My Favorite Potato Bacon Soup | Chef Jean-Pierre

Hello There Friends, Today I'm going to be showing you how to make my Favourite Potato Bacon Soup. Perfect for a cold or even hot day! I love putting a salsa so to say in the middle of all my soups to give it a wonderful texture. IT'S ALL ABOUT THE TONGUE! Let me know what you think in the comments below.
RECIPE LINK:
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[@BBQDad463]

I just finished making and enjoying a full batch of this soup. Wife, Daughter, and I all loved it! I was not shy about the herbs. I think I made a slightly-oversized batch of the salsa but it adds a lot to the soup. Anyway, this is great stuff. Thanks for this recipe and demonstration, Chef!

[@ChefJeanPierre]

That is just awesome to hear !!! I am so glad your family enjoyed it! 😊👍

[@labla8940]

@@ChefJeanPierre A Stalk of Celery Spear of Asparagus

[@katiemcdavid4124]

Your videos aren't too long; they are addictive. I live them and you. Thank you!!!!!!!!!

[@claudesergerie4147]

Toujours agréable de vous regarder et de cuisiner vos recettes!

[@lauracroft9671]

Chef Pierre I have a question I have some parsnips that I need to use I thought about putting them into the potato soup recipe will they work with it and I have half and half can I use that instead of cream ?

[@patrickramos915]

Don't apologize for talking too much Chef, we are listening to all the things you teach. Thank you

[@joforrest1]

I literally only tune in for the talking, could listen to him for hours 🤣

[@saltyhuckleberry]

Truth man i tune in to listen and learn keeps things interesting it would be a boring show if he didn't talk makes it fun and human

[@theoldbigmoose]

Would any student of Physics tell Einstein that he was talking too much? No, we would sit at his feet, absorb every morsel of insight, and ask as many questions as he would allow.

[@gkazalex1825]

@@theoldbigmoose Only thing Einstein did not know physics

[@JordonBeal]

@@gkazalex1825 Are you brain damaged?

[@theoldbigmoose]

I couldn't believe it when you said "I am retired..." That in this phase of your life, you have dedicated yourself to helping all of us learn to be the best cooks and food providers for our family. This level of instruction is unobtainable to the "common man/woman". Thank you Chef!

[@drk321]

I have to say, I spent over 20 years in the culinary arts and Chef John has clearly spent time in the trenches. He is intuitive. This is very different from the faux chefs on KZbin or some that have only spent time at an academy and had no real worlds experience.

[@corryjookit7818]

@@drk321 Some examples so I can avoid them please.

[@drk321]

@@corryjookit7818 You mean I gotta work? OK, I will link a handful of links that IN MY OPINION ONLY go from best to worst. Pay attention the the best sites more than the worst sites: kzbin.info kzbin.info kzbin.info kzbin.info kzbin.info followed by: kzbin.info kzbin.info kzbin.info kzbin.info YRMV This list is from people that seem to come across with actual training but I want to add one from someone that seems to have learned from her family and culture. I have tried and tested many of her recipes and have learned a LOT from her (I adore Mexican food): kzbin.info

[@shereef3823]

I am retired also...since I cooked/baked for a living, until I was early '30's, I am extatic to get back to 'cooking and baking' since I have retired! Thanks for YOUR videos. I watch them all the time...God bless you!

[@OldRhino]

These videos can never be too long, because they're such a treat to watch.

[@zombiemistress52]

Ikr? He needs to make Oñyo tshirts tho!!😍😍😂

[@jonnyc4744]

Agreed

[@robertakerman3570]

And what about that Olympic ONYO toss--- 10.0! (a slight rolling-but stayed in the bowl)

[@henrylee8688]

J 9

[@fepethepenguin8287]

@@henrylee8688 lol J9 . As in "the thing?"

[@Dillondeitz]

I have so much respect for anyone who has done anything for 50 years and still approaches it with a child like attitude of fun and wonder.

[@jean-jacqueskaselorganreco6879]

this is so true, that happens only when you have a passion and keep your young boy's love for things, cooking, music, cars, whatever.Chef Jean Pierre's videos not only are a complete and extremely competent superb cooking school, but show a kitchen that some so called chefs have simply forgotten or never knew...and, they are an example of how positivity and human values can move the World.The 1,3 millions followers are not only here because they need new recipes

[@igorest2619]

Chef, not one time did I ever think your videos were "too long." On the other hand, there were many times I wished your videos were much longer; they are exceptionally informative and entertaining. Thank you!

