Julia Child’s Potato Leek Soup (Green Edition) | Jamie & Julia

This week I’m making Potato Leek Soup from Julia Child’a Mastering the Art French Cooking
#juliachild #soup #jamieandjulia
Mastering the Art of French Cooking Vol 1 & 2:
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Ingredients:
(I halved this)
3 to 4 cups, or 1 lb, peeled, potatoes, sliced or diced.
3 cups or 1 lb thinly sliced leeks including the tender green; or yellow onions.
2 quarts of water.
1 Tb salt.
4 to 6 Tb whipping cream or 2 to 3 Tb softened butter.
2 to 3 Tb minced parsley or chives

[@marie34K]

French woman here . This soup is supposed to be very green . My mother taught me to dice an onion , cook it in olive oil for about 5 minutes then proceed as you did .

[@Vera-kh8zj]

right! there was supposed to be an onion.

[@davidbreier84]

At home we make this similar, however my mother always used half water and half (chicken or vegetable) stock and a bit of white wine (if she wanted to be fancy) and then always added either some minced pork or some pork-meatballs

[@werbnaright5012]

Faie

[@etm567]

How do you make it green? Ignorant American here.

[@marie34K]

@@etm567 you buy leeks with long green leaves and use all the green from the leeks , you discard only the parts which are yellowish .Then when you blend it the colour is very green .Don't buy the leeks packaged with only the "white " part .

[@spacekingbobby9203]

Wanted to say, I've been single about year now. I've been struggling with depression and even just motivation to actually cook. Your videos have been really relaxing and inspiring. I made this tonight and I added smoked sausage and it was AMAZING. Thank you for the wonderful content and keep on doing you, man

[@Dad_Lyon]

He doesn't read the comments bro

[@civilizeddiva]

Hey there. I hope you are still enjoying your cooking journey. Part of the fun in watching this type of content is exploring new recipes and sharing the results by photo and narrative with acquaintances or new friends😊

[@saturday1066]

the YT channel "food wishes" has an asparagus soup that one of my favorite foods - similar in method to potato leek. (I made it with shallots - not onion like the food wishes recipe calls for - and I'd recommend that) I hope you're rallying ... and doing well

[@DanielWSonntag]

Yes smoked sausage!

[@DanielWSonntag]

​@@Dad_Lyon yeah but we do

[@marcandreyko4251]

this is one of the best cooking shows on YT. jamie is such a likable, relatable host and makes intimidating recipes accessible and entertaining. (and, may i add, he is also exceedingly easy on the eyes:)?)

[@TrainsFerriesFeet]

His picture accompanies the definition of adorable.

[@marcandreyko4251]

@@TrainsFerriesFeet indeed. i wish he had a gay, single, twin brother:)

[@blueeyedbehr]

@@marcandreyko4251 apparently, you've been reading my mind.

[@memahselfni]

I finally took the plunge and got the box set of Mastering the Art of French Cooking. I'm excited to get into it!

[@antichef]

Just dive right in. No fear!

[@karenshaffer1511]

You did earn an easy one! I'll flag this as an easy weeknight recipe and try it next time I see leeks.

[@antichef]

Give yourself an hour. Boom. Done!

[@kf4744]

Small tip for leeks. Cut length wise from root to the green leaves. Leave like 1” of the root uncut though. Then rinse with cold water from root to green to rinse any dirt out from the root part.

[@IgorEngelen1974]

Leek is an underestimated vegetable. Leek mashed potatoes with sauteed bacon for instance are a killer recipe

[@callmechia]

The editing, flashbacks, and music are the heart and soul of this series. Cracks me up every time. Bravo!

[@My5sons1114]

Jamie you are a pisser! That lobster bisque flashback had me cackling 😂😂😂

[@antichef]

😂 🦞

[@getgaymin]

Traditional French style leek soup is in fact green! You did it exactly right haha

[@TheMaggiemay77]

This is the only recipe of Julia's that I did -- about 40 years ago! Saw her on TV and wrote down the recipe. Mine didn't come out green because I didn't use an immersion blender so the pieces of leeks and potato kept their shape (no blending). I was always impressed that the soup was so rich yet it didn't have milk or cream, just water. Have to make it again!

