La Madeleine's Country Potato Soup (Copycat) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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! Ingredients:
1/8 cup butter, unsalted |
2 leeks, thinly sliced (white part only) |
1 large yellow onion, sliced |
1 1/2 quarts chicken stock |
4 large peeled potatoes, sliced evenly in 1/4 inch slices |
salt, to taste |
2 sprigs fresh thyme |
1/2 cup heavy cream |
1 cup cheddar cheese, grated |
1/2 cup bacon, cooked and diced |
Directions:
1. In a large saucepan, add butter, leeks and onions, and cook.
2. (Do not brown vegetables.) Add chicken stock, potatoes, salt and fresh thyme.
3. Cook for 40 minutes over medium heat, stirring frequently to avoid scorching.
4. Add cream, bring to a boil and serve hot.
5. Garnish with Cheddar cheese and diced bacon.
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