[@ChefJeanPierre]

Thank you!!! 🙏🙏🙏😀👍

[@doriannicoara774]

You are so right. He's videos are my daily relaxation pills ... and yes, I learn(ed) so many cooking "details". I will forever be Jean-Pierre's fan. Keep on ... talking too much my friend. Good luck.

[@oliverrandall6508]

Agreed ! The videos are a joy to watch. Not once have I thought a video was too long.

[@denniscrider3776]

I actually love watching JP's videos. I could do so all day. He is so cordial, warm, and friendly, it is refreshing. While I'd wager part of it is simply for the camera, I have no doubt that Chef JP is much different in person. Rock on, Chef. 🤙🤙🤙

[@Not_a_smart_man]

I think that chef JP (or maybe his production staff) get discouraged by seeing the other "youtube chefs" (sam, chef john, etc) whose videos are relatively short like 12 minutes or less and they have in the low millions of subscribers with view counts regularly in the hundreds of thousands, so they figure it's the length of the videos turning people off. While I'm sure it does for some of the ADD zoomers, JP and his staff should realize that the videos are different environments, those are for entertainment, these are for education. I hope they realize that and stop trying to neuter JP's teaching and personality just to make his videos shorter. I picture his director being like "hey JP stop talking the video is too long" and just get angry.

[@xsentrik1107]

This Man has no idea how much he has helped my Restaurant Game! I went to a great Culinary scool but I think I learned more from watching him then I did from school! Thank you Chef Jean!

[@carolinefrary9339]

I never went to school, but I have studied acook book, 100'snd what he teaches is far greater than the books, A single Mother, at 56 he has opened my eyes and taste buds.

[@BoomBoom_325]

Those of us that have been watching since the beginning of this channel do not care about the length of the video, the longer it is the more info we get. We do enjoy the quality, knowledge of all those delicious dishes you share weekly !!!!😋

[@miriambertram2448]

I am sure he has been excellent from the beginning and I really planned to watch from the beginning and keep watching his videos. However you are lucky to have discovered him earlier on he is really such a joy

[@danasampson818]

So much fun to watch. Chef JP acts like an absent-minded professor, but is a genius. I always love watching when he pulls out his industrial strength immersion blender. Lol. Crocodile Dundee…. “That’s not a knife. THIS is a knife.”

[@PatsyMellen]

I thought JP was kidding when he pulled the big blender out. 😂😂😂 But he wasn’t!

[@mac_tire_aonair]

@@PatsyMellen Neither was Mick Dundee!!!

[@brianwaite854]

You know we’re in for fun when the boat motor comes out. Onyo always number first except when there is bacon. Looks absolutely awesome! Nice new intro too Jack!

[@BIX-18827DCM]

🤣🤣

[@miriambertram2448]

My thirty-year-old masseuse went to culinary school after he became masseuse. I asked him why and he said his mother was a horrible cook and he wanted to do better. I Regale him with stories about Chef Jean-Pierre especially the motorboat immersion blender.

[@daphnepearce9411]

Boat motor? I think it looks more like a leaf blower....those things have shoulder harnesses, what a way to make soup!

[@burghbrat3319]

Is that thing actually made by Evinrude? 😆 It looks like it could be!

[@jonburrows2473]

Jean-Pierre saved my marriage during Covid isolation, giving me inspiration to cook gorgeously simple dishes to impress my family and friends. Not sure which is more delicious - his unpretentious cooking style or personality. Either way, I wait in anticipation for each new episode. Thanks Jean-Pierre!

[@carolinefrary9339]

Me also, Chef JP has enlivened my taste and tecture. N

[@comingtofull-ageinchrist6736]

I knew when he smiled and set the small motion blender down that he was going for the Tim Allen super charged motion blender lol I love you Chef Jean Pierre! that is so awesome!

[@elcheapo5302]

Anybody else actually laugh out loud when Chef JP stuck that outboard motor in the soup? 😂

[@carolinefrary9339]

Do know how many homeless peeps, that he is saving... his cooking... Inspires me.... Thank you chef JP

[@BillCalder]

Me too. Immersion blender by Evinrude!

