La Madeleine Potato Soup Recipe
If you’ve ever dined at one of our French-inspired cafés, you know that this hearty and creamy soup is a customer favorite. But now, with the help of this guide, you can enjoy the comforting taste of la Madeleine potato soup from the comfort of your own home.
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Servings: 3
Calories: 392kcal
Equipment
- Immersion Blender
Ingredients
- 1 lb Russet Potatoes: Creamy and hearty base for the soup contributing a velvety texture.
- 4 tbsp Cooked and Diced Bacon: Infusing a smoky and savory flavor adding depth to each spoonful.
- 1 tbsp Unsalted Butter: Enhancing richness and providing a subtle buttery undertone.
- 3/4 quart Chicken Broth: Forming the savory essence of the soup marrying all flavors together.
- 1.5 cups Thinly Sliced Leeks: Offering a mild onion flavor complementing the heartiness of the potatoes.
- 1 Sprig Fresh Thyme: Infusing a fragrant and earthy aroma elevating the overall sensory experience.
- 1/2 cup Sliced Yellow Onion: Adding a sweet and caramelized note enhances the soup’s complexity.
- 1/2 cup Grated Cheddar Cheese: Melting into the broth creating a rich and cheesy consistency.
- 4 tbsp Heavy Cream: Providing a luxurious and silky mouthfeel contributing to the soup’s indulgence.
- Salt to Taste: Balancing and heightening all the flavors ensuring a perfectly seasoned delight.
Instructions
- Place a large pot over medium heat and add the bacon. Cook until crispy, then remove from the pot and place on a paper towel-lined plate to drain off excess grease.
- In the same pot, add the butter and allow it to melt over medium-high heat. Add in the leeks and cook for approximately 5 minutes, or until they are tender.
- Next, add the potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 15 minutes.
- Once the potatoes are cooked through, use an immersion blender or transfer the soup to a blender and blend until smooth. Return the soup to the pot if using a blender.
- Finally, add in the thyme, onion, and grated cheese. Allow the soup to simmer for another 10 minutes until the cheese is completely melted and the onions are cooked through. To finish, stir in the heavy cream and add salt to taste. Serve hot with crumbled bacon on top for an added touch of indulgence.
Notes
- Make sure to use russet potatoes for their starchiness and ability to create a creamy texture.
- Don’t skip the step of cooking the bacon separately before adding it to the soup. This will ensure that it stays crispy and adds a delicious crunch to each bite.
- If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just be careful not to overfill and blend in short pulses to avoid any accidents.