How to Make Potato Leek Soup | Food Wishes
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- เผยแพร่เมื่อ 15 ม.ค. 2025
- There is nothing better on a chilly, damp day than a steaming bowl of Potato Leek Soup; and conversely, few things are as delicious, and refreshing on a hot, sweaty day than a bowl of ice cold vichyssoise. As long as you cook the leeks long enough, you can’t go wrong either way!
Potato Leek Soup Recipe: foodwishes.blog...
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How to Make Potato Leek Soup | Food Wishes
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Check out the recipe: www.allrecipes.com/Recipe/256108/Potato-Leek-Soup-Vichyssoise/
This may sound silly, but I always watch these videos when I'm upset or try to calm down (mostly before falling asleep). Chef John's voice calms me down almost immediately.
so thanks for that :)
FYI, I only used "on fleek" so that it would instantly go out of fashion as soon as the kids realized a 53 year-old guy was using it.
Damn kids. Good job.
Food Wishes I forgive you.
(psst it's already out of fashion)
(You brought it back, though.)
I'm 30, and I don't even know what "on fleek" is supposed to mean.
Thank you for using "on fleek." I'm 49, and I also use it in hopes the kids will stop using it now that old people know their "code."
I made the apple and cheddar cheese soufflé yesterday for my girlfriend and I. My FIRST time and it came out great!!!! Thanks a million Chef John! I will never forget it.
"I've never been able to find vegetable bones" 😂😂😂
First thing we're gonna have to do is "take a leek"? Chef John, we're on to your jokes 😜
Thank you Chef John! I've already made 23 of your recipes and haven't been disappointed once! :)
I HAVE BEEN WAITING FOR THIS RECIPE, SINCE THE GRILLED CHEESE VIDEO!!!!
YuutoHiroshige that's a good video too.
I love the way you narrate these recipes!
soup season already started for me, made roasted butternut squash soup and broccoli soup. Next is roasted apple and turnip. Thanks Chef for all those wonderful winter delights!
Leek and potato soup is definitely one of my all time favorite!
Try this recipe without peeling the potatoes. Not really much difference in flavour but if it's all going to be blended (and if the potato is washed) ... then just keep the potato skin on. You'll Extra vitamins. (I've been eating potato skins for years)
I make mine very similar, but I start by rendering the fat out of a bunch of bacon and use that to cook my leaks. I also add a little of the bacon back in near the end. Very yummy on a cold winters day!
I always talk together with you the opening speech and "and as always, enjoy!" Parts 👌
I m french and I can tell you that your version of this soup is just yummy !!!
I love Vichyssoise. I make it all the time.
Chef Jon, I made this soup for my wife and myself tonight and it was easy to duplicate, creamy, rich, luxurious and delicious... this is a HIT... Thanks for sharing the recipe!! I've always loved leeks, but never made soup with them...!!
that fleek rhyme was fire af. You sir, win the internet. for this hour.
I made this today, my family loved it! So simple and amazing. Thanks CJ
Potato-leek is hands down the best soup out there, except cream of mushroom. And pho.
Right on!
I'd argue Borsch, but your options are great too.
Soup season is here yesssss!!
Finally ....A cooking tutorial that does not put me to sleep with the chief voice.
Sub !
Just what I need for this weekend as the temperature has reached 0*c, thanks chef!
That is a fantastic-looking soup. I'm going to make this right now I think.
I love your videos. I've been watching for years. Could you please do a Borscht recipe next?
Yay! More soup recipes please! ☺️
My food wish is a vegetable bone broth tutorial!
For cleaning leeks, I find the easiest way is to trim off the green parts you aren't using, leave the root on and bisect the leek lengthwise twice (quartering the column). Then just run the leek under the tap and rub with your fingers to get out the sand. It's a lot quicker and uses less water than then bowl method. Then slice the leek with a clean knife. The only disadvantage is your leeks end up in rather small pieces, but obviously for a recipe like this, that's not really a problem.
"I've never been able to find vegetable bones" classic
I love your sense of humor, keep going!
chef John, you make me so happy!
I've made this soup with bacon as an additional ingredient. It's sooooo good 😋.
Just kidding the soup I make is a bit different 😶I wrote that before I watched the video lol 😅
i want to see chef john play that piano piece at the end while saying "enjoy"
Since the potatos are going to be blended anyways, wouldn't it make sense to make them as small as possible to cook quicker? maybe the same goes for the leeks?
thank you very much for your videos.
Love your videos; entertaining and easy to follow.
Another delicious looking recipe. Maybe I'll try some this weekend!
Chef please answer! Where I live it's almost impossible to find pre-made chicken or any kind of stock, but it seems really difficoult to make it every time I want to make one of your recipes. Is it okay to use water instead of the stock in all recipes, or it does make such a difference that I should make an abusrd amount of it and freeze it?
By the way, I love your channel, you thought me how to cook, which changed my life, love from Hungary
Roast a whole chicken once a week. Save the bones and scraps, and make a few quarts of stock. Use or freeze, and you'll have enough for several recipes a week that use it. Thanks!
The stuff you make at home is on a whole other level from anything you can get at the store. I would also toss in a carrot, stock of celery, and an onion roughly chopped as well. We cook down stock about once a week and either freeze it in gallon bags or my wife cans it. Hard to beat.
