How to Make Potato Leek Soup (Vichyssoise) | Chef Jean-Pierre
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- Опубліковано 28 тра 2024
- Hello There Friends! Potato Leek Soup, classically known as Vichyssoise, is a versatile dish perfect for any season. Enjoy it warm or chilled and indulge in one of the creamiest, most luxurious soups you'll ever taste. Try my Vichyssoise recipe and find yourself savoring it throughout the year. Let me know what you think in the comments below!
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I was just talking to my parents yesterday how a 10lb bag of potatoes was cheaper than a 3lb bag, and how I haven’t made potato soup in a while. Then Chef comes along and drops this video! Life is wonderful friends, never forget that.
Last week I was talking about foods that I used to eat when I was a kid in Ireland that I've almost forgotten about now that i live in the USA and I specifically mentioned Potato Leek soup and thought to myself I should make it myself!
They're 8 pound bags now.
Disguising price increases.😢
I paid $10.90 for a 5 pound bag of golden potatoes in the Bahamas. I almost croaked.
@@henriettalowe4689 The price you pay for being on a island.
Alaska is over the top too.
Thanks your comment made my Day !
Chef Jean Pierre - The Best Channel on UA-cam!
I enjoy wTching your cooking show. So much to learn. I am from philippines. I love cooking so much. But i lack in gadgets to be able to do the good cooking
Keep sharing. Thank you for your knowlesge amd skills.
I think so too. The content and delivery have no equal. WTG Chef Jean-Pierre.
Yes. Absolutely!
Best? Not sure, but certainly most useful.
@@JL-yo1du Most useful is huge. Best cooking show for sure.
The thing that I like best about this channel is Chef’s fun personality and the classic foods he makes. The new fusion stuff is ok. However, there’s nothing better than the classics.
Exactly!
The classics are classical for a reason: *THEY WORK* !!!
I agree 100 percent.
At the start of Chefs videos I say, along with him "Well Hello friends"!
So you'd prefer if he just stuck to "classics"?
@@ulmwurttemberg1682
No, of course not.
I'm perfectly happy to try new things, but I'm often underwhelmed by them --- but who knows? It could be a new Classic!
Texture the conductor of flavour, has been one of the most important things you have taught me. Thanks Jean
In this troubled world we need more people like you Chef 🤗❤️
I just recently found Chef Jean Pierre. Glad I found him. He adds humor to his cooking. Reminds me of when I used to watch Justin Wilson and his cooking on TV, many years ago.
Now that you mentioned it, Chef J. P. *DOES* give off something of a Justin Wilson vibe.
Just one more reason to keep watching!
The first time I heard Chef JP say the word ONION, I thought of Justin Wilson. Their pronunciations are identical.@@supergeek1418
I guarannnnntee
@@oyotundookubegwa520
😁
"It's good for you to see me!"
Best teachers are hilarious💯
Love him🥰
My grammy used to make this for me...thank you for bringing her back to me, even if it was only for 14 minutes. Love your channel chef.
But why only 14 minutes? You could make this for yourself and honor your grandma's legacy at the same time. Teaching the next generation the past is a special part of what makes us human.
The chef's video is only 14 minutes long, friend. I plan on making the soup to honor her@@privacyvalued4134
I went to a French culinary school but never worked in the industry at all (unfortunately). The feeling I get when I watch your videos make me want to chase my passion of cooking professionally but I’m at a age where I cannot afford to start from the bottom and work my way up
Probably as pile of Hispanics to compete with anyway.
Your timing is impeccable, dear Chef Jean-Pierre! August 12 is the birthday anniversary of Antoine-Augustin Parmentier, who promoted the potato as good, wholesome food for humans. Potatoes, as you know, were considered food for pigs, or even worse, as poisonous. Parmentier turned all that around, and this soup, in a little more primitive form (using water instead of stock) was originally called "Potage Parmentier".
Look at the Tomato, leaves bake you sick but not the fruit, Cherry and Peach pits are toxic but not the fruits but coffee beans are the pit but developed caffeine to kill insects. Worth is always in balance with the worthless waiting to be revealed. Rice Bran Oil is the perfect oil for most cooking, a former waste product as was was cottage cheese, curds and whey, whey is processed for protein powder. The list is moderately long.
We can’t afford cream, but my daughter convinced me to add a can of evaporated milk instead. It added such richness and that odd flavor of canned milk, was not noticeable!
