I know this comment probably won’t be read, but I just recently discovers your channel and am surprised how underrated you are! All your cooking videos are absolutely amazing and inspiring, easy to follow and great tips! Your reaction videos are a pleasure to watch as well. I’m looking forward to watching your channel grow :)
Mystique Melody - As you probably know by now, James seems to read all the comments. I don't know how he squeezes them in, timewise, but he does. As to him being underrated, I agree, but I'm pretty sure that won't last for long. I give his relative anonymity, a year, at most. I'm a pretty experienced cook, and I learn something from every vid of his I've watched. He covers the basics, to the point of refinement, being the wonder of high and low tide.
Came from your reaction videos but I really like you broke down how easy it is to make this soup. I also like the fact that you said not to throw away the green part of the leek. Is there anything else you can do with the green portion besides making stock?
I'm glad to hear, In my chicken stock video and in my vegetable paella video. ua-cam.com/video/LexIjbE2pAs/v-deo.html I explain how to make vegetable stock, it's the same recipe without the chicken.
One trick when making a larger batch is to pre-wilt the leeks in the microwave for 2-3 minutes then put them in the pan. Not very chef-like but it works. I also do the with Lacinto before adding to a soup for cooking since even after preparing it can be quite bulky.
I am late :/ I guess it’s all gone!? We had company over the weekend. I do agree that this is great for summer. Those are nice looking leeks. I like that you don’t have to reheat as well. Thank you James for showing us how to make. Hope you are enjoying some nice weather :)
Thank you for giving the technicality behind your methods....I hate cooking..all I do is follow recipes and wing it most of the time...so when you explain your steps, it makes sense 🤗
This would be a great recipe for me to make for my boyfriend, I’ve been looking for things to cook that he could take to work and eat without much fuss on his break
This is a wonderful recipe Chef I've never tried Vichyssoise it looks delicious...30 degrees up there yikes no thanks haha I hope you're doing well and staying cool my friend!!!!
I remember the first time I tried vichyssoise, it was at a really posh Hotel in Bath called the Priory. I was very new to the trade and had only cooked in a couple of pubs. They said 'try this cold leek and potato soup', I didn't expect to like it but it really is lovely.
This looks delicious. How dreadful - I am french and I don't know it at all.. At least I do know and I will give it a go. Thank you for always adding historical parts to recipes too
haha it was made by Chef Louis Diat, he was French but made it at the Ritz in New York. I think Potage Parmentier is more common and Paté en croute of course! :)
Leaks are in the onion family so you can substitute with anything in the onion family or you could just use more onions then it would only be potato and onion soup but still it would be okay.
Great video and haircut! So I got kind of a random question. How often do you as a chef actually make stock? I always see videos where they say to save the scraps for stock but they always use boxed stuff. So do you actually make stock at home often?
thank you! when I run out, or if I have a lot of ingredients to make it. if you add up all the prices of the vegetables and chicken it's still cheaper to make the stock yourself if you making a lot it. then again not everyone will use 5L to 10L of stock.
Hi again James! I'll try this recepie tonight, my mom uses to do it a looot more creamy, so i can't wait to try it as liquid as you do. But i have a question regarding the chicken stock: i have seen your video and you prepare it in around 3-4 hours in a regular pot. Is it possible to prepare the chicken stock in a pressure cooker, say in half an hour or 45 minutes, and achieve the same result?
you make it so simple. you should react to Julia Child doing this recipe. I'm sure you cut 10 steps. And I absolutely love Julia, I wouldn't be watching this or any other cooking channel if I didn't.
James - Eloquently done (if I haven't said so before). Question, is this soup served hot or cold, or either? It seems you served it hot, but I think it might work well cool, as well.
