Best La Madeleines Country Potato Soup Copycat Recipes

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LA MADELEINE'S COUNTRY POTATO SOUP (COPYCAT)



La Madeleine's Country Potato Soup (Copycat) image

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!

Provided by Lizzie-Babette

Categories     Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 402.8, Fat 19.5, SaturatedFat 10.2, Cholesterol 54.4, Sodium 467.2, Carbohydrate 44.1, Fiber 4.8, Sugar 6, Protein 13.7

COUNTRY POTATO SOUP



Country Potato Soup image

Make and share this Country Potato Soup recipe from Food.com.

Provided by Kym in Ohio

Categories     Low Protein

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

3 cups diced potatoes
1/2 cup chopped onion
1/2 cup diced carrot
1 1/2 cups water
2 chicken bouillon cubes
1 teaspoon chives
1/2 teaspoon salt
1 cup sour cream
2 tablespoons flour
2 cups milk

Steps:

  • Combine potatoes,carrots,onions,water,bo(ยท cubes, and salt in a large sauce pan.
  • Cover and cook for about 20 mins or till potatoes are tender not mushy.
  • Add 1 c milk,heat.
  • Mix sour cream,flour,chives, and remaining of milk in a medium bowl.
  • Stir mixture into soup base gradually.
  • Cook over low heat stirring constantly until thickened.
  • You can add ham,bacon,or alittle velveeta cheese for extra flavor.

LA MADELEINE'S TOMATO-BASIL SOUP



La Madeleine's Tomato-Basil Soup image

Make and share this La Madeleine's Tomato-Basil Soup recipe from Food.com.

Provided by Philip and Karen Se

Categories     Low Protein

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
4 cups tomato juice (or part vegetable or part chicken stock)
12 -14 basil leaves, washed fresh
1 cup heavy cream
1/4 lb sweet unsalted butter
salt
1/4 teaspoon cracked black pepper
lemon juice (optional)

Steps:

  • Combine tomatoes, juice/and or stock in saucepan.
  • Simmer 30 minutes.
  • Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.
  • Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20. 1994.
  • She wrote, "Once a year, in January I run a column of our most requested recipes -- This year, that column included the recipe for La Madeleine's popular tomato basil soup. I continue to get at least 10 calls a week asking for the recipe. So here it is, once again -- ".

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