La Madeleine Potato Soup Recipe

how to make La Madeleine Potato Soup

• Preparation: To make the la madeleine potato soup, we will need leeks and potato (two main ingredients). First finely chop the leeks, and wash them three to four times. Because leeks are sandy, if you don’t wash them well, the soup is going to taste like sand in your mouth. Now take 4 large sizes potatoes, cut them in half, and then thin slices.  
  
• Saute The Leeks And Onions: Turn on the stove, place a pan on it, and set the heat on medium-high. Pour 1 tablespoon of olive oil, let it heat and add ⅛ cup of butter, let it melt, then add the leeks and onions. Add some salt as per taste. At this stage adding salt will help the leeks and onions sweat water faster and intensify their flavor. Now stir and cook the onions and leeks for 3-4 minutes or until get rid of that raw flavor. You just have to saute them don’t burn them or fry them.
  
• Add Potatoes: Now add the sliced potatoes we have kept aside. I love potatoes with skin. It adds extra flavor to the soup. If you don’t want that, peel the potatoes and add, no problem. Stir and cook for a minute.
  
• Add Chicken stock: Next, add 12 cups of chicken stock and a few fresh thyme sprigs. Give it a stir and let it come to a boil. Then lower the heat and set it on medium-low heat. Let it be uncovered and simmer for 20-25 minutes. 
  
•  Add Heavy cream: Once the soup is thickened enough and the potatoes are well cooked and soft, it’s time to add heavy cream. Pour ½ cup of heavy cream, stir it and wait until it comes to a boil. Turn off the stove, and it’s done!
  
•  Serve: Use a spoon and take out the soup as much as your need in a serving bowl. Add some grated cheddar cheese and bacon as a topping, and it’s ready to enjoy.