[@emjaychally4826]

Hi from Australia! Made this tonight for dinner even though we're in the middle of summer 🤣. I just couldn't resist. So easy, so tasty, love your vids. Thank you!

[@jeannielawson3269]

One of my fav soups!! Now I want to run to the store for ingredients.

[@carolyn8073]

Perfect for St. Patrick's Day.

[@DanielWSonntag]

Ooop I loved her books. I used them a lot when I was teaching myself to cook

[@a.riddlemethis795]

Funny, I just made this soup before watching the video! I added cream though. My tip: 1. add a bit of bouillon (powder or half a cube) to the boiling water. 2. roast some bacon cubes and sprinkle them on the soup instead of parsley. You'll be surprised how fantastic it tastes. The colour combination is nice as well :)

[@lindadepascale8290]

I LOVE green soups!

[@ijustwannaleaveacommentony6511]

i make my mum's recipe from when i was a kid. she would add carrots and the vegetables would always be par-fried in butter before adding the water or stock or broth. i throw a ham in there, or chicken pieces or .. well anything really that you have but basics important

[@hunterjohnson7393]

Before you wash the leek, cut it from the root end through the end of the greens, leaving 1-2 cm (1/2") at the root to keep it together, then wash the dirt out, and cut across as you did. Makes it easier to get the dirt fully out.

[@johanmaass4687]

I love this channel! So many laughs 😂 But it always turns out great. I have the books but honestly only started reading Vol 1 like a story book. I get from them that Julia really had a good sense of humour, too. And I can just hear her laughing at what would come of my first attempts at of many of those "simple" recipes...

[@chrsd2536]

That looks amazing

[@JenMaxon]

Nothing is easier than Leek and Potato soup and it's reliably tasty. I make it very often in the winter.

[@sharoncobo5079]

“I hope I have enough leek for today.” Hubs and I are dyyyyyying. 😂

[@joshuapatrick682]

I’ve had a version of this that was the best soup I’ve ever had!

[@evilganome]

I see your knife skills are improving. Good on you. I will worry less about how many fingers you wind up with after you finish.

[@TokyoBlue587]

I just got my Julia cookbook today!! (Volume 1). Jamie, you have inspired me to try to make some recipes from this book. Maybe I will start with the easier ones like this soup, to kind of “ease into” French cooking. Order up!

[@saraatppkdotpt8140]

Enjoyed watching this video 👍

[@sour-cabbage]

yes! leeks!

[@annakout]

Love love love this soup. Great job Jamie!

[@Dylanareads]

I want to try this on Monday

[@carried9130]

Hiya Jamie, I just saw this video ealier today and low and behold, a Julia Child episode showing it is on now lol. Tech works in mysterious ways. It's titles The Way to Cook: Soups, Salads & Bread (1985), and showcases recipes and techniques for a new book. She used this recipe in that book as well. If you haven't seen that one yet, it's full episode is on KZbin.

[@FenrirInFlowers]

Leek and potato soup was the first recipe I ever made from Julia, and it was so delicious. Just watching this brought the memory of the flavor right back. Next time I find some nice looking leeks, this is getting made again.

[@naywrites6226]

Laughed so hard at the end with the (spoiler)!!!!

[@janettemasiello5560]

Your green potato leek soup looks wonderful ! More nutrients, I bet. The lobster bisque frightened me Lol

[@peredhillover1]

Thank you so much, I enjoyed your soothing cooking style.

[@hippeastrum]

Beautiful soup. I always make with some chicken stock too.

[@lindamjohnson4989]

Looks delicious

[@davidp2888]

My favorite French/Swiss restaurant does an amazing potato leek soup.

[@nomadmarauder-dw9re]

I've made this once. BUT had a version at a friend's house that used leftover roasted potatoes. Skins and all. These were a mix of gold and red new potatoes.

