French style Leek and potato soup ( good practice for your first soup)

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Join my online French cooking classes 👨‍🍳: learn.thefrenc... How to make a simple leek and potato soup. well if you don't this is the step by step video recipe is for you. we are looking to day at the french classic soup called the "Potage parmentier" which is a simple but delicious creamy leek and potatoes and soup.
Soups are really easy to make and they will always taste better than anything you buy in a supermarket, when made from scratch. The key is to always get the best ingredient you can for your soup. you can also use this method with other vegetables as well, it is really up to you, so please make the soup YOU like.
in this video I will be using:
50 cl of vegetable stock
50 cl of water
20 cl of double cream
200 grams of minced leek (use only the white part of the leeks)
400 grams of non waxy potatoes (I used Dutch cream)
20 grams of butter
a pinch of black pepper
5 to 10 grams of rock salt
some flat leave parsley to garnish

Опубликовано:

30 сен 2024

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Комментарии : 195

@thorsweig 8 лет назад

You are pretty good man, thank you for making these. You should be a LOT more popular than you currently are, keep it up!

@FrenchCookingAcademy 8 лет назад

+thorsweig Thanks for that comment its always great to have support. it really helps!

@DSherman50 3 года назад

You’re right. I’ve watched many of his videos over the last year or so. His videos have always been top quality. He is a great teacher and has a great catalog of videos. Thanks to your comment I finally subscribed.

@henrynichols6599 2 года назад

@@FrenchCookingAcademy j

@MrBatraaf 4 года назад

Delicious recipe. I really love this channel. Every now and then you will hear some famous chef talk trash about classic French cuisine, because it's supposed to have evolved insufficiently. But trust me; there's a reason why it's called "classic". I live in Barcelona and nearly every new restaurant that opens here is either a burger or streetfood place. In that environment, classic French recipes are more like a breath of fresh air, rather than something outdated. Made this for my girlfriend and scored some serious bonus points 😉

@ronschlorff7089 4 года назад

Good! And there is a reason why the classics in music have withstood the test of time. How much of today's pop music will be played in even 100 years, but Beethoven and Mozart will live on. And so will classic French food. Would you rather have food squeezed from a tube (on a moon base) or this soup, whilst listening to the 9th symphony, after a hard day of mining minerals on the lunar surface!! : )

@thestudentcafe 3 месяца назад

Love this comment and I 100% agree. Not just trash talk about French cuisine, but most of the youtube so called chefs don't explain nearly as well as on this channel. AND, they almost always 'big' up their recipes with fancy edits or superlatives (trash talk!!!). No nonsense proper cooking here. I love this channel

@marijane8665 Год назад

I’ve been making Julia Childs recipe for vichyssoise for over 40 years and this is almost exactly the same except it’s served chilled. This is the simplicity of French cooking at its best…easy yet delicious. She garnished it with chopped chives instead of croutons. I’m going to have to get some leeks and make it again!

@Theskybluerose 4 года назад

Tried this for the first time 2 months ago and had it twice in two weeks! Now my parents are asking me to make it again because it is so delicious yet simple. Thank you as always :)

@Epiphone1964 4 года назад

Here's a tip I learned by accident... hot liquids expand exponentially, so you really want your soup to cool quite a bit before you blend it, unless you want it on the kitchen ceiling haha.

@chrismacdonald.6295 4 года назад

So you had the accident? Love the handle.

@raleedy 4 года назад

Immersion blender is safer. With a blender, air gets mixed in with the hot liquid and as it warms, the air expands. PV = NRT

@watchgoose 4 года назад

not if you use a Bamix

@watchgoose 4 года назад

@@raleedy only if you use the A blade to incorporate air. If you use the B blade, it will puree like crazy without lifting it

@raleedy 4 года назад

@@watchgoose Many blenders have only one blade.

@chrisboggs4262 3 года назад

I realize this is an older video etc, but this is a fav. I am about to make it for the 4th time and only found the recipe 4 or 5 weeks ago. So very easy and everyone loves it. I use Miso for the stock - that’s the only change I make! Thank you!

