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La Madeleine's Country Potato Soup (Copycat)

La Madeleine's Country Potato Soup (Copycat) created by curvy

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!

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • In a large saucepan, add butter, leeks and onions, and cook.
  • (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
  • Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
  • Add cream, bring to a boil and serve hot.
  • Garnish with Cheddar cheese and diced bacon.
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RECIPE MADE WITH LOVE BY

@Lizzie-Babette
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@Lizzie-Babette
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"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!"
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  1. Beatrice
    It's not exactly what you get at La Madeleine but it's pretty close! I made a few changes. First instead of a half cup of heavy cream I threw in the full 8 ounces. The smallest container of heavy cream you can buy is 8 ounces and I didn't want to the other half to go to waste. Secondly, I took a hand mixer and blended this mixture after removing the sprigs of thyme. I found it too be too chunky without this step. I also used garlic salt instead of regular salt! This recipe is a keeper for me!
    Reply
  2. Michael G.
    Heavy whipping cream is vital. You can't make this even close without it
    Reply
  3. Michael G.
    It still wasn't quite... Right. A splash of white wine resolved the difference
    Reply
  4. elvira3060
    Instead of using thyme I replaced it with a pinch of oregano
    • Review photo by elvira3060
    Reply
  5. curvy
    La Madeleine's Country Potato Soup (Copycat) Created by curvy
    Reply
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