@@ChefJamesMakinson - Potato/leek soup is something I've made a number of times, but I had no idea it was 'Vichyssoise', which is a very famous name. I've never properly blended it as you did (usually leaving it a little lumpy). Sometimes, I don't have leeks, so I go with what's on hand, but most of the time when I do buy leeks, it is basically for that sort of soup. Your tip of slightly freezing a baguette to be easier to slice thin, is the main lesson of technique I learned with this recipe, and I will definitely try it, next time around. Frequently, I would garnish (if I wanted to be fancy), with some thin slices further up the leek, cut on a bias and hard sauteed to crisp. Poor choice of word, but they sort of resemble diamonds and go over well by guests. Creme fresh (sp?), isn't very common here in the States, but I'll bet I can find some at Whole Foods, next time I'm out. I've heard people say you can (and I have), swapped it out with sour cream, but I'll bet there's a difference. Just as people say you can swap cream cheese for mascarpone, which I've only recently found out, altho similar, are pretty different. Anyway, it's on the list, and now I know how to make it properly, and to call it by it's fancy name. Thank you, as usual. Btw, I don't know if you have Trader Joe's in Spain, probably not, but they sell an organic sour cream to die for. Best I've ever tasted, bar none, and not much more expensive, should you ever get the chance. I don't know how or why, but it is in a league of it's own.
@@ChefJamesMakinson - I re-watched this vid of yours, and one of the first things you said is, 'cold French soup'. Sorry for missing that. I couldn't get it out of my head, so I made a special run to the store today, just to get the specific ingredients. No creme fraiche found, so some fine sour cream instead, but otherwise, just as you said. Immediately, I'm thinking, 'Wouldn't a little shallot, or perhaps a glancing blow of garlic be nice?', but I caught myself, and I am not going to over complicate it, at least not this time. Knowing now, that this potato/leek soup, is actually Vichyssoise, if treated right, I'll mess around later, but I'm gonna keep it to the classic form for now, having never done so before. I probably first heard of it, and developed my chunky version of it (quite similar), from Julia Child. Either her, or an Uncle of mine who fought in WWII. In one particular moment in time, in Vichy, which he was very fond of, having something to do with fresh eggs, wine, and women. I'm not sure the exact order, but those were what impressed him, and thus my young ass, most. I'm not saying which side he fought for, but place your bets. Side note, I have (had) another Uncle, who in WWII (shush), was in the equivalent of what is the CIA today, who met Julia Child, somewhere around Burma, or so. He met her, having something to do with her cooking up a 'shark repellent', or so he said. If it's true that Julia Child cooked up a shark repellent for the CIA in Burma, in WWII, I suppose that could be Googled. The reason my Uncle even thought to mention it, was that I was interested in her PBS show, French Cooking, whatever, and having looked at that, he recognized her immediately. When they made Julia Child he said, they broke the mold. I say, there is only one, was only one, and there will never be a more another one. I'm ready to go, and am about 30 minutes from launch. Btw, that bit of history you threw in there was great. Suggestion, when writing a book, I think that's something to remember. I'm off to make Vichyssoise.
Your girlfriend must be happy if you think that is only 1/4" instead of a full inch. I cut my leeks MUCH thinner, about 1/16". It works fine. I realize not many can easily cut that thin so 1/4" make sense as far as instructions bur those are fairly large pieces you are using.
@@ChefJamesMakinson You think things are smaller than they are, Uncle Roger type joke. You are right about the blending so 1/4" is fine it just did not look like that, probably 3/4 inch or 2 centimeter. I slice thin out of habit but 1 centimeter OK, I use them in other non-blended soups with other vegetables like fennel, etc. I just reminds me of when I see a chef say add 2 TB EVOO and they dump is what is clearly a full quarter cup, 2 TB can NOT completely flood the bottom of a pan.
I hope all of you are enjoying your weekend! here is another easy idea for summer! Gazpacho - ua-cam.com/video/LCtT76lv1FI/v-deo.html
I tried making this soup and it's incredible cold or warm. It's very easy to make and impressed my lady.
@@dickgrayson4325 I'm glad to hear that! :)
I know this comment probably won’t be read, but I just recently discovers your channel and am surprised how underrated you are! All your cooking videos are absolutely amazing and inspiring, easy to follow and great tips! Your reaction videos are a pleasure to watch as well.