[@micheallebeau675]

Hallelujah

[@brissygirl4997]

If you didn't want to add cream or butter you could add some milk to the soup. The weather is cooling off here in Australia so it will be the perfect soup weather soon and this looks delicious!

[@DemetraChristakos]

Love your videos - just one suggestion - use more of the whites in your leeks and celery - easy to trim off the most tender parts

[@williamcornelison4721]

At least you mentioned the Leeks aren't that great... You Ain't Kidding.... But I love to make this soap.... and actually was requested to make this soup next month for some dear friends... I made it once before and they loved it..

[@ZKTillThaWorldBlow781]

Great recipe cooked it tonight since I can only eat soups at the moment after my wisdom teeth were taken out

[@hellomandarkk]

I love how he says "Tender Greens" lolol

[@ronschlorff7089]

Nice one, but no chaos on this one. Too easy, I guess. You did miss the iconic line from the original Julia show though. She starts out by saying: "First you take a leek!" LOL. Of course, the parody folks at SNL (back in the good old days when it was actually funny) had Dan Akroyd as Julia Child, and he did a funny take off on her cooking show, which was concurrent at the time. Check it out, it's good fun, like this show is good fun. If you don't have leeks, this is perfectly good as a potato and onion soup, similar profile since the leek is a form of onion. I might add a little garlic to it too. And your thick green soup could be lightly colored a bit with cream, or it is good as is and could make a nice vegetative sauce for some crepe dishes. Very versatile thing that, and that's what we want now a days "a bang for the buck" the latter being scarcer and scarcer to stretch! Cheers!! :D

[@lindamjohnson4989]

I subscribed today thank you

[@beachspirit2455]

The entire time I made this soup I was muttering to myself..why isn't she recommending chicken stock or vegetarian stock.....why not give it more flavor...then tasted when done I realized this is a fabulous soup that is stupid simple to make. Thank you so much for showcasing this recipe. PS used yukon golds...use Huckleberry Golds when you can fin d them just to try something different. I grow those and they are exceptional.

[@BenRangel]

Yo, I made this today and it turned out super thick and gooey. I assume from all the starch in the cut potato. Weird -my potatoe pieces were quite large. I'm no stranger to potato soups either but this was the first time I really cut up the potatoes, normally I just cut em in half. Apart from the texture it tasted great. Allthough gotta say Creme Nignon (green pea soup) beats it.

[@justinbouchard]

omg i can't believe you blended the lobster shells ahahhahahahha you are a champion dude lol i cooked overly fancy food for overly low wages for years and watching you struggle literally is curing my depression

[@civilizeddiva]

3:28: In an homage to this recipe, I made a low-carb version of this soup with green cauliflower and leeks💚😊

[@a697ag]

Stupid simple and delicious

[@FredJensen4745]

Julia says no blender as it turns it into something “un-French and monotonous” still looks amazing tho!!!

[@saturday1066]

you didn't add "too much" of the green. the issue was that the white parts of your leeks were incredibly short. buy leeks with longer white part will sort the final color without you having to change anything. p.s. if you care about taste and (yield), don't worry about the color.

[@nicolaablett7790]

Use the bullitt?

[@josephjohnson5056]

She actually does talk about blenders in the book and recommends against it due to it resulting in chunks of veggie vs smooth soup

[@plasticoyster8131]

Does your copy say “1 Dsp Salt” too? Has to be a typo.

[@waynerowcliffe6585]

He ran into that before. Dsp is dessert spoon. Looked it up just now and it's two teaspoons, vs. 3 tsp for a Tbsp.

[@jdoutdoors27]

Dude, its green!

[@antichef]

Hell yea!

