By Lizzie-Babette on June 02, 2003
"This recipe is from Executive Chef Remy Schaal of la Madeleine French Bakery & Cafe. Founded in Dallas in 1983, la Madeleine has many neighborhood cafes and bakeries in five states and Washington, D.C. Excellent potato soup!"
Serving Size: 1 (446 g)
Servings Per Recipe: 8
"What a wonderful copycat! I was cooking for a crowd so had to triple the recipe, and it still turned out lovely. I made two small adjustments. First, I removed the thyme before adding the cream. I accidentally added too many sprigs and was afraid of it being overpowering. Second, I pureed the soup in my blender before serving. I had to do it in small batches, removing the center piece from the blender's lid and covering the hole with a cloth to allow the steam to escape. It resulted in a wonderful, creamy texture. My friends and family really enjoyed this. I'll be making it again!"
"This recipe tastes nothing like La Madeleine's potato soup. I was highly disappointed. It was, perhaps, the most bland soup I've ever eaten."
"This is exactly how it taste at LaMadeline! I LOVE it!!!!!!"
"This was an easy and more importantly, an authentic recipe. My son loves La Madeleine's Potato soup. I can't wait to see if he loves this recipe."
"Great soup. Made it twice now, very happy."
"This is a very good Potatoe Soup recipe.The thyme was a nice touch. Will be making this again. Thanks Lizzie-Babette. "
".This is a great soup thick and hearty. Served it with a piece of french bread and a salad ,a complete meal"
"I started out following the recipe than got into my element... First I had no leeks and no cream. Well if I had things my way I would have got cream but the powers that be are uber health conscious so I had to use... oh my God, I can't bear to say it... SKIM MILK ARGGGHHHHHHH every chef's nightmare I know. Skim milk is the antichrist of cream. well I used some cornstarch mixed with evaporated milk to compensate. Thanks for the catalyst that sparked a wonderfull invention. I'm sure it tastes great following the recipe religiously but the kitchen works in mysterious ways.... (exeunt) I had to use chicken boullion cubes instead of stock. When I added the potatoes and chicken broth, I threw in ham to add a smoky flavor. Warning to others, you dont need to keep the lid on while cooking it down, I don't think. Anyways, once it cooked for about an hour I thought it wasnt smooth. it was actually pretty chunky. I poured it into my food processor and mixed it up good. Warning, this makes a mess. the whiole recipe makes about 8 cups of soup so make sure your processor has that much capacity or more. I put it back on the stove to cook some more and it was STILL CHUNKY!. So, I used a strainer to get it to come out silky smooth like a bisqu in a restaurant. By now, probably, the soup is nothing like what the original recipe would have created. other spices I added for flavor: a pinh of allspice, a pinch of cayenne, a good deal of pepper ( the soup seems pretty blaand without it), 1/2 packet of G.W. seasoning and broth. "
"This was a great soup and easy to make."
"Wonderful potato soup!! We will certainly make this again when we are looking for a treat. It is very rich with the cream, cheddar and bacon. I used salted butter and left the salt out, had no unsalted. Also scaled it down to 2 portions, it worked out fine and was very filling. Wonderful taste with the leeks and onions. Thanks for sharing."