When you’re looking for a comforting meal that soothes both your body and soul, nothing beats a La Madeleine Potato Soup Recipe. The French recipe is all about simple goodness and a taste that warms your soul.
In this blog post, I will share the recipe for La Madeleine Potato Soup and the making method. Picture a chilly day, with the aroma of homemade soup filling your home.
I love Madeleine Potato Soup because it reminds me of a warm hug. Whenever I eat it, it brings back happy memories.
Making La Madeleine Potato Soup is easy and fun. You will simmer potatoes in a fragrant broth with a medley of herbs and spices. Cooking fills your kitchen with a mouthwatering aroma.
Gather your loved ones around with you, and the soup will become a heart of joy and togetherness.
It is a recipe that sparks talks and happiness. The taste is creamy, smooth, and oh-so-comforting.
The soft potatoes melt in your mouth, while the savory broth adds a depth of flavor that’s simply irresistible.
Serve the soup with freshly baked bread. Dip a piece into the velvety goodness, and you will experience a burst of happiness that only simple, homemade cooking can bring. Do not waste any time and Let’s try at home!
How To Make La Madeleine Potato Soup
Butter the melts, saute the onion and garlic. Add flour, broth, potatoes, and herbs and simmer. Mash potatoes, add cream, and milk. Season, garnish, and serve with bread. Enjoy!
Tools For Making La Madeleine Potato Soup
- 1 Saucepan
- 1 Spatula
- 1 Spoon
- 1 Serving Bowl
Ingredients For Making La Madeleine Potato Soup
- Butter (unsalted) = 1/3 cup
- Leeks (thinly sliced) = 3 cups
- Yellow onion (sliced ) =1 cup
- Chicken broth = 1 1/2 quart
- Potatoes (evenly peeled and sliced)=2 pounds
- Thyme ( fresh) = 2
- Heavy cream = 1/2 cup
- cheddar cheese = 1 cup
- Salt to taste
Step By Step Instructions For Making La Madeleine Potato Soup
- Melt the butter over medium heat in a pan.
- Add leeks and onions, and stir fry until browned.
- Season with salt for added flavor.
- Pour in the chicken broth when the onions turn brown.
- Add salt and fresh thyme to the sizzling broth.
- Stir continuously for 45 minutes on medium heat.
- Blend the cooked soup using a blender.
- Add cream, bring to a boil, and serve in bowls.
- Garnish with Cheddar cheese before serving.
Tips!
- Sautee Carefully: Take your time when sautéing the vegetables to avoid burning.
- Balance Seasoning: Be mindful of salt, adjust to taste later.
- Quality Broth: Use a good chicken or vegetable broth.
- Thyme Infusion: Remove thyme sprigs before blending.
- Blend with Caution: Blend in batches, start at low speed.
Storage:
Freezing: Freeze in a freezer-safe container for up to 3 months.
Thawing: Thaw in the fridge overnight or microwave defrost.
Reheating: Gently reheat on the stovetop, stirring occasionally.
Cream Tip: Cream soups may separate, heat slowly, and stir well.
Keeping cool and storing in an airtight container for 3-4 days is recommended.
Fresh Garnish: Add Cheddar cheese before serving. Enjoy!
FAQs
Can I Store the leftovers?
Yes! Store it in a container (airtight) for up to 3 months.
What are the main ingredients in La Madeleine Potato Soup?
La Madeleine Potato Soup typically includes potatoes, onions, garlic, broth, cream or milk, and various seasonings.
Final Thoughts!
La Madeleine Potato Soup is a comforting and delightful addition to your recipe repertoire.
Whether it’s a laid-back family dinner or a cozy get-together with friends, this soup will bring smiles to everyone’s faces.
So, don’t hesitate to indulge in this creamy goodness and savor the warmth it brings to your heart and soul. Try it now and create cherished moments with each spoonful. Enjoy!
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La Madeleine Potato Soup Recipe
Equipment
- 1 Saucepan
- 1 Spatula
- 1 Spoon
- 1 Serving Bowl
Ingredients
- 1/3 cup Butter (unsalted)
- 3 cups Leeks (thinly sliced)
- 1 cup Yellow onion (sliced )
- 1 1/2 quart Chicken broth
- 2 pounds Potatoes (evenly peeled and sliced)
- 2 Thyme ( fresh)
- 1/2 cup Heavy cream
- 1 cup cheddar cheese
- Salt to taste
Instructions
- Melt the butter over medium heat in a pan.
- Add leeks and onions, and stir fry until browned.
- Season with salt for added flavor.
- Pour in the chicken broth when the onions turn brown.
- Add salt and fresh thyme to the sizzling broth.
- Stir continuously for 45 minutes on medium heat.
- Blend the cooked soup using a blender.
- Add cream, bring to a boil, and serve in bowls.
- Garnish with Cheddar cheese before serving.
Notes
- Sautee Carefully: Take your time when sautéing the vegetables to avoid burning.
- Balance Seasoning: Be mindful of salt, adjust to taste later.
- Quality Broth: Use a good chicken or vegetable broth.
- Thyme Infusion: Remove thyme sprigs before blending.
- Blend with Caution: Blend in batches, start at low speed.