@HarrisPilton789 3 года назад

I made this soup with sweet potatoes, and added a little bit of cinnamon and nutmeg. It's delicious!

@trinity1022 8 лет назад

I made this tonight for dinner, after I got home from work. It was super easy and DELICIOUS!!! Also I made the carrot rappe!!! I'm so happy I found this channel! Merci beacoup!!!! Please keep making video.

@FrenchCookingAcademy 8 лет назад

thanks Seb's world its much appreciated. I will do my best to keep at it. :o)

@qkayaman 4 года назад

Another great recipe. This is probably one of the best cooking channels on here. I've cooked many of Stephane's recipes over the past year, and I can't remember a single one which didn't work out. They're all brilliant. I keep a notebook with all the recipes I cook, and if something doesn't work out I adjust the quantities and process for next time, but with Stephane's recipes everything was spot on the first time.

@MrQwerty88 4 года назад

"quarters" *cuts in 12ths and 16th*

@watchgoose 4 года назад

your math is fuzzy

@MrQwerty88 4 года назад

watchgoose I don’t think so lol. Everyone else agrees

@SuperSpecies 3 года назад

@@watchgoose 1 divided by 4 = 4 chopped pieces = quarters.

@ChrisX63 Год назад

I need to try this recipe, it looks amazing. What exactly is double cream though called for in the recipe?

@АнастасияКиселёва-у1д Год назад

Thank you very much for the recipes, dear author!😄 I made this soup with the vegetable stock from your other video and it tastes utterly perfect! The sweet taste of leek combined with the soft taste of cream are so excuisite, it tastes like something that would be served to you in some refined French restaurant! The texture is deliciously creamy and the soup is so filling!

@sogorgeous2257 3 года назад

The double cream called heavy cream here in the States looked like la crème fraîche which I absolutely would use.

@annehyams7795 4 года назад

Thank you doing a potato and leek soup french cooking style I love this soup, thank you so much for doing this recipe on a video. Annie

@markdawson9094 6 лет назад

I made a lower carb version of this by substituting cauliflower florets for the potatoes. Delicious!

@danielscullion3422 Год назад

You buy soup in the Souper market😂😉👍

@valiakikkidou9834 7 лет назад

I looked at almost ALL the postings for this soup and yours is by far the best! Thank you!

@FrenchCookingAcademy 7 лет назад

Valia Kikkidou thanks I really to get started with my soups series . Do you that there are a few hundred type of soups in France? 😋

@khanscombe619 4 года назад

A simple yet delicious family favorite. I make a creme fraiche to swirl in or Greek yogurt if in a pinch. & sometimes bacon chips. Great job. (:

@puentenyc 7 лет назад

S, curious why you didn't use 2 liters of vegetable stock? why the water and stock?

@michelinesarrail1790 3 года назад

I just found you and am very excited to be making this soup today. My French grandmother made this for me when I visited her, it is my most treasured food memory. She served it to me with a slice of crusty sourdough bread and some baby Anaheim peppers she let me pick from her garden.

@tiaraauxier8742 3 года назад

How exactly did you eat the peppers? Raw? Sounds interesting

@michelinesarrail1790 3 года назад

@@tiaraauxier8742 She flash fried them in some olive oil, stems on and seeds in. Delicious with a little salt on the sourdough toast. Today, peppers on toast is my favorite breakfast. BTW, my soup turned out beautifully, but I still need to practice more. Fresh thyme, methinks.

@tiaraauxier8742 3 года назад

@@michelinesarrail1790 thank you, that is so interesting. I'll have to try them. I have such wonderful memories eating at my great grandmother's house too. Family is so important

@blackhorse2947 7 месяцев назад

C’est ma soupe préférée de tous les temps. Merci d'avoir partagé votre version.

@ello7222 7 лет назад

This is one of my favorite recipes. J'adore la Vichyssoise! 😋

@FrenchCookingAcademy 7 лет назад

Lisett Liebreich thanks for watching. I need to make more soup recipes

@TranNhi-nd5qg 3 года назад

I am interested at French cuisine but bad at learning French, so your channel really suits me. Thank you for sharing!

