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

[@marijane8665]

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!

[@adamcotton2121]

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

[@anniehyams4477]

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 👍👍😀😀😋😋❤️❤️🌹🌹

[@Theskybluerose]

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 :)

[@JohnJude-dp6ed]

Serrano peppers I've tried adding to my taste and loved the soup. But other than my Serrano peppers your recipe and instructions are great. I want you to try Serrano peppers to spice your next batch. This is my first season of raising my own leeks and will be repeating in my garden. Big THANKS for showing and teaching

[@АнастасияКиселёва-у1д]

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!

[@michelinesarrail1790]

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]

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

[@michelinesarrail1790]

@@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]

@@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]

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

[@sogorgeous2257]

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

[@TranNhi-nd5qg]

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

[@qkayaman]

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.

[@paulinegdemkowicz3261]

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

[@HarrisPilton789]

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

[@chrisboggs4262]

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!

[@MrBatraaf]

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]

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]

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

[@markdawson9094]

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

[@doctorabrenda]

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.

[@thorsweig]

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]

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

[@DSherman50]

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]

@@FrenchCookingAcademy j

[@valiakikkidou9834]

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

[@FrenchCookingAcademy]

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? 😋

[@patriciatreslove4449]

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

[@Burevestnik9M730]

this deserves a Nobel prize. a keeper for all time

[@joshgonzalez6355]

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

[@alexandermethven]

what a brilliant guy.thanks,Stephanie.👍

[@annehyams7795]

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

[@trinity1022]

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]

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

[@HarrisPilton789]

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

[@HarrisPilton789]

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

[@MarciadaSilva-tg1sv]

I invented my leek. Potato and cauliflower only butter, salt and cumin and black peper it was phenomenal with zero cream and chicken stock.

[@axiomist4488]

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

[@kinglear5952]

Wonderful channel. Thank you for what you are doing.

[@sankalitabanerjee1690]

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

[@rhianhegarty3383]

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

[@meekomania205]

Soo good will be making frequently thank you

[@tiaraauxier8742]

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

[@karlbaratta9086]

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

[@khanscombe619]

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. (:

[@A_mysterygirl]

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

[@marikafejszes5394]

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

[@Bonstergirl1]

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

[@Justme77400]

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

[@ChrisX63]

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

[@SCCMEDIATV]

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

[@BoeingBonkers737]

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

[@Hello-ye2bi]

I love this soup.

[@normanteskey2229]

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

[@Epiphone1964]

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]

So you had the accident? Love the handle.

[@raleedy]

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]

not if you use a Bamix

[@watchgoose]

@@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]

@@watchgoose Many blenders have only one blade.

[@AnaSantos-jq4yi]

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!

[@sudhaseth2451]

👍👍👍 amazing looks delicious

[@cheesesteakphilly]

Can’t wait to try this!

[@dawnmoss5593]

Fabulous Soup!

[@zhoulina4055]

very nice👍

[@ello7222]

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

[@FrenchCookingAcademy]

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

[@reneejunette9952]

My favorite French soup! Thank you 🙏

[@cancel1913]

Love this soup and thanks for the wonderful video!

[@irisfarmer3274]

You are a super 👨‍🍳I love your instruction . I have just made the soup 🥣 delicious. Thank you😘🇬🇧

[@FrenchCookingAcademy]

glad you liked it we need to get started with soups again

[@amandawight7124]

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

[@KatAmbrose]

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! ⭐️⭐️⭐️⭐️⭐️

[@kipstrange1973]

I just made some, it's delicious.

[@foodiesflix6925]

Thanks for sharing, i have my recipe as well

[@tm-nz7yz]

Hi Stephane. First of, many thanks for your channel and bringing the beauty and simplicity of French cuisine to KZbin 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.

[@ronschlorff7089]

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]

Oh, and that was soooo on purpose

[@jonathanrobertson3406]

I always love your videos man. I cut my culinary teeth on making soup (CIA book of soups) and I think it is the best way to get into cooking because it makes use of so many culinary skills. Furthermore, if you do it right, nothing beats a proper soup. Honestly, I am surprised that more restaurants don't offer it as an entree. And as you demonstrated, it gives you an opportunity to practice the art of presentation with a bit of garnish. (Less is always more). ;P

[@ronschlorff7089]

I agree with most of what you have said. I made a nice butternut squash soup just yesterday, and I always order this soup if I see it on a menu; hot or cold. I'll make it as soon as I can get some nice leeks. But more is more, especially if it is bacon!! ;D

[@jonathanrobertson3406]

@@ronschlorff7089 Hehe, like comedian Jim Gaffigan says, "Bacon is like the fairy dust of the cooking world. You can sprinkle it on anything and it instantly becomes better."

[@slocad11]

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?

[@richardlumpkin4607]

Make lots of soup for winter!

[@SoTypicallyMeh]

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

[@puentenyc]

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

[@siis2170]

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

[@seamusdebuitleir20]

Thank you, and warm greetings from Ireland

[@FrenchCookingAcademy]

Seamus De buitleir thank you and glad Ireland is watching the channel 😁

[@gabrielaroman9743]

This is superb! Thank you.