I’m looking forward to watching your channel grow :)
Hello Mystique! Thank you very much for the nice comment I really appreciate it! :)
Mystique Melody - As you probably know by now, James seems to read all the comments. I don't know how he squeezes them in, timewise, but he does.
As to him being underrated, I agree, but I'm pretty sure that won't last for long. I give his relative anonymity, a year, at most.
I'm a pretty experienced cook, and I learn something from every vid of his I've watched. He covers the basics, to the point of refinement, being the wonder of high and low tide.
Came from your reaction videos but I really like you broke down how easy it is to make this soup. I also like the fact that you said not to throw away the green part of the leek. Is there anything else you can do with the green portion besides making stock?
its pretty fibrous so using them for stock or soups is pretty much it. the white part is the sweetest.
@@ChefJamesMakinson - Not sure if I got back to you about this, but I did do it, following your recipe, and it turned out fine. Very nicely so.
THIS IS SO COOL! It looks so possible to make at home. We'll see if we're going to try this for summer!!
This channel is a gem James, I love the little bit of history added too :)
Well played! The quenelle of crème fraîche is a nice touch! I love adding a few tongues of uni or some good caviar to vichyssoise.
Thank you Marc! caviar would go very well with this! :)
I had no idea you had a vichyssoise recipe! I will have to try this. Thank you as always, chef!
woww that looks so so tempting....wonderful sharing...stay blessed and have a nice day....👍🤗
Thank you so much 😊
Always a pleasure to watch your video Chef. Keep up the good content. Keep sharing. Stay connected!
Thank you so much T.C.! I hope you are well!
loved this video, can't wait to cook this. Could you make a tutorial for vegetable stock? Thank you.
I'm glad to hear, In my chicken stock video and in my vegetable paella video. ua-cam.com/video/LexIjbE2pAs/v-deo.html I explain how to make vegetable stock, it's the same recipe without the chicken.
One trick when making a larger batch is to pre-wilt the leeks in the microwave for 2-3 minutes then put them in the pan. Not very chef-like but it works. I also do the with Lacinto before adding to a soup for cooking since even after preparing it can be quite bulky.
If you make 10 liters or more of this you use the microwave? you can use a pan it's easier
Awesome channel and content, James! Please keep bringing inspiration and recipes 😊
Thank you! Will do!
I love your teaching style, always something new to learn from your videos… Thank you. Yummy and I shall definitely give it a try. ✨
I hope you will like it!
I am late :/ I guess it’s all gone!? We had company over the weekend. I do agree that this is great for summer. Those are nice looking leeks. I like that you don’t have to reheat as well. Thank you James for showing us how to make. Hope you are enjoying some nice weather :)
thank you Jerry ellen! I hope all of you are well! it feels like summer here! haha
I’ve never had this soup but it sounds great! Love potatoes and leaks together. -S
Thank you for giving the technicality behind your methods....I hate cooking..all I do is follow recipes and wing it most of the time...so when you explain your steps, it makes sense 🤗
Not a problem! Thank you Marjorie!
I just discovered this channel and it's awesome!
I subscribe right now!
Thank you so much!
At first I thought this was a soup made with skinned almonds, also served cold. Can't remember the name ... both look good!
Thanks for the idea chef it looks delicious, I will try it soon, muchas gracias chef
Hope you enjoy it!
May the Lord bless you and keep you 🙏 May His face SHINE upon you and give you PEACE ✨
thank you and you too!
I feel this is so easy to make.. Definitely gonna try
Damn, dude! Sorry I'm late for this one!
Basil OIl or Infused White Truffle Oil works for a topping too.
yes dill or parsley oil could also work, all of these are subjective
This would be a great recipe for me to make for my boyfriend, I’ve been looking for things to cook that he could take to work and eat without much fuss on his break
It is a good soup to make but preferably when it's warmer out you can heat it up if you want
Great Idea James,so easy and yet elegant soup! Thankj you very much !
you are welcome!