@foodiesflix6925 4 года назад

Thanks for sharing, i have my recipe as well

@trinity1022 8 лет назад

What is the equivalent, in the US, of "double cream"?

@FrenchCookingAcademy 8 лет назад

HI Seb from I could find the equivalent in america for double cream is heavy cream

@fibonaccisusan 3 года назад

@@FrenchCookingAcademy Not quite the same. I haven't quite found the equivalent here in New York, but heavy cream will do for this recipe

@DogsRGr8 3 года назад

Looks more like Devonshire cream to me.

@reneejunette9952 5 лет назад

My favorite French soup! Thank you 🙏

@doctorabrenda 3 года назад

I love your recipes. I had a french cookbook but It was kind a difficult to follow. Thanks to you I regained my energy to try cooking French again.

@patriciatreslove4449 3 года назад

That looks so good, and easy thank you so much chef, stay safe, take care, we're all in this mess together.

@A_mysterygirl 4 года назад

Thank you for this wonderful recipe, I am making this soup again for the second time in two weeks.

@boogiedaddy3434 5 лет назад

"Cut into quarters." *Proceeds to cut into 12 pieces* Lol

@jjb2004mk2 5 лет назад

Quarters is a figure of speach in this context, not meant literally.

@guharup 10 месяцев назад

Dont like the leek to potato ratio of1:2 . The soup became extremely potatoee and very less leeky. Much prefer more leek, like in Marco Pierre White's version and maybe a little onion even.

@marikafejszes5394 6 лет назад

This by far, the best recepie, so simple and yet Delicious. Thank you shef.

@sankalitabanerjee1690 Год назад

Hi Sankalita here.. thankyou for your recipe..making it today Thanks

@Justme77400 5 лет назад

I love that knife you're using. This recipe looks so delicious. I'm making it this weekend.

@meridjal 3 года назад

Do yourself a favour and set playback speed to 1.5 (even the exaggerated french accent disappears)

@RossPotts 6 лет назад

I actually prefer the soup to be chunky. Still a good recipe. One of my favorites!

@janettemasiello5560 Год назад

What no onion? Lol I always put onion with the butter first. I like my soup a little chunkier but that's a personal thing, anyone can have it however they want.

@melodied4314 11 месяцев назад

What us double cream.? Never heard of it. Soup looks loveky.

@ronschlorff7089 4 года назад

Always remember a great Julia Child show from years ago, now they are obtainable on Netflix, when she made this soup; it was on live TV in those days (PBS). One of her lines from that show, when preparing her ingredients was: "First you take a leek...…" But everyone one heard: "first you take a leak.." LOL. Nice recipe here Stephane; and you did not fall into that English "word trap"!!

@fibonaccisusan 3 года назад

Oh, and that was soooo on purpose

@SoTypicallyMeh 2 года назад

Is there any difference between potage parmentier and vichyssoise besides temperature?

@savasozdemir196 Год назад

The soup is cooled down before blending en than passed through the strainer. Why does it need to cool down first?

@kinglear5952 Год назад

Wonderful channel. Thank you for what you are doing.

@sankalitabanerjee1690 Год назад

Only thing I don't get french cream and butter in my city of kolkata India 😔

@SCCMEDIATV 8 месяцев назад

It would be very helpful to know how many people are your recipes for

@Burevestnik9M730 3 года назад

I had trouble filtering the soup. this time I am going to use it all as-is, what to do

@meekomania205 Год назад

Soo good will be making frequently thank you

@Happypenguin8866 3 года назад

How many servings ? Can this feed 5 people ?

@kern1000 7 лет назад

Why not just make 1 litre of stock?

@HarrisPilton789 3 года назад

I bought potatoes and leeks today. I'm going to make this soup tomorrow!

@HarrisPilton789 3 года назад

My husband and I thoroughly enjoyed this simple yet delicious soup! Thank you for sharing the recipe!

@carolinradcliff773 2 года назад

What happened to the extra leek that was set aside in the beginning?

