4-6 Servings 


1/2 cup butter 

2 leeks, sliced 

4 cups chicken broth 

2 bay leaves 

3 sprigs fresh thyme 

1 teaspoon salt 

¼ teaspoon ground black pepper 

4 cups Yukon Gold potatoes, peeled and diced 

2 cups heavy cream 

salt and pepper to taste 


4-6 Madeleines toasted with 1 Tbsp of butter, melted and dipped into 

2 Tbsp of parm, grated 

2 bacon pieces, chopped 

2 Tbsp of chives, chopped 


1) Melt butter in a large pot over medium heat. Add leeks and season to taste with salt and pepper; cook and stir until leeks are tender, about 15 minutes. Add broth, spices and herbs except for chives, and potatoes and bring to a boil. 

2) Stir in cream; reduce heat and simmer until potatoes are tender, about 30 minutes. 3) Using a medium sized skillet, cook bacon on medium heat until cooked through, about 7-10 minutes. Set aside until ready to assemble soup. 4) Cut each Madeleine into about 4-5 slices width-wise. Brush slightly with melted butter, and dip into grated parmesan cheese. Line a baking tray with parchment paper, and bake parmesan coated Madeleines at 350º F for 7 minutes, the parm should be nice and crispy and golden. Set aside to cool slightly once done and start to assemble soup, top with bacon bits, toasted parm Madeleines, and chives.