[@discoexchange]

That blender really made my day ... bravo Chef Jean Pierre !!! Your videos are so relaxing and full of humor, THANK YOU!

[@LED816]

It looked like a leaf blower 😂

[@yolandavanwyk6467]

My heart fills with joy and happiness the moment I get notified about Chef Jean-Pierre! Hello all you lovely onyo-friends! Eat well and be safe🙏🏻😘👌

[@marcelamcneil648]

I WATCH THESE VIDEOS BECAUSE NOT ONLY DO I LIKE THE RECIPES BUT I SURE LIKE THE CHEF, HE IS REAL AND DOES NOT APPEAR PHONY LIKE OTHER CHEFS

[@oldtimer427]

Love chef Jean- Pierre ! An astounding chef and such a character!

[@davidcorless5581]

REALLY LOVE TO HEAR YOU SPEAK CHEF JP , SO PLEASE DON'T STOP , LOVE WATCHING YOUR VIDEOS , I'VE LEARNED A QUITE A FEW THINGS FROM YOU CHEF JP , ALL THE VERY BEST JP .

[@rogertheriault2938]

I don't know who these people are who are telling you that your videos are "too long," but I doubt that's an opinion shared by the majority of us who love this channel. I can say with complete honesty that if you were to have a video where 20 minutes is just you telling us stories about your time in France or stories about when you first came to America, or any other stories you want to tell, while the onions caramelize, I (and probably a lot of other folks too) would just love it! I can always go to Tick-Tack-Tock if I want to see a fast video with no personality! :) This channel is special because it's YOUR kitchen.

[@bobsmithsonrealtor]

HERE HERE!!!!!!!

[@aintgonnahappen]

I agree with the majority of commenters here - Make these videos as long as you want; the longer the video the better as far as we're concerned.

[@ChefJeanPierre]

🙏🙏🙏😀👍

[@karovd]

Golden moment of this video: 17:55, Chef JP whips out the giant stick to puree the soup, I just laughed my heart out! Chef JP you are always a joy to watch, such passion for food, such joie de vivre, thank you for the excellent work, God bless!

[@thegodofpez]

Love that new action packed intro! 😂

[@KutaPuta]

it needs an AMAZING at the end !!

[@carltomacruz9138]

@@KutaPuta: Or maybe, an "Even a child can do this!"

[@corinnakern]

Me too 💝

[@rebekahwalrath]

God Bless You for sharing not only your talent, but your enthusiasm for what you do!! You are a force for good and we need more like you in this troubled world!!

[@catherinevanek8222]

fantastic bcs he explains "why" he does he does things the way he does. Quick great recipes

[@davidrichard5613]

As many times as you burn your mouth with hot food, It is hard to imagine you can taste and enjoy your food. Love your show and you have taught me a lot about cooking.

[@TheBachBabe]

Chef, you never "talk too much". Your personality is what sets you apart from everyone else. Anyone can cook and share a recipe. Only you are you and only you have your amazing personality to bring us all into the kitchen with you.

[@r8drvr819]

"Stalk" of celery! Thanks for the great recipes!!!!!!

[@EddieTheGrouch]

"You can use an immersion blender which works great, or... (whips out a trolling motor) this works VERY great!" Don't ever change, Chef! 😂

[@MIDNIGHTMOONSH1NE]

I still want a hug from chef Pierre. I feel like it would alleviate all of my issues.

[@paldenoffice254]

Potato Soup Fantastic. Love Bacon Too!

[@viewfromtheroad2656]

Chef, your videos are not too long. You are an outstanding teacher. Keep on doing it your way chef & thank you. God bless.

[@shaneownbey]

Even my Grand Children like watching you. Yesterday they came over to visit and they sat and watched you make the Beef Wellington and “Friends”, I could not get them away from the computer. It was “Amazing”.

[@Evan-zd3jr]

It's so nice for someone to watching you!! You are one of the few authentic people left !! Thank you once again for sharing your knowledge and humor with us!! I could sit and talk to you forever!! God bless you Amer eee Jean-Pierre I want to say... 🤣😂 Every time I see you cook you remind me with nostalgically of the fantastic cooks in my homeland !!

[@Broncoman-lk2zn]

Your videos are never too long or too short. They show me exactly what I need to know and are very entertaining as well. Thank you, Sir!