My gosh, Chef! The emulsion blender looked like an outboard motor for a little boat!! 🤣🤣🤣
Looks amazing. Simple recipe, few ingredients and tons of flavor for sure.
Thanks for sharing....😊
Leeks and potatoes. Hard to go wrong with those!
Huge fan of this classic. Everyone should have a potato soup recipe in there arsenal.
The laugh at 7:57 is everything 😅
I aways love the subtle sweetness of rendered onions.
No better way to finish off my week at work than watching chef enjoy his dish! 🤗 Thank you chef!!
Whether it's finishing the week, starting the week, or mid-week... Chef JP is the absolute best. ❤
This will be our weekend family meal. Your channel is the only time the whole family watches anything together! Thank you, Chef. Love from Pakistan 🇵🇰
I love how he always says “nothing fancy” when it’s fancier than anything I’ve ever eaten at a restaurant, let alone cooked myself
😂😂😂😂😂 nothing fancy😂😂😂 Chef is so funny love your humor❤and your delicious food❤
my favorite show in UA-cam! Thanks!
You can really tell how much Chef loves to cook 😊.. he gets soooo excited !! I love his videos.. the BEST ever 🎉🎉
Chef, I love your presentation of classic French dishes. My neighbors actually ask me what's next? I give you all the credit of course.
Chef won't just make your cooking better. He'll make your life happier.
You cook and teach and entertain, sometimes all in the same sentence! How wonderful to learn from the master in such an accessible way. Thank you Chef JP!
I just love this guy. He’s so likable…and makes beautiful food, too.💛
This recipe is incredible. I love it. I have made it a few times. I put it in the blender instead of using my emotion blender to get it smooth. Thank you Jean Pierre for your wonderful recipes. May you Rest In Peace. I cringe at the times he says he loves life. He’s cooking for Jesus now.
Merci beaucoup, Chef JP! La culture française m'est trés adorable. Je suis anglophone et Fidjienne. À 18 ans j'ai reçu une bourse du government Français. J'appris la langue français à Vichy mais je ne connais pas la Vichyssoise. Vous êtes adorable de me l'avoir faire connaissance. Que Dieu Vous benisse! Salutations depuis Les îles Fidji dans la Pacifique Sud.
huh
@@briandavis9952 J'assume que la soupe Vichyssoise vient de Vichy en centre de la France?
I do not think JP is acting so muich. I think he is a genuine good man and salute.
🙏🙏🙏
@@ChefJeanPierre Thank you JP. 27 yrs US Infantry and you have given me a hobby. Will never be a Chef, but will stop burning salads. Thank you
Had a Tim Taylor moment with that blender.
I had no idea this could be served hot! I love leeks!
This is very close to the way I make mine, but my Italian heritage demands that I add a few scrapes of nutmeg. Now, even though it's 105 degrees outside, I'm making soup. Thank you, Chef JP 😀~ Lisa
I'm Polish, and my Busia (grandmother) always used nutmeg in her cream of potato soup, too --- which is why I use it in *my* Vichyssoise, as well!
Then try it in mashed potatoes without the leeks as well.
Love this soup. My mom was a big James Beard fan in the 70's (I now know how fortunate I was) so we had Vichyssoise often. We'd eat it hot and unblended (chunky) at night for dinner and then cold and blended (smooth) the next day for lunch. I make it for my family. It's important to start or continue traditions like these. I think of my mom (RIP) when I make her dishes and I hope my kids think of me when they make mine (or hers through me).
I woke up this morning to an OK day, then I watched Chef J.-P. "THE" chef and suddenly my day transformed into a fantastic day. Merci, mon cher. - Rosalind -
Chef I have been making this ALMOST exactly the way you did for years. The only thing I did different was to sweat the onion and leeks in about 4 tablespoons of butter. When enjoying it cold I also like to add Louisiana hot sauce. This is the dish that led me to truly understand what you mean when you talk about the pleasure of leaving it on your tongue to appreciate the flavor and texture before swallowing it. Thank you so much for sharing your gift and talent.
I have put you as my #1 Chef! LOVE LOVE LOVE "Potato Leek Soup"! Yum Yum Yum! My favorite!
Awesome chef! How about a zucchini stew recipe?
You're a treasure, Chef.