[@ronschlorff7089]

Yes, we say "verdant" in cook-speak!! In artist-speak we say "veridian"; and it's a pigment on my painting palette, actually!! ;D

[@pwp8737]

Love Julia, but even this simple dish is too laborious. Jacques Pepin came up with a great hack that makes this dish quick and easy: take two leeks and slice them lengthwise and dice fine along with some green scallions, put into a hot stock pot with some butter that has started to froth and sauté , stir for a few minutes to soften the leek/scallion mix ,then add 8 cups of chicken stock and bring to a light boil for 5 minutes. Slowly whisk in 2 cups of dried potato flakes so no lumps form. Turn off heat and add some heavy cream and season to taste. In almost 10-15 minutes delicious Leek & Potato soup. Voilà

[@savourymilkman8147]

I've got way better leeks over by me in Whitestone. Super long whites like half an inch of leaf srsly it's awesome. shop around!

[@Buonarotti10]

Wash the cut leeks before committing them to the pot.

[@debbiehicks288]

I think it's supposed to be green, if I remember correctly.

[@lightgiver7311]

I don't want pureed soups, I want substance. Chunks of potatoes, carrots, onions etc. I make a wonderful roasted potato and garlic soup. Yes, small chunks of potatoes etc.

[@rockstertx]

Um.... visual fail, I make this all the time, and yes... you need better leeks plus I use a shallot and a touch of garlic...chicken stock instead of water. But hey if it tastes good... Bon Appetite

[@spin0za1]

Oy every time I see Jaime cut up leeks I just want to reach into the video and rinse them again thoroughly

[@TheMimiSard]

I am a little sad as to how much green you chopped off, but that is up to you.

[@meto2854]

Hey Jamie, love the vids. Essential question: how the fuck do I transfer all this American gibberish into metric system measurements?!?! I just got the book and opened this recipe and it completely ruined it for me. Any tips other than doing everything single measurement conversion on google??? Thanks!

[@antichef]

Quickest way for me is with my iPhone. I just ask Siri: “ what is 6 oz in grams” or “what is 1/4 pint in ml” or whatever, and she’ll tell me

[@meto2854]

@@antichef brilliant. Will do it so! I’ve had an Iphone for nigh on 10 years and have maybe talked to that strange robot female twice. Keep up the great work and many thanks!

[@antichef]

The strange robot is also great for switching from Fahrenheit to Celsius!

[@MW-rq5uc]

I think having it all white is a bit of a snob thing but I am not sure why. Remember, Julia was from an upper class background.

[@joshuapatrick682]

But that said your soup bowl is tilting me so hard for some reason…

[@samm9063]

Is that a spider tattoo on his right forearm? Why spider?

[@antichef]

It’s a memory from Belgium: Magritte’s ‘Man in a Bowler Hat’

[@TokyoBlue587]

@@antichef I love you have a Magritte tattoo

[@jenwade9487]

Sorry to say-but that’s not JC leek soup. French cooking is based on lots of butter, and cream. Which you didn’t even use. Or broth. The leeks and the potatoes should be cooked in butter and fresh garlic beforehand. You just basically just boiled potatoes and threw in some leeks.

[@etm567]

And that is not how you partially cover something. Did you not learn any cooking from your mother? Partially covered is when you put the lid on a pot and then move it half an inch.

[@etm567]

Please stop abusing your cookbook. Books are valuable things and should be treated as such, not manhandled

[@orsors2129]

Books that are read often are going to get banged up. Cook books even more so. I can't imagine a better compliment to a good book.

[@SharpAssKnittingNeedles]

As someone who has never tasted leeks, I always just assume they're like giant luxury green onions 🤔 are they really genuinely good tho? How can a vegetable that's just like a giant version of a small tender tasty one be good? Love some responses cuz i'm naive af

[@dickjohnson157]

Hate to correct your recipe, but it's wrong. Julia is notably known for her NOT EXACT wording contents wise heh, but if you watch the original video (beginning) kzbin.info/www/bejne/rZmUZIior5Krrrs, it's not by weight. It's literally by cups. So, she has a lot more potato in there than leek, and she also does very vague cup measurement, 5-6 cups of water as opposed to 4 cups or even a quart as her book suggests! As you can see in the video, her soup is runnier and also lighter-colored, even before she adds the cream! So your soup is incredibly leaky and probably too overpowering of the potato! So I think when she says in the book equal parts potato and leek, she meant by volume not by weight ;-;