La Madeleine is famous for their approachable French fare and serve it in a casual setting, but of all their dishes, none are more iconic than this Country Potato Soup. This copycat La Madeleine Country Potato Soup is thick, rich, creamy, and has just the right amount of flavor. It’s easy to make at home, too, so grab your ingredients and get cooking!
This copycat potato soup recipe is straightforward and made entirely in one pot. I prefer gold potatoes for their creamy texture, but russets work well too. Avoid waxy reds, as they can turn gummy in soup.
The secret to a perfectly smooth, creamy texture is taking the time to let it simmer until the potatoes break down and then blending until velvety and smooth. Don’t rush this soup – it takes a bit of time to let the flavors develop, but it’s still easy and quick enough for weeknight dinners.
Ingredients
For the Soup
- Butter – I cook with salted butter
- Leeks – Sliced and washed thoroughly.
- Onion – Yellow onions, diced.
- Fresh thyme – Or a good pinch of dried thyme.
- Water
- Chicken base – I use Better Than Bouillon.
- Potatoes – Cut into 2-inch cubes, I love gold potatoes for this recipe.
- Heavy whipping cream
- Salt and pepper – To taste.
Optional Garnishes
- Cheddar cheese – Shredded.
- Bacon – Cooked and crumbled.
- Green onion – Sliced.
How to Make Copycat La Madeleine Country Potato Soup
- Melt butter over medium heat in a large pot. Add sliced leeks and diced onion, cooking for 8–10 minutes until soft and translucent, without browning. Stir in thyme to release its aroma.
- Pour in water, then stir in chicken base until dissolved. Add cubed potatoes, making sure they’re mostly submerged.
- Bring to a low boil, then reduce heat to a gentle simmer. Cook for 20 minutes or until potatoes are very tender and easy to pierce with a fork.
- Remove thyme sprigs. For a smooth soup, blend in batches in a blender or use an immersion blender. Return the blended soup to the pot with the heat off.
- Stir in heavy cream, adding salt and pepper to taste. Reheat gently over low heat for about 5 minutes. Adjust consistency with extra water or cream if desired.
- Ladle soup into bowls and, if desired, top with shredded cheddar, crumbled bacon, and green onion.
Step-By-Step Process
Chef Jenn’s Tips
- Use only the white and light green parts of the leeks for the best flavor, rinsing thoroughly to remove grit.
- Better Than Bouillon chicken base gives great depth, but any brand will work.
- Yukon gold or russet potatoes can substitute for gold potatoes.
- For a chunkier texture, blend only part of the soup.
- To make it vegetarian, use vegetable base instead of chicken base.
Recommended
Make It A Meal
Pair this Copycat La Madeleine Country Potato Soup with a fresh baguette or crusty bread to soak up the soup. Add a side salad with mixed greens and a light vinaigrette for a more filling meal. For a French-inspired touch, serve with a glass of white wine or sparkling water with a lemon slice.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, place cooled soup in a freezer-safe container for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then warm gently on the stovetop, adding a splash of water or cream if needed to achieve the desired creamy texture.
Copycat La Madeleine Country Potato Soup
Ingredients
For the soup
- ¼ cup butter I cook with salted butter
- 2 leeks sliced and washed well; you'll need about 4 cups of sliced leeks
- 1 cup onion diced
- 2 sprigs fresh thyme or a good pinch of dried thyme
- 6 cups water
- 2 tablespoons chicken base I use Better Than Bouillon
- 2 pounds potatoes peeled and cut into 2-inch cubes; I love gold potatoes for this recipe
- 1 cup heavy whipping cream
- salt and pepper to taste
Optional garnish
- ½ cup cheddar shredded
- ¼ cup bacon cooked; crumbled
- ¼ cup green onion sliced
Instructions
- Melt butter over medium heat in a large pot. Add sliced leeks and diced onion, cooking for 8–10 minutes until soft and translucent, without browning. Stir in thyme to release its aroma.
- Pour in water, then stir in chicken base until dissolved. Add cubed potatoes, making sure they’re mostly submerged.
- Bring to a low boil, then reduce heat to a gentle simmer. Cook for 20 minutes or until potatoes are very tender and easy to pierce with a fork.
- Remove thyme sprigs. For a smooth soup, blend in batches in a blender or use an immersion blender. Return the blended soup to the pot with the heat off.
- Stir in heavy cream, adding salt and pepper to taste. Reheat gently over low heat for about 5 minutes. Adjust consistency with extra water or cream if desired.
- Ladle soup into bowls and, if desired, top with shredded cheddar, crumbled bacon, and green onion.
Notes
Chef Jenn’s Tips
- Use only the white and light green parts of the leeks for the best flavor, rinsing thoroughly to remove grit.
- Better Than Bouillon chicken base gives great depth, but any brand will work.
- Yukon gold or russet potatoes can substitute for gold potatoes.
- For a chunkier texture, blend only part of the soup.
- To make it vegetarian, use vegetable base instead of chicken base.