@stewartmcminn7773 3 года назад

How to make a French soup, watch a Frenchman cook it

@richardlumpkin4607 5 лет назад

Make lots of soup for winter!

@winy68 3 года назад

What’s the reason to keep your potatoes in water?

@anniehyams4477 3 года назад

If anybody out enjoys leeks and potatoes 🥔🥔then this beautiful delicious yummy leek and potato soup us for you as well that you so much Stephan @ French Cooking Academy for sharing this beautiful delicious yummy😋😋🥔🥔recipe and thank you so much for sharing the beautiful video @ French Cooking Academy 👍👍😀😀😋😋❤️❤️🌹🌹

@moonlight-kh6uz 3 года назад

that does not look like 50cl of beef stock

@katyyung6247 3 года назад

Hi Chef, where can I find the crème in Paris, France? I’m not sure if it’s called something else or if there is a brand you recommend? Thank you for your help. Merci

@xdsmastermia 3 года назад

what does leak taste like? never tried it

@paulinegdemkowicz3261 11 месяцев назад

Chef i made this soup The soup came out fabulous! Hats off to this fabulous warm comforting recipe. Thank you chef

@wonderful3239 2 года назад

Hahahaha 😆you're the best cook

@69beowulf96 4 года назад

Stephan, "rock salt is more concentrated" ? You mean it is more dense, maybe? What the difference in using fine salt and rock salt for cooking soup, when it dissolves in one moment? Sorry for critic but for me it sounds nonsense. Really like and follow your videos. I do like to make this soup, but til end I put green leeks in cooking soup and stop boiling to present nice green colour and leek pieces. Thanks for work you are doing. I have got many ideas from your videos.

@corksauve4949 3 года назад

I love this soup! But I have to admit I got this recipe from Alton Brown on Good Eats. It's very similar to yours.

@KatAmbrose 3 года назад

I've made this wonderful classic soup at least two times and it turned out great! Excellent recipe, simple and tasty. 😋 But when I strain it it gets clogged up in the strainer. Should I make it more liquid or use a strainer with bigger holes? I used a similar one to the one in the instructions. Merci! ⭐️⭐️⭐️⭐️⭐️

@axiomist4488 2 года назад

This is just my style : Simple and delicious. You can be having a real classy delicious meal in 1/2 hour.

@tm-nz7yz 4 года назад

Hi Stephane. First of, many thanks for your channel and bringing the beauty and simplicity of French cuisine to RU-vid and the 21st century. I have been researching this dish for quite a while and I was wondering if your ratio of leeks to potato is taken from Escoffier . I have found that with time it is tending to move in favour of leeks. Julia Child has a equal ratio of leeks to potatoes around 1960 while modern chefs are trippling on leeks compared to your ratio. Heston Blumenthal gives the reason for it, stating that leek makes for the flavour and potatoes for the consistency. He also recommends to precook the potatoes as leeks will only need 10 minutes of cooking time.

@ems7623 3 года назад

I've always thought of leek and potato soup as an English soup. Interesting.

@joshgonzalez6355 2 года назад

This one was really good. Real easy too. I'd recommend 1000%.

@montreauxmerlot9664 3 года назад

Question: Why do you add salt before leaving to simmer? I thought with soup you always add salt at the end in case of reduction, so the salt doesn't become too concentrated.

@alexandermethven 8 месяцев назад

what a brilliant guy.thanks,Stephanie.👍

@irinapanfilova3095 3 года назад

5:20 it takes 18-20 minutes once it started boiling to make the potatoes ready.

@BoeingBonkers737 3 года назад

Great method and well explained. I will try this tomorrow. Thanks for the vid!

@rhianhegarty3383 3 года назад

So many methods for making this, ive seen ones with and without cream and veg stock. They all loom delicious to me so trying both to see which is best lol

@joe7777b Год назад

🤪Double Cream!

@cheesesteakphilly 2 года назад

Can’t wait to try this!

@normanteskey2229 3 года назад

I’ve made a few of your soups they are amazing. Thanks

@karlbaratta9086 3 года назад

We just made this recipe, and it turned out fantastic!!! Thank you for posting this beautiful recipe!!!!

