Learn how to make Potato Leek Soup Recipe! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Vichyssoise recipe!
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 :)
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.
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!
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!
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...!!
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.
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 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.
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.
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?
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 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
Was going to mention bacon but no crostini?!? This is my brother's girlfriend's signature dish and I must say, it's so good, I don't mind eating it cold, at room temperature or piping hot.
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!
If I wanted to, say, next Summer make the cold version of this, besides chilling and tasting for seasoning afterwards is there anything else different that needs to be done?
