Country Potato Soup is a creamy potato soup, accented with leeks, onions and fresh thyme. This warming soup is topped with sharp Cheddar cheese and bacon. Serve with a hearty grain bread. The recipe is from executive chef Remy Schaal of la Madeleine French Bakery & Cafe. Founded in Dallas in 1983, la Madeleine has 51 neighborhood cafes and bakeries in Arizona, Georgia, Illinois, Louisiana, Texas and the Washington, D.C.-area.

COUNTRY POTATO SOUP

Preparation time: 10 minutes

Cooking time: 45 minutes

1/4 stick butter, unsalted

2 leeks (white part only), thinly sliced

1 large yellow onion, sliced

1 1/2 quarts chicken stock

4 large peeled Idaho potatoes, sliced evenly in 1/4-inch slices

Salt, to taste

2 branches fresh thyme

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1/2 cup heavy cream

1 cup Cheddar cheese, grated

1/2 cup bacon, cooked and diced

In a large saucepan, add butter, leeks and onions, 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. Makes 8 servings.

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