This is a wonderful recipe Chef I've never tried Vichyssoise it looks delicious...30 degrees up there yikes no thanks haha I hope you're doing well and staying cool my friend!!!!
thank you buddy! it has been very hot here!
Would love more recipe videos
I remember the first time I tried vichyssoise, it was at a really posh Hotel in Bath called the Priory. I was very new to the trade and had only cooked in a couple of pubs. They said 'try this cold leek and potato soup', I didn't expect to like it but it really is lovely.
I remember my father showing me how to make it years a go, super easy and tasty! I hope you are well Matt! it's definitely summer here!
Your videos like this make me miss being a professional cook.
The amount of hours per week are not fun! haha
Wonderful Video!👏🏽✨
Thank you!!
I love how creme fraish does not break...
This looks delicious. How dreadful - I am french and I don't know it at all.. At least I do know and I will give it a go. Thank you for always adding historical parts to recipes too
haha it was made by Chef Louis Diat, he was French but made it at the Ritz in New York. I think Potage Parmentier is more common and Paté en croute of course! :)
James this is such a wonderful soup and done so well! So gourmet and perfect for that chilly weather!! Well done!
Thanks so much! it is great for summer!! :)
This looks so good absolutely amazing. If I don't have leek is there any substitute for it?
Leaks are in the onion family so you can substitute with anything in the onion family or you could just use more onions then it would only be potato and onion soup but still it would be okay.
@@ChefJamesMakinson Thank you chef
Great video and haircut! So I got kind of a random question. How often do you as a chef actually make stock? I always see videos where they say to save the scraps for stock but they always use boxed stuff. So do you actually make stock at home often?
thank you! when I run out, or if I have a lot of ingredients to make it. if you add up all the prices of the vegetables and chicken it's still cheaper to make the stock yourself if you making a lot it. then again not everyone will use 5L to 10L of stock.
Made this today!! Accidentally used a little too much butter but still delicious, can you eat this hot as well?
I'm glad you liked it! yes you can.
Hi again James!
I'll try this recepie tonight, my mom uses to do it a looot more creamy, so i can't wait to try it as liquid as you do.
But i have a question regarding the chicken stock: i have seen your video and you prepare it in around 3-4 hours in a regular pot. Is it possible to prepare the chicken stock in a pressure cooker, say in half an hour or 45 minutes, and achieve the same result?
Yes you can! :)
you make it so simple. you should react to Julia Child doing this recipe. I'm sure you cut 10 steps. And I absolutely love Julia, I wouldn't be watching this or any other cooking channel if I didn't.
Great suggestion!
James - Eloquently done (if I haven't said so before). Question, is this soup served hot or cold, or either? It seems you served it hot, but I think it might work well cool, as well.
you have have it ether way but when hot it is usually called potato and leak soup
@@ChefJamesMakinson - Potato/leek soup is something I've made a number of times, but I had no idea it was 'Vichyssoise', which is a very famous name.
I've never properly blended it as you did (usually leaving it a little lumpy). Sometimes, I don't have leeks, so I go with what's on hand, but most of the time when I do buy leeks, it is basically for that sort of soup.
Your tip of slightly freezing a baguette to be easier to slice thin, is the main lesson of technique I learned with this recipe, and I will definitely try it, next time around.
Frequently, I would garnish (if I wanted to be fancy), with some thin slices further up the leek, cut on a bias and hard sauteed to crisp. Poor choice of word, but they sort of resemble diamonds and go over well by guests.
Creme fresh (sp?), isn't very common here in the States, but I'll bet I can find some at Whole Foods, next time I'm out.
I've heard people say you can (and I have), swapped it out with sour cream, but I'll bet there's a difference. Just as people say you can swap cream cheese for mascarpone, which I've only recently found out, altho similar, are pretty different.
Anyway, it's on the list, and now I know how to make it properly, and to call it by it's fancy name. Thank you, as usual.
Btw, I don't know if you have Trader Joe's in Spain, probably not, but they sell an organic sour cream to die for. Best I've ever tasted, bar none, and not much more expensive, should you ever get the chance. I don't know how or why, but it is in a league of it's own.
