked and diced bacon
  • 2 Tbsp olive oil
  • Optional: 1 celery stalk and a bouquet garni a bundle of fresh herbs
Instructions
 
  • In a large soup pot, heat 2 Tbsp olive oil over medium heat.
    Add the chopped yellow onion and the green parts of the leek.
    Sauté until they become soft and translucent, but be careful not to brown them.
  • Add the peeled and diced russet potatoes to the pot, along with your fresh thyme or dried thyme substitute.
    If you're using celery and a bouquet garni, add them now as well.
    Stir well to combine the ingredients.
  • Add the 4 cups of chicken stock to the pot, ensuring that all the ingredients are covered.
    Increase the heat to bring the soup to a boil.
    Once it reaches a boil, reduce the heat to medium-low and let it simmer for about 40 minutes.
    Stir the soup occasionally to prevent scorching.
  • While the soup is cooking, melt 2 Tbsp of unsalted butter in a separate saucepan over medium heat.
    Add the white parts of the leek and cook, stirring occasionally, until they are tender.
  • After the soup has cooked for 40 minutes and the potatoes are soft, you can leave it chunky or blend it using an immersion blender or regular blender for a smoother consistency.
    Be sure to remove the bouquet garni before blending if you use one.
  • Stir in 1 cup of heavy cream and the cooked white parts of the leek.
    Bring the soup back to a boil and then reduce the heat to low.
    Let it simmer for another 5 minutes.
  • Ladle your La Madeleine potato soup into bowls, and garnish each serving with a sprinkling of shredded cheddar cheese and diced bacon.
    Enjoy your delicious homemade soup!

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