Country French Potato Soup Recipes

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LA MADELEINE'S COUNTRY POTATO SOUP (COPYCAT)



La Madeleine's Country Potato Soup (Copycat) image

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

1/8 cup butter, unsalted
2 leeks, thinly sliced (white part only)
1 large yellow onion, sliced
1 1/2 quarts chicken stock
4 large peeled potatoes, sliced evenly in 1/4 inch slices
salt, to taste
2 sprigs fresh thyme
1/2 cup heavy cream
1 cup cheddar cheese, grated
1/2 cup bacon, cooked and diced

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



French Country Soup image

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

1/2 lb dried navy beans or 1/2 lb dried great northern beans
6 cups water
1 lb lamb or 1 lb beef stew meat, cut into 1 inch cubes
2 medium carrots, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
1 large onion, cut into wedges
6 cloves garlic, minced
4 cups ready-to-serve low sodium chicken broth
1 cup dry white wine
3 bay leaves
1 1/2 teaspoons dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper

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



French Potato Soup image

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

4 c diced potatoes
1/2 c finely chopped green onions
1/2 c chopped parslay
4 Tbsp good olive oil
1 qt chicken broth, low salt
1 Tbsp salt
1/2 tsp pepper
2 c heavy cream
4 Tbsp all purpose flour
1 bay leaf
chipped chives for garnish-optional

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



Country French Potato Soup image

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

4 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium potatoes, peeled and diced
4 medium onions, diced
1 white leek, sliced
2 tablespoons chopped parsley
1/2 cup cream or 1/2 cup half-and-half
2 tablespoons butter

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



Country Potato Soup image

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

3 cups diced potatoes
1/2 cup chopped onion
1/2 cup diced carrot
1 1/2 cups water
2 chicken bouillon cubes
1 teaspoon chives
1/2 teaspoon salt
1 cup sour cream
2 tablespoons flour
2 cups milk

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



French Country Soup image

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

3 tablespoons butter
2 carrots, peeled and sliced into 1/4-inch rounds
3 leeks, white part only, cleaned and chopped
2 cups cabbage, chopped
2 stalks celery, cut into 1-inch lengths
1 teaspoon salt
1/2 teaspoon sugar
1 quart water
3 cups beef broth
1 cup white beans, cooked
2 medium potatoes, peeled and cubed
salt, to taste
pepper, to taste
2 tablespoons butter
6 slices French bread
swiss cheese, grated

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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