[@katyyung6247]

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

[@melodied4314]

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

[@savasozdemir196]

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

[@jakekemp555]

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]

People used a Food Mille to purée soups and sauces.

[@harzallahadam451]

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]

+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]

Merci beaucoup d'avance ;)

[@FrenchCookingAcademy]

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

[@harzallahadam451]

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

[@carolirene49]

That soup is beautiful!

[@montreauxmerlot9664]

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.

[@zackarysteiner4998]

I made this two days ago and it was delicious!

[@FrenchCookingAcademy]

+Zackary Steiner Thanks for trying the recipe.

[@v.mcnally9161]

Merci 😘 j'adore French acent in English language. Bisous

[@FrenchCookingAcademy]

🙂

[@belka04]

Great recipes! Can you please make a pumpkin soup! Thank you in advance.

[@jashaskousbol3521]

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

[@irinapanfilova3095]

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

[@DabneyFountain]

Beautiful.

[@corksauve4949]

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.

[@RossPotts]

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

[@MrQwerty88]

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

[@watchgoose]

your math is fuzzy

[@MrQwerty88]

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

[@SuperSpecies]

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

[@henarthuri7238]

Hi, this seems like a really good recipe, but I live in the US. Is there any alternatives I could use for double cream?

[@mamawesley1166]

Double cream is heavy cream, like whipping cream between 35% and 40%

[@ems7623]

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

[@Happypenguin8866]

How many servings ? Can this feed 5 people ?

[@wonderful3239]

Hahahaha 😆you're the best cook

[@Burevestnik9M730]

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

[@winy68]

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

[@trinity1022]

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

[@FrenchCookingAcademy]

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

[@fibonaccisusan]

@@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]

Looks more like Devonshire cream to me.

[@GeoffreyGraham2]

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]

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]

+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.

[@waltermorim1615]

Bonjour chef. Since winter (if we can call it that) is around the corner here, I was studying some soups. At school just the other day I tested a delicious petit pois soup (peas, carrots, leek, celery and stock) and it was great. This soup you showed in the video is very interesting as well. At the begining you called it potage parmantier, but I also found it as vichyssoise. Are both names correct? When should we use one or the other? Merci beaucoup

[@FrenchCookingAcademy]

Walter Morim hi Walter the seasons are a bit different everywhere all of you guys in America it seems to be spring summer, on your autumn winter ( same here) I am going to have to mix all seasonal recipes 😁 for the soup the vichyssoise is similar but different , it has oignons in it and it is made with chicken stock and it is usually serve cold . That's how things differ in french cuisine. Little variation and different names.

[@FrenchCookingAcademy]

Walter Morim hi Walter the seasons are a bit different everywhere all of you guys in America it seems to be spring summer, on your autumn winter ( same here) I am going to have to mix all seasonal recipes 😁 for the soup the vichyssoise is similar but different , it has oignons in it and it is made with chicken stock and it is usually serve cold . That's how things differ in french cuisine. Little variation and different names.

[@tysvlogs5838]

Looks like you got an answer, but never the less... I popped in here to say the difference is that potato and leek is warm, and vichyssoise is served cold. Often vichyssoise will call for onion while potato and leek soup does not. Not so secretly, I like to add Dutch shallots whether I serve it cold or hot. (; Enjoy!

[@xdsmastermia]

what does leak taste like? never tried it

[@catsanddo]

you are a master at this. thank you for the edits. so smooth. I dig your stripes.

[@spiderbug23]

I have a couple questions, Why is sifting important and instead of using double cream how would it affect the flavor using whipping cream? Thank you

[@FrenchCookingAcademy]

+spiderbug23 hi there usually sifting is to avoid clumps forming in the preparation. when it comes to cream its all the same but called thousand different names in every countries. cooking cream, whipping cream, heavy cream etc.., basically what you need is a cream that is made just with milk, does not contain gelatin and contains at least 30 percent fat content. flavor wise the only thing that will affect it, is when additional component are added to the cream (thing like gelatin and thickeners . ) whipping cream is still good for cooking. just stay away from light cream for cooking and you will be fine.

[@spiderbug23]

The French Cooking Academy Thank you for answering my question. When I made the soup was too starchy is that the way it's suppose to be. Did I mess up somewhere the potatos had an overwhelming presence and I could barely taste the leek.

[@FrenchCookingAcademy]

+spiderbug23 that could be down to the type of potatoes you used. but it is a potato soup to start with so it will have mainly a potato taste. what proportion did you use?

[@spiderbug23]

The French Cooking Academy I used three small russet potatoes the size of a fist cut into cubes. Thank you for the feed back.

[@TalkShowKelly]

spiderbug23 russet potatoes are very starchy. Try Yukon golds next time, they are the perfect balance of waxy/starchy, and they will also add a nice mellow gold color to the soup. Their sweetness will also complement the leeks.

[@raleedy]

Chives are a good substitute for parsley.

[@Paladin2555]

I love that this recipe is vegetarian. Looks delicious....can't wait to make it!

[@lucrtrvl]

First Like, then watch. Soups are my favorite dishes! Love the content of your amazing channel.

[@FrenchCookingAcademy]

thanks a lot . juste did a cabbage soup video 🙂

[@carolinradcliff773]

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

[@SirAthanasius]

Nice. Subbed.