Rustic Cheddar & Thyme Potato Soup
Savor the heartwarming flavors of this Rustic Cheddar & Thyme Potato Soup, inspired by the beloved original from la Madeleine French Bakery & Café. Crafted by Executive Chef Remy Schaal, this creamy, savory soup features tender potatoes, the aromatic essence of leeks and onions, and a hint of fresh thyme. Finished with rich heavy cream, a generous sprinkle of sharp cheddar cheese, and crispy bacon bits, this dish embodies comfort in a bowl. Ideal for cozy nights or as a delightful gathering dish, this soup serves 8 and brings warmth and smiles to the dinner table.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
unsalted butter
1/8 cup (melted)
leeks
2 (thinly sliced (white part only))
yellow onion
1 large (sliced)
chicken stock
1 1/2 quarts (liquid)
potatoes
4 large (peeled and sliced evenly in 1/4 inch slices)
salt
to taste (seasoning)
fresh thyme
2 sprigs (whole)
heavy cream
1/2 cup (liquid)
cheddar cheese
1 cup (grated)
bacon
1/2 cup (cooked and diced)
Instructions
1
In a large saucepan over medium heat, melt the unsalted butter.
2
Add the sliced leeks and onions, cooking gently until softened but not browned, about 5 minutes.
3
Pour in the chicken stock and add the sliced potatoes, salt, and fresh thyme sprigs.
4
Bring the mixture to a gentle simmer and cook covered for about 40 minutes, stirring occasionally to prevent sticking, until the potatoes are tender.
5
Remove the thyme sprigs and use an immersion blender to puree the soup to your desired consistency, or leave it chunkier if preferred.
6
Stir in the heavy cream and bring the soup to a gentle boil, heating through.
7
Ladle the soup into bowls and garnish each serving with a sprinkle of cheddar cheese and diced bacon.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this Rustic Cheddar & Thyme Potato Soup?
This soup offers a creamy and savory flavor profile, featuring tender potatoes, aromatic leeks and onions, and the fresh essence of thyme, finished with sharp cheddar and bacon.
How many servings does this recipe provide?
This recipe is designed to serve 8 people.
Can I make this potato soup vegetarian?
Yes, you can make it vegetarian by substituting the chicken stock with vegetable stock and omitting the bacon garnish.
What size should the potatoes be sliced?
The potatoes should be peeled and sliced evenly into 1/4 inch slices to ensure they cook through at the same rate.
How should I prepare the leeks for the soup?
Use only the white parts of the leeks and slice them thinly before cooking.
Can I use dried thyme instead of fresh thyme sprigs?
Yes, you can use dried thyme; generally, use about 1/2 teaspoon of dried thyme to replace the 2 fresh sprigs.
Is this recipe gluten-free?
The core ingredients are gluten-free, but always check your chicken stock label to ensure it does not contain hidden gluten.
How long do the potatoes need to simmer?
The potatoes should simmer for approximately 40 minutes until they are completely tender.
Is it necessary to peel the potatoes?
Yes, the recipe calls for peeling the potatoes to achieve a smoother, rustic texture.
Can I make this soup ahead of time?
Yes, this soup reheats well and the flavors often deepen after sitting for a day.
How should I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for 3 to 4 days.
Can this potato soup be frozen?
Freezing is not recommended as the dairy and potatoes can separate or become grainy when thawed.
What is a good substitute for heavy cream?
You can use half-and-half or whole milk for a lighter version, though the soup will be less rich.
How do I blend the soup without an immersion blender?
You can carefully transfer the soup to a standard blender in small batches or mash the potatoes by hand for a chunkier texture.
What type of cheddar cheese works best?
A sharp cheddar cheese is recommended to provide a strong flavor that stands up to the creamy base.
Can I leave out the bacon?
Yes, the bacon is a garnish and can be omitted for a meat-free topping.
How do I prevent the soup from sticking to the pot?
Stir the soup occasionally while it is simmering, especially as the potatoes soften and release starch.
Who is the chef behind this recipe inspiration?
The recipe is inspired by the work of Executive Chef Remy Schaal from la Madeleine French Bakery & Caf .
Can I add other vegetables like carrots or celery?
Yes, you can add finely diced carrots or celery when sautéing the leeks and onions for extra nutrition and flavor.
How can I make the soup even thicker?
To thicken the soup, you can blend a larger portion of the potatoes or simmer it for a few extra minutes without a lid.
What should I do if the soup is too thick?
If the soup is too thick, stir in a little more chicken stock or heavy cream until you reach the desired consistency.
Is chicken stock better than chicken broth for this recipe?
Stock generally has a deeper flavor and more body, but chicken broth is a perfectly acceptable substitute.
Is this soup suitable for a weeknight dinner?
Yes, it is a hearty one-pot meal that is perfect for a comforting weeknight dinner.
What are the recommended garnishes?
The recipe recommends garnishing with grated sharp cheddar cheese and crispy diced bacon bits.
How do I clean sand out of the leeks?
Slice the leeks first, then place them in a bowl of cold water and swish them around to allow any dirt to sink to the bottom.
Can I use white onions instead of yellow?
Yes, white onions can be used, though yellow onions provide a slightly sweeter foundation.
How do I reheat the soup without curdling the cream?
Reheat the soup gently over medium-low heat and avoid bringing it to a rolling boil for an extended time.
What sides pair well with this soup?
This soup pairs excellently with a crusty French baguette or a light garden salad.
Can I use salted butter?
Yes, but you should taste the soup before adding extra salt, as salted butter will increase the overall sodium content.
What type of cuisine is this recipe?
This is a rustic French-inspired soup, similar to those found in traditional French bakeries.