La Madeleine Potato Soup Recipe
Equipment
- Large saucepan
- Wooden spoon
- Potato masher (optional)
- Ladle
Ingredients
- 2 lbs russet potatoes peeled and cubed
- 1 medium yellow onion finely chopped
- 2 leeks white parts only, thinly sliced
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup cheddar cheese shredded
- 4 strips bacon cooked and crumbled
- 2 tbsp butter
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
Step 1: Sauté The Vegetables
- In a large saucepan, melt the butter over medium heat. Add the chopped onions and sliced leeks, cooking them until softened, about 5 minutes.
Step 2: Add The Potatoes And Broth
- Add the cubed potatoes to the saucepan, stirring them into the onion and leek mixture. Pour in the chicken broth and bring it to a boil.
Step 3: Simmer The Soup
- Lower the heat and allow the soup to simmer for 20-25 minutes, or until the potatoes are tender and easily pierced with a fork.
Step 4: Add Cream And Cheese
- Once the potatoes are tender, stir in the heavy cream and cheddar cheese. Stir until the cheese is fully melted and the soup is creamy.
Step 5: Blend Or Mash (Optional)
- For a smoother texture, you can use a potato masher to partially mash the potatoes or use an immersion blender to blend the soup until smooth.
Step 6: Garnish And Serve
- Stir in the crumbled bacon and fresh thyme. Season the soup with salt and pepper to taste. Serve hot with more cheese or bacon on top if desired.
Notes
For an extra indulgent version, stir in some cream cheese or sour cream just before serving to make it even richer.