@@ChefJamesMakinson - I re-watched this vid of yours, and one of the first things you said is, 'cold French soup'. Sorry for missing that.
I couldn't get it out of my head, so I made a special run to the store today, just to get the specific ingredients. No creme fraiche found, so some fine sour cream instead, but otherwise, just as you said.
Immediately, I'm thinking, 'Wouldn't a little shallot, or perhaps a glancing blow of garlic be nice?', but I caught myself, and I am not going to over complicate it, at least not this time. Knowing now, that this potato/leek soup, is actually Vichyssoise, if treated right, I'll mess around later, but I'm gonna keep it to the classic form for now, having never done so before.
I probably first heard of it, and developed my chunky version of it (quite similar), from Julia Child. Either her, or an Uncle of mine who fought in WWII. In one particular moment in time, in Vichy, which he was very fond of, having something to do with fresh eggs, wine, and women. I'm not sure the exact order, but those were what impressed him, and thus my young ass, most. I'm not saying which side he fought for, but place your bets.
Side note, I have (had) another Uncle, who in WWII (shush), was in the equivalent of what is the CIA today, who met Julia Child, somewhere around Burma, or so. He met her, having something to do with her cooking up a 'shark repellent', or so he said.
If it's true that Julia Child cooked up a shark repellent for the CIA in Burma, in WWII, I suppose that could be Googled.
The reason my Uncle even thought to mention it, was that I was interested in her PBS show, French Cooking, whatever, and having looked at that, he recognized her immediately. When they made Julia Child he said, they broke the mold. I say, there is only one, was only one, and there will never be a more another one.
I'm ready to go, and am about 30 minutes from launch.
Btw, that bit of history you threw in there was great. Suggestion, when writing a book, I think that's something to remember.
I'm off to make Vichyssoise.
I find the immersion blenders produce a MUCH smoother puree then a blender.
Have you ever used a thermomix? Because you don't have to stand there and hold it while it is blending
Love your videos. Soup looks delish! But why serve so less!?
I'm trying to make it elegant for the photo instead of just pouring this into a big soup bowl
Grand. Please do a roasted bell pepper soup
I seem to recall having a version that used garlic. Any thoughts?
you can if you would like. garlic goes with a lot!
I've made a soup very similar to this but instead of the milk and heavy cream i grated a whole lot of cheddar cheese into it.
sounds like a cheesy soup! haha
Just made it, loved it and soon i'll be bathing in it... it's that good. ;D
Haha 😄
@@ChefJamesMakinson thank you for this recipe Chef
remind me of my mothers leak and potato soup if you take out the milk and cream
Why don't you wash veggies before cutting, why after cutting them?
I don't show everything every time, also you don't have to wash the potatoes if you are going to peel them.
Is it roughly even weight in potato onion and leeks?
You can adjust the recipe if you want
When's the next reaction video?
It will be Thursday if I can record another one this week for next Sunday.
Hope you can balance reaction videos and cooking videos in your channel, I'm 100% sure people would be interested in both content.
Wish I wasn't allergic to potatoes
Your girlfriend must be happy if you think that is only 1/4" instead of a full inch. I cut my leeks MUCH thinner, about 1/16". It works fine. I realize not many can easily cut that thin so 1/4" make sense as far as instructions bur those are fairly large pieces you are using.
What is this comment supposed to imply? "My girlfriend must be happy with me" you blend everything in the end.
@@ChefJamesMakinson You think things are smaller than they are, Uncle Roger type joke.
You are right about the blending so 1/4" is fine it just did not look like that, probably 3/4 inch or 2 centimeter. I slice thin out of habit but 1 centimeter OK, I use them in other non-blended soups with other vegetables like fennel, etc.
I just reminds me of when I see a chef say add 2 TB EVOO and they dump is what is clearly a full quarter cup, 2 TB can NOT completely flood the bottom of a pan.
Dude...
no but seriously that looks so good! gonna try it this weekend!