Copycat La Madeleine Country Potato Soup
Rich, creamy and delicious, this Copycat La Madeline Country Potato Soup is delicious! It's easy enough for weeknight dinners, and it's perfect on a cold day.
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.
Nutrition
Serving: 1cupCalories: 434kcalCarbohydrates: 35gProtein: 9gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 81mgSodium: 625mgPotassium: 814mgFiber: 4gSugar: 5gVitamin A: 1473IUVitamin C: 37mgCalcium: 152mgIron: 2mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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