I love this soup served warm with bacon and some cayenne sprinkled over on a cold nasty day.(And yes, cold on a warm summer day is also nice)
so simple, so beautiful, and I love the so called "old fashioned" decorations a lot
Perfect timing! My garlic, onions & potatoes have been harvested, and I'll be pulling my leeks this weekend. 🤗
Now I cannot wait for Fall and Winter. Lovey the hot soups:)
mixing the whole thing makes it a lot lot better like chef JP says !!
Soup, that classic summer lunch! 😏
Thanks, Chef! Can't wait to make this.
Reminds me of the first time I had Vichyssoise at a French restaurant in Stamford, CT 20+ years ago. Yes, Chef, my tongue still remembers the flavor and texture of that Amaaaaazing soup! I knew it was typically served chilled, but I got the sense the server thought of me as another brutish American diner, so I decided to play the role. When he presented the check, I offered my critique that the soup was delicious but the chef apparently forgot to heat it up because it was very cold! With raised eyebrows and pursed lips, I could tell he was silently saying, "idiot!" -- until after a few seconds he got my joke and we both laughed. We played out that scene every time I went back to that restaurant for their Vichyssoise.
That emulsion blender looks industrial, what a beast!! 😂 Great recipe as always Chef.
I made this all the time in Skyrim!
Thanks chef, it’s always a good day when you release a new video ❤
Health and stamina regeneration!
Fellowship through good food.....God bless you chef ❤
Wow that Potato/Leek Soup is delicious , never tried that green oil decoration, thanks for the tip Chef JP.
It is always a beautiful moment when Chef JP is in the kitchen. Thanks for sharing your beautiful videos.
Chef: I could live on soup alone for the rest of my life. This, along with lentil and chicken soup, happens to be one of my favorites. I will definitely be using this recipe repeatedly. Thanks!
❤❤❤❤❤ Thank you for teaching us💃
My pleasure 😊
I love the off camera ending. Chef JP is the best.
That soup... it looks mind-altering. Must make it
Hooray! I have been waiting for his recipe!
I've never been one for cold soups but that looks good...hot. Very beautiful presentation Chef.
Ahhh vichyssoise!! When I make that soup, I can eat it for breakfast, lunch and dinner!! 😋 ❤
Schmeckt schon beim zuschauen.
He is such a charming man! I have worked in many restaurants with lots of temperamental chefs. I’m sure he would be a joy to work for! He seems like he would teach while working ❤
We just enjoy listening to you 'your hardwork all these years'❤
Hi chef J P love this dish not made it in years 😋😋😋 keep them videos coming have a great day , from n.irel
One of the best soups. Potato and leek. Classic :)
I laughed too hard when chef pulled out the immersion blender 😆
Excellent! I've made potato leek soup before and now I'll try it chef's recipe and way. I've made many of chef's recipes and they've all turned out well. Some have become family favorites and I had to up my game as one of my brothers is a chef. And he loves Chef J-P as much as I do!
Chef, I don't what I like more to make the soup or to watch your excitement making it! Beautiful ❣️ Thanks Chef 🤗💞🤗 Blessings 💕
Dear American Friends, we are lucky on this channel because Chef Jean-Pierre is the disciple of Auguste Escofier; Joël Robuchon and Paul Bocuse! As French, I rediscover the great recipes of my country explained in a good mood, in a very precise way and with a lot of pedagogy. Not to mention the wonderful Italian recipes inherited from his mother! A great moment with each new video. Thank you Chief!
Somehow, I missed t your comment 8 months ago! I just wanted to thank you for the kind words! 🙏❤️
@@ChefJeanPierre Cher Jean-Pierre, don’t worry ! It’s a good news : you have too much followers to answer 😉 !
Love this soup and make it regularly but made it chef jp's way today and it's the best I've ever tasted. Thankyou 🙏
I make potato leek soup a lot (mostly hot), but it doesnt look like that. Presentation is everything! 😄 Haha.
Chef, I have made this a million times. We love it. Let's see what I can learn from a pro and improve mine. I don't use onions or cream or sour cream. I will now!
Amazing I ❤your chanel
LOL...love the rolling eyeballs. Once again, there is no mistaking your passion for cooking. Vichyssoise tomorrow. Thanks.
This brought back memories. Thank you. Eva
12:04 "Ice Crew Skeepe". I'm adopting this word into my vocabulary now. xD
Ohh I’m definitely trying this 😃🥰
You’re making me more than hungry. Affamé !
