I absolutely love this soup, and it’s become a favorite in our house. My husband and our two little kids can’t get enough of it either—it’s comforting, flavorful, and everyone asks for seconds! Today, I give you the best Copycat La Madeleine Country Potato Soup Recipe!
Warm, comforting, and full of flavor, this Copycat La Madeleine Country Potato Soup is the perfect dish for cozy lunches or dinners.
Creamy and hearty, my son’s favorite, and it’s loaded with tender potatoes, savory herbs, and a rich, velvety broth that tastes just like the beloved restaurant version.
Simple enough to make on a weeknight yet impressive enough to serve to guests, this soup is a must-try for anyone who loves classic, comforting flavors.
Why You Will Love This Recipe!
- Creamy and Comforting – Rich, velvety texture makes every spoonful cozy and satisfying.
- Loaded with Flavor – Savory herbs and perfectly seasoned potatoes create a taste that rivals the restaurant version.
- Easy to Make – Simple ingredients and straightforward steps make it perfect for weeknight dinners.
- Family-Friendly – Mild, comforting flavors that kids and adults alike will enjoy.
- Versatile Meal – Perfect as a starter, a main dish with crusty bread, or paired with a salad for a complete meal.
La Madeleine Country Potato Soup Ingredients
- Potatoes – Tender, starchy potatoes providing creamy, hearty texture.
- Butter – Adds richness and smooth, savory flavor to soup.
- Yellow onion – Sweet, aromatic onions enhancing overall soup flavor.
- Celery – Crisp, flavorful celery for subtle earthy taste.
- Carrots – Naturally sweet carrots balancing savory soup flavors.
- Garlic – Minced garlic brings warm, fragrant flavor notes.
- All-purpose flour – Thickens the soup for creamy consistency.
- Chicken broth – Savory liquid base for depth and richness.
- Heavy cream – Adds luxurious creaminess and smooth texture.
- Salt – Enhances and balances all the soup flavors.
- Black pepper – Adds mild heat and peppery undertones.
- Fresh thyme – Herbaceous thyme for aromatic, earthy flavor.
- Parsley – Fresh parsley for garnish and light freshness.
How To Make La Madeleine Country Potato Soup
Step One: Turn the Instant Pot to Sauté mode. Melt butter and add onions, celery, and carrots. Cook until softened, about 5 minutes. Add garlic and cook another minute until fragrant.
Step Two: Sprinkle the flour over the vegetables and stir well, cooking for 1–2 minutes to remove the raw flour taste. Pour in the chicken broth and add the diced potatoes and fresh thyme. Stir to combine.
Step Three: Close the lid and set the Instant Pot to High Pressure for 8 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
Step Four: Using an immersion blender, blend the soup to your desired consistency (smooth or slightly chunky). Stir in the heavy cream and season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh parsley. Serve warm with crusty bread for a comforting meal.
Copycat La Madeleine Country Potato Soup Recipe Tips
- Use starchy potatoes – Russet or Yukon Gold potatoes give the soup a creamy, smooth texture.
- Don’t skip sautéing – Cooking the onions, carrots, and celery first brings out maximum flavor.
- Adjust thickness – Use more or less chicken broth to reach your desired consistency.
- Blend to preference – Use an immersion blender for a smooth soup or leave it slightly chunky.
- Add herbs last – Fresh thyme or parsley added at the end keeps flavors bright and aromatic.
Storing, Freezing & Reheating Instructions
- Storing: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, stirring occasionally.
- Freezing: Allow the soup to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the soup on the stovetop over medium heat, stirring frequently until warmed through. You can also reheat in the microwave in short intervals, stirring in between for even heating.
Copycat La Madeleine Country Potato Soup Recipe Faqs
Can I make this soup vegetarian? Yes! Substitute vegetable broth for the chicken broth and skip any bacon or meat additions.
Can I use frozen potatoes? Fresh potatoes give the best texture, but frozen diced potatoes can be used in a pinch—just adjust the cooking time slightly.
Can I make this soup ahead of time? Absolutely! The flavors meld beautifully when made a day ahead. Store in the fridge for up to 4 days.
Can I freeze this soup? Yes, freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
How can I make the soup creamier? Blend part or all of the soup with an immersion blender, and stir in extra heavy cream if desired.
Can I add other vegetables? Carrots, parsnips, or leeks work well and add extra flavor and texture.
More Copycat La Madeleine Recipes
Instant Pot Madeleine Tomato Basil Soup
Copycat La Madeleine Chicken Salad Recipe
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Copycat La Madeleine Country Potato Soup
Description
Ingredients
- 3 cups potatoes, peeled and diced (about 3 medium potatoes)
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and black pepper, to taste
- 1 teaspoon fresh thyme, or 3–4 sprigs
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Turn the Instant Pot to Sauté mode. Melt 3 tablespoons butter and add 1 medium yellow onion, 2 stalks celery, and 2 medium carrots. Cook until softened, about 5 minutes. Add 3 cloves garlic and cook another minute until fragrant.
- Sprinkle the 3 tablespoons all-purpose flour over the vegetables and stir well, cooking for 1–2 minutes to remove the raw flour taste.
- Pour in the 4 cups chicken broth and add the diced 3 cups potatoes and 1 teaspoon fresh thyme Stir to combine.
- Close the lid and set the Instant Pot to High Pressure for 8 minutes. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
- Using an immersion blender, blend the soup to your desired consistency (smooth or slightly chunky). Stir in the 1 cup heavy cream and season with Salt and black pepper to taste.
- Ladle the soup into bowls and garnish with 2 tablespoons fresh parsley Serve warm with crusty bread for a comforting meal.
Equipment
- Instant Pot Pressure Cooker
- Ladle
Nutrition
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