@siis2170 3 года назад

That mixer that you used is that cordless I only have one that has a cord can I use that or will I get electrocuted

@Bonstergirl1 3 года назад

I always make my own soups. theyre much more flavoursome and you can create your own as well

@tiaraauxier8742 3 года назад

Made this and loved it! So silky. Thanks for sharing the recipe

@adamcotton2121 Год назад

This channel and Not Another Cooking Show are all you need. No nonsense.

@GeoffreyGraham2 8 лет назад

I don't usually use a sieve when I make Leek and Potato soup, thanks for the tip. The other thing I noticed is the consistency of your soup isn't thick its a perfect

@FrenchCookingAcademy 8 лет назад

Thanks Geoffrey glad you like it. its a simple soup out of dozens I need to do, but it work well. Thinking about it I still have so much to cover on the channel still its crazy, I am going to have to post videos more oftens :o)

@deendrew36 8 лет назад

+The French Cooking Academy When I took myself through Julia Child's cook book, leek & potato soup was one of the first things I made. It's sooo good. I always thought of stuff with leeks as more English (British), but they seem to be used a lot in French cooking as well.

@slocad11 3 года назад

Hi, I wanted to make this soup, and I wanted a French instructor, so I turned to you. You gave great instructions on the ingredients, method and desired outcome. Nicely organized, recorded and explained without any distracting music or nonsense. Do French recipes for this soup sometimes include garlic or is it a matter of preference or region?

@justarandomguy2078 8 лет назад

Can i replace the double cream with anything else?

@FrenchCookingAcademy 8 лет назад

if you are not lactose intolerant you can just add butter at the end or even a dash of milk. if you are lactose intolerant you could be more adventurous and try a bit of coconut yogurt

@justarandomguy2078 8 лет назад

The French Cooking Academy Thank you! I don't know how you only have 3000 subscribers, your tutorials are the best on youtube

@amandawight7124 3 года назад

Love your recipe Stephan. Made it for lunch today, fantastic!

@cancel1913 3 года назад

Love this soup and thanks for the wonderful video!

@raleedy 4 года назад

Chives are a good substitute for parsley.

@harzallahadam451 8 лет назад

Enfin quelqu’un pour faire des vidéos sur notre belle cuisine sans massacrer l'accent anglais ^^ (amicalement ). Pourrais tu faire une vidéo sur "comment préparer" ce que tu appelle le "vegetable stock" STP ? ou peut on en trouver dans le commerce ?

@FrenchCookingAcademy 8 лет назад

+harzallah Adam Bonjour sympa de voir un francophone sur la chaine. Alors ca te dirai une demo sur comment faire un consome de legume... Allez, c'est parti! Prochaine video: comment faire un bouillon ou consomme de legume. Bises a tous

@harzallahadam451 8 лет назад

Merci beaucoup d'avance ;)

@FrenchCookingAcademy 8 лет назад

+harzallah Adam la video sur le bouillon de legume or vegetable stock is now live.

@harzallahadam451 8 лет назад

The French Cooking Academy Thanks a lot i'll take a look right now :)

@Burevestnik9M730 3 года назад

this deserves a Nobel prize. a keeper for all time

@SirAthanasius 8 лет назад

Nice. Subbed.

@AnaSantos-jq4yi 5 лет назад

Thanks for an very quick response, I make the vichyssoise without the onions and with chicken stock the rest is like like your recipe, I love fridge cold soups, I make gaspacho ,chicken puré,and a delicious pea soup,and eat them fridge cold all year round! Love your recipes!

@zhoulina4055 3 года назад

very nice👍

@jakekemp555 3 года назад

Hey, lots of love from Australia man. Just wanted to ask how did they do the recipe back in the day without a blender? would it have just been more chunky? witha masher or something

@debbiezullo7056 3 года назад

People used a Food Mille to purée soups and sauces.

@jashaskousbol3521 5 лет назад

Love your videos! Can you please make an asparagus soup. I finally made a semi-decent soup, after several attempts, which has a nice green colour and not full of pulp. I would love to see your version. Thanks