My Vichyssoise wasn't bad, at all, but it always seemed a bit thin. Now I know why: too much chicken stock. Thanks, so much, for that tip of how much chicken stock to use. I can't wait to try it!
Also, definitely a big *YES* to the garlic! Besides the flavor, it helps keep away vampires!
I always wondered how to make this, thanks, chef!
Three cheers for the French bourgeois family lunch-restaurant presentation... That's a flavor all of its own 😊
I've been waiting for this one!
Chef!!
You’re enthusiastic and energized approach to many of your dishes is why I just live watching your videos and attempting the same recipes!!
Thank you so much for all your hard work!!
Tell Jack he’s amazing as well!!
You two are a super team !!
Have you thought of making a cook book?
I’d totally buy one!!
Have an amazing weekend!!
He has a cookbook
Hi Chef. I made the soup today (let it cool for about 1 1/2 hrs). Couldn't wait 24 hours. My wife and I enjoyed it very much. It was great. Your video and instructions were right on. At first, when I was adding the chicken stock, it only took only 4 cups to "just cover" the veggies. However, after doing the immersion blend I found that the soup was way too thick, so I ended up adding the rest of the stock to get a much better consistency, as you stated. The green oil was fun putting on the soup and making the hearts design. We ended up adding a bunch of lines of green oil on the soup because it tasted so good, along with the dollop sour cream. I did add some fried bacon bits and some smoked kielbasa chucks to the soup to get something to chew on. I liked the idea someone on this thread suggested to save some of the potatoes and cube them and add them to the finished product. Anyway, thanks again for the great recipe. We'll be eating the rest of the soup for dinner tomorrow.
Love the recipe. I would like a class on cooking different types of bacon ( baked, fry , glazed and chorizo)....also how to temper pots and frying pans ❤
I L❤ve this soup!!!! It's one of my FAVORITES! The other favorite is the Butternut soup!! Thank you so much!!
Jack! I love the hard work you put into these vids! Thank you!
Also, the prep chef and assistant! ❤❤
🙏🙏🙏❤️
JP, I love it. My Mum makes the best pumpkin soup and she uses almost all of these steps. Next time make a pumpkin soup with cinnamon and nutmeg...
I love how Chef Jean-Pierre not only loves to cook but loves to enjoy his creations! The after video is almost better than the main video. :)
Smooth lessons from Chef JP - unexpected.
Love the fact that jp can make something look so elegant but so simple at the same time. Thanks chef.
Made it. It was delicious. My first time ever eating leeks.
Thank you!
What happened to the chives? 60 years ago I was brought up on this cold soup. Always had fresh chives from our garden. This recipe is a masterpiece. Michelin Star.
Caldo Verde is still my favorite potato based soup, but this one I will make and I will do it exactly like Chef Jean-Pierre did. All the dishes I copied from this amazing Chef came out so good, I thought I could actually cook for real rofl. Thank you once again Chef.
Mine took three hours to cook, I am cutting them MUCH smaller next time ...
I haven't had a potato in three years but I'll make an exception for your Vichyssoise. Thanks a lot for taking me off my diet, Chef.
Why would anyone give up potato
@@E_O_S_
Low card/Atkins diet.
Chef didn't burn his mouth today! I am definitely doing this, this weekend.
leave it on your tongue, don;t swallow it right away ... expert recommendation Superb vid. Thanks, chef.
You had me at "potato & leeks" 😋 excited to try this recipe! Thanks Chef!
I love kitchen gadgets just like you
Thanks! nothing new here, I've been doing this so many times already, and it's so easy to get perfect. One of the best recipes. Only not always we have good leeks around, and you gotta have good leeks for this soup.
One more thing - we add some finely ground white-pepper-corns (the peeled peppercorns) which adds just the tiniest "sting" to your byte of cold refreshing comforting soup. Dunno if that's "a custom" anywhere, but that's how I do it.
Great, I'll make this soup tomorrow noon.
Thank You
Got my leek and potatoes.
Will make it! 😊😊😊👌🏼👏🏼🙌🏽🫶👩🏻🍳🙏🏼🙏🏼🙏🏼
Watching JP makes me smile. Haha so simple yet elegant. Love it.
You taught so much with this simple soup.
That finished bowl of soup is a thing of beauty.
@WilliamsElaine
In Finland this is one of the most common soups we eat, always served hot 😋
Maybe because we have super cold, dark and so looooong winters 😂🤣😂