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.
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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