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Two bowls filled with Copycat La Madeleine Country Potato Soup.

Copycat La Madeleine Country Potato Soup

Chef Jenn
Creamy, rich, and delicious to the last spoonful, this copycat La Madeleine Country Potato Soup is about as good as it gets! The key to this soup is consistency: it shouldn't be too thick. You want it slightly runny and very spoonable.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup, Soup & Stews
Cuisine American, French
Servings 6 servings
Calories 434 kcal

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 the butter in a large pot over medium heat. Add the sliced leeks and diced onion to the pot and sauté for 8–10 minutes until the vegetables are soft and translucent, but not browned. Add the thyme sprigs, stirring them in to release their flavor.
  • Pour in the water and add the chicken base, stirring until the base dissolves into the water. Add the cubed potatoes to the pot, ensuring they’re mostly submerged in the liquid.
  • Bring the soup to a gentle boil, then reduce the heat to low and simmer for about 20 minutes with the lid mostly on (just opened a bit), or until the potatoes are very tender. You should be able to easily pierce them with a fork.
  • Remove the thyme sprigs and working in batches, transfer the soup to a blender and blend until creamy and smooth. You can also use an immersion blender. Return the soup to the pot with the heat off.
  • Stir in the heavy whipping cream, season with salt and pepper to taste, and heat over low until everything is warmed through, about 5 minutes. If the soup seems too thick, add a spalsh of milk or cream to reach your desired consistency.
  • Ladle the soup into bowls, and if desired, garnish with shredded cheddar, crumbled bacon, and green onion.
  • Serve hot and enjoy the cozy, comforting flavors of this French-inspired soup.

Notes

Chef Jenn’s Tips

  • Slice the leeks thinly and only use the white and light green parts for the best flavor. Wash them well under running water to remove any sandy grit.
  • Better Than Bouillon chicken base adds a deep, rich flavor, but any chicken base will work.
  • Use gold potatoes for their creamy texture, but Yukon gold or russet potatoes are great too.
  • If you like a chunkier soup, blend only part of the soup and leave some potato chunks for texture.
  • For a vegetarian version, simply use a vegetable base instead of a 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.

Keyword potato soup
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