This Country Potato Soup recipe makes potato soup that tastes very similar to the potato soup served at the restaurant where I used to work in Louisiana – La Madeleine French Bakery & Restaurant. However, the recipe didn’t come directly from the restaurant.
One of the differences between this potato soup recipe and many other potato soup recipes is the added leeks this recipe calls for. Although leeks are often a bit pricey and hard to find, they make this recipe extra good + extra special. If you can’t get the leeks, feel free to make the recipe without them. I make this soup without leeks most of the time and it’s still a super good soup. Here’s what you’ll need and how to make this Country Potato Soup:
Ingredients:
- 1/8 cup butter
- 2 leeks, thinly sliced
- 1 large yellow onion, sliced
- 1 1/2 quarts chicken stock
- 4 large peeled potatoes, sliced evenly in 1/4″ slices
- Salt, to taste
- 2 sprigs fresh Thyme
- 1/2 cup heavy cream
- 1 cup Cheddar cheese, grated
- 1/2 cup bacon, cooked & diced
Directions:
- In a large saucepan, add butter, leeks, and onion; cook together but do not brown.
- Add chicken stock, potatoes, salt, and thyme to the saucepan.
- Cook all together for 40 minutes over medium heat; stir often.
- Add cream, bring to a boil.
- Scoop into soup bowls, and serve with cheese and bacon on top.
This Country Potato Soup recipes serves 8, and takes approximately 1 hour 5 minutes to make, with 20 minutes of preparation. After you taste the creaminess of this potato soup, though, you probably will not care how long it took to make!
Everyone I’ve served this soup to has loved it. If you do end up making this soup, please let me know how you liked it!
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