A wonderfully creamy potato soup is your go-to meal every winter evening for a pop of warm feelings. The leeks when added to this soup make a delicious bowl of soup. A very subtle flavor is a part of this soup in the form of leeks and chicken broth. Avoid giving a nutty flavor to your soup.
The cream added to the soup gives it a smooth texture that is extra soothing and attractive. Moreover, you can add sausages like vinegar, soy sauce, or chili sauce to your soup if you want a spicy one but it tastes fabulous even without these sauces. Do try it and have fun.
INGREDIENTS
- 1/3 cup unsalted butter
- 3 cups leeks, thinly sliced
- 1 cup sliced yellow onion
- 1 1/2 quart chicken broth
- 2 pounds russet potatoes evenly peeled and sliced
- 2 springs fresh thyme
- 1/2 cup heavy cream
- 1 cup cheddar cheese
- Salt to taste
Instructions to make delicious Potato Soup
- Bring a large saucepan and in this saucepan add the melted unsalted butter.
- Add leeks and onions in this heated butter. Keep the heat medium.
- Stir fry the added ingredients and also shower the salt to add a flavor to your fried vegetables.
- Once you observe that the onions have changed their color and turned brown and also the leeks are browned, then at this point you should know that you have to add the chicken broth.
- Then in the sizzling chicken broth, add salt. Also, add in fresh thyme.
- Keep the heat medium and cook the broth mixture for 45 minutes at this medium heat.
- Stir continuously to avoid sticking it to the bottom.
- Then use a blender to blend the cooked soup.
- Then add cream to this soup, bring it again to boil, and pour into the serving bowl.
- Garnish with Cheddar cheese before serving.
FAQs?
What kind of potatoes are good for potato soup?
Waxy potatoes go well for potato soup as these are health-friendly having less starch and more nutrients. The moisture in these potatoes is high as it is good for the consistency of your soup.
How to make the soup thicker?
Your potato soup gets thicker when you add more and more potatoes after they are mashed or pureed potatoes.
La Madeleine Potato Soup Recipe
Ingredients
- 1/3 cup unsalted butter
- 3 cups leeks thinly sliced
- 1 cup sliced yellow onion
- 1 1/2 quart chicken broth
- 2 pounds russet potatoes evenly peeled and sliced
- 2 springs fresh thyme
- 1/2 cup heavy cream
- 1 cup cheddar cheese
- Salt to taste
Instructions
- Bring a large saucepan and in this saucepan add the melted unsalted butter.
- Add leeks and onions in this heated butter. Keep the heat medium.
- Stir fry the added ingredients and also shower the salt to add a flavor to your fried vegetables.
- Once you observe that the onions have changed their color and turned brown and also the leeks are browned, then at this point you should know that you have to add the chicken broth.
- Then in the sizzling chicken broth, add salt. Also, add in fresh thyme.
- Keep the heat medium and cook the broth mixture for 45 minutes at this medium heat.
- Stir continuously to avoid sticking it to the bottom.
- Then use a blender to blend the cooked soup.
- Then add cream to this soup, bring it again to boil, and pour into the serving bowl.
- Garnish with Cheddar cheese before serving.
