LA MADELEINE'S COUNTRY POTATO SOUP (COPYCAT)
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
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
FRENCH COUNTRY SOUP
Make and share this French Country Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 11h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the beans, then drain.
- ADd the beans and water to a large soup pot.
- Bring to a boil; lower the heat and simmer for 10 minutes.
- Take off the stove and let set for 1 hour.
- Drain beans and rinse.
- Transfer beans to a 6-quart slow-cooker along with stew meat, and the rest of the ingredients; stir to combine.
- Cover and cook on LOW for 8-10 hours.
- Take out bay leaves and adjust seasonings to taste;.
- Serve.
Nutrition Facts : Calories 325.2, Fat 9.2, SaturatedFat 3.5, Cholesterol 40, Sodium 306.6, Carbohydrate 32.1, Fiber 10.6, Sugar 4.3, Protein 23
FRENCH POTATO SOUP
This potato soup will really surprise you; it's not just your run-of-the-mill recipe! To say my husband loved this soup would be an understatement. The morning after he tried it for the first time, his first comment of the day was, "That is one of the best soups I have ever eaten!" Susan, you are my husband's soup...
Provided by Susan Ward
Categories Cream Soups
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Saute potatoes, onion and parslay in oil. Cover and cook on medium heat for 15 to 20 minutes, until pototpes are tender and translucent.
- 2. Add stock, bay leaf and seasonings. Mix together cream and flour. Add to potatoes. Simmer 30 minutes. Remove bay leaf. To serve:heat and garnish with chives.
COUNTRY FRENCH POTATO SOUP
This is really easy to make and good with a loaf of french bread and a salad for a nice light meal...
Provided by janice brady
Categories Potato
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat chicken broth.
- Add salt, pepper, potatoes, onions and leek.
- Cover and simmer until potatoes are tender.
- Remove from heat and using a potato masher, mash potatoes leaving them in pieces.
- Add parsley, cream and butter.
- Enjoy!
Nutrition Facts : Calories 565.4, Fat 16.9, SaturatedFat 10, Cholesterol 48.4, Sodium 1139.4, Carbohydrate 90.7, Fiber 11.4, Sugar 9.7, Protein 15.6
COUNTRY POTATO SOUP
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
Steps:
- Combine potatoes,carrots,onions,water,bo(· 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.
FRENCH COUNTRY SOUP
I enjoy looking through older recipe books for hidden gems. Here is one from Woman's Day: Famous French Cookery (1969) that is sure to please.
Provided by Acerast
Categories European
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt 3 Tablespoons butter in a soup kettle.
- Add carrots, leeks, cabbage and celery.
- Saute over low heat, stirring occasionally, about 20 minutes.
- Add salt, sugar, water and beef broth; bring to a boil.
- Add beans and potatoes.
- Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
- Strain vegetables, reserving the liquid.
- With a food mill, blender or food processor, puree vegetables.
- Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
- Season with salt and pepper if desired.
- Meanwhile, melt 2 Tablespoons butter in a skillet.
- Saute bread slices in butter, turning to saute both sides, until golden.
- Place one slice of bread into each of 6 soup bowls; cover with soup.
- Sprinkle with grated cheese.
Nutrition Facts : Calories 417, Fat 12.3, SaturatedFat 6.6, Cholesterol 25.8, Sodium 1179.3, Carbohydrate 65.5, Fiber 7.7, Sugar 4.8, Protein 12.6
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