Just get a big stock pot, make and freeze a lot of it, and its available. I keep a bag in the freezer for chicken bones...once they build up I make stock. Usually a gallon or 2 once a month. I like to freeze it in ice cube trays so its easy to reach in and grab by the handful as needed for recipes. Chicken stock is probably third only to salt and oil as a cooking ingredient.
You could also try to find bouillon cubes as an alternative that you can mix with water to create stock. It's not as good as homemade stock but will be better than water.
Water adds no flavor at all to a soup, so it would come out watery. But you don't have to make homemade stock every time. There are good packaged stocks out there, and personally I like Wyler's Bullion Granules for their convenience and taste.
With all the soups you've made over the years on your channel, what took you so long?? This is one of my favourite soups! :)
I know! He wrote THREE YEARS AGO in his Food Wishes blog that he couldn't believe he hadn't yet done this soup.
thank you chef john - you should update the split pea soup recipe!
LOL @ "I've never been able to find vegetable bones."
The very thought in my mind as you were finishing it up was, "Bacon!" Looks divine as is, though. A must try!
I'm a soup lover! And this looks so yummy and delicious! will try! But wondering if you ever tried with cabbage?
Thank you, Chef!
Love from Pakistan.
One of my most favorite soups. Thanks Chef!!!
Ooohhhhh, this looks so good!
I try to make my soups a day in advance. I find they taste even better. Hey Chef John, it was almost 80 degrees here today. It's no longer cold enough for this soup.
Make sure your leek is on fleek! That's so amazing! Love from a 17 year old!
Chef John, this looks amazing but how do you heat bowls?
I'm just here for Chef John's jokes😂😂. I never cook any of this stuff 😩
Mwamba Mwelwa i've never been able to find vegetable bones XD
Take a leek... and 3 or 4 more...
this looks so good! I'm definitely gonna have to make this when it gets colder
Just in time for the Weekend. Thanks, Chef John!
Funny, I was just on your channel the other day looking for potato leek soup! . We must be connected.
Thank you so much! I really appreciate your videos!
I had vichyssoise once. I took it home and warmed it up. It tasted just like soup.
How would have they done that before any type of blender? Yeah this comes from a person who seen Alfred the servant from Downton Abbey apply for a chef in training at the Ritz and they were going to make vichyssoise and did not show it. BAH! LOL! With some kind of masher, or ricer or mouli? Leeks and red lentil is a good to with a touch of cumin. Chef can you do a video on your version of Mulligatawny? Please, please, please!
chef john, haha.. veggies don't have bones! loved that!
leek is on fleek, brilliant.
Great recipe - can't wait to try it out. My potato leek soup is never on fleek :( Could you please do cauliflower/blue cheese soup sometime? :D My faaave
Looks amazing!
I'm a new subscriber, love your channel! Can't wait to try this recipe and the tomato bisque one. Thanks!
NOTIFICATION SQUAD 🔥🔥🔥
CHEF JOHN SAYING ON FLEEK IM SO DEAD
looks delicious
Yummy!
0:30 Ba Dum Tss!
Nice! Thanks for sharing!
Cheers from Norway!
I was expecting a "you're the boss of your vichyssoise"
This is one of the classics. Thankyou chef for bringing it to me. Now what type of bread to serve with it?...?...huh? :)
Man that looks good. Really want to try different variations of this soup. I'll make sure to try it as is but then im adding stuff.
I would have used that same "take a leak" line... Chef this is a Beautiful Soup... YumO! :)
Leek on fleek!!!!! 😂 gotta love Chef John!!! Can't wait to try the recipe.
"It's vichyssoise, sir. It's supposed to be cold." - Alfred
Laith that's what I was thinking about lol...I was watching the video thinking he was going to wait until it cools down to eat it
Chef John, I love love LOVE your channel! I'm a pretty competent home cook, but I nearly always learn something new from your videos. And yeah, and handfull of crispy bacon bits definitely would not ruin this soup. :)
Great soup
Great seasonal timing!
That soup looks really tasty.
Leek on Fleek, perfect!
Nice comfort food.
I just heated up a pizza the way you suggested in one of your videos, it's really stepping up the pizza game and I didn't think that was possible.
Leeks on fleek! Yaaaas Chef John!
You are the Twin Peaks of Potato Leeks.
do you have a recipe for almond croissants?
Great video as always... can't wait to try it with a bacon crostini!
nice chopping
Question:Cooking the leaks at that point,makes them usable for leak or spinach pie?
Chef John, could you make Creme du Barry?
Oh man, I love leeks. Never thought of putting them in soup. Any auggestions for what to eat with this?
looks yummy!!!
Will you please do a veggie curry or noodle soup, chef John?
"Vegetable bones"
God I love you man.
can you show me how to make pistachio baklava?
Hey Chef John, I love your videos. I was curious about soaking the potatoes before cooking them. Wouldn't that get rid of a fair amount of the much needed starch to make a silky soft soup? Or is it a minuscule amount?
nice plate
what kinds of pots/pans/knives do you use,
I think this is the first recipe where the first step is something everyone know how to do since they are born.
I'm a geek for leeks
I liked the vegetable stock joke 3:47 👍
Fishy Swan. My fave.
Made this at work today!
Is the recipe for Creme Fraiche the same, even though you made the video 5 years ago?