[@haircareking]

I have so much fun watching you cook. Your personality is awesome!! I love to cook, and it's even better when you have a teacher that you know enjoys teaching.

[@crystaledelmann]

Aw chef, your videos are never too long! A minute spent with Chef Jean-Pierre is a minute of life well-invested!

[@yolanda9666]

i like how you explain “why” you do things the way you do

[@bluedream1214]

Chef if anyone tells you your vides are to long, I'll tell them to get out of your kitchen while waving my hands around until they are willing to make time to appreciate your work. You are an educator and a treasure. Those of us who learn from your infinite cooking knowledge could care less about the length. Just means more of your amazing ideas, humor and vigor for life and cooking food. Always wishing you the best Chef and thank you.

[@RobBruises]

"Use the best ingredients, treat them with the utmost respect and you'll end with pretty good food". Couldn't agree more, you can taste it in the food when people don't put in the work and the respect for the ingredients they're cooking. Also a great recipe! Another one for my soup arsenal! Greetings from Portugal Chef!

[@kristadodge8536]

So glad I found you. Never boring

[@MayimHastings]

My Grandad taught me how to make this soup when I was a little kid (the only difference was the stock was store bought and no awesome “salsa”), and when I was a teenager I’d stay at his house when he was sick and make this for him. I can’t believe it’s the same soup! He worked at restaurants all across the southern states, and was such an amazing cook. Thank you, Chef, for bringing back old memories! Now I’m going to try it your way with your homemade stock! 🙏💚

[@ShawnMichaels232]

This is the first video of this guy's that I've ever watched and I can tell you I will be back many times. I love this guy

[@ChefJeanPierre]

👍😊

[@MississippiHappy]

Too long? Never . . . Interesting? Always . . . Do I learn something? Every time I watch a video . . . Thanks Chef Jean-Pierre for taking the time to produce these educational and entertaining videos. By the way, I've already made the roasted Chicken dish two times. Also, the chicken stock hasn't lasted 17 years at my house; we have used it up too fast. I have about a week's worth left in the freezer.

[@williamkolina3988]

You don't talk enough Funny and educational an unbeatable combination You are number one

[@ChefJeanPierre]

Thank you! 😊

[@bradleyboyer3181]

The new opening is excellent. It hints at the quality of the recipe, chef and production. Two thumbs👍🏻👍🏻up.

[@Marine5D]

I'm watching this and i have this growing feeling inside which tells me that i need to go and cook something and it will be delicious.

[@wastrelway3226]

Making soup the Jean-Pierre way is the right way. I've never made much soup before but when you do it this way it turns out AMAZING!

[@michaelmcgillivray2485]

I luv Chef Jean-Pierre - measure carefully, freezer for 17 years, onion first, et al.... HIs style of cooking resonates with cooking - use what you got on hand,, don't worry about measuring everything, experiment with new ingredients / flavors and don't sweat the small stuff! I can only imagine how much fun an in-person cooking class would have been with him! Keep up all the great content - love your zest for life!

[@ChefJeanPierre]

Thank you 🙏❤️

[@harrystokes1412]

Both of my favorites together. printing it off now. Potatoes and the king of meat aka bacon. Thank you. So many years of amazing experience to share with us, in such a short time BTW.I made beef stew for combined family dinner and added tomato sause for the first time to store bought beef stock. I became an instant winner. Later my wife asks how i made stew so much better than I had in the last 27 year's. I told her I know a guy. Thank you, Chef.

[@williamledger1893]

I absolutely love your passion for the culinary arts Chef, and I am so glad you decided to teach and give your amazing talent and enthusiasm to the world. Thank you chef and may God bless you in all you do. I can't wait to create this wonderful soup thank you. Your a genuine wonderful person, thank you.

[@ChefJeanPierre]

🙏🙏🙏

[@LifeHacks-ut4pc]

You make my day! Just luv you Chef. What an outstanding teacher. The best cooking show available.

[@villainuday5365]

Chef Jean-Pierre, just to tell you and the team again(7 again), we love the time we spend together here, we love your stories, you are a genuine person(not a nut) and keep making them videos longer so we spend more quality time together listening to your stories and cooking with happiness. Cooking is fun as our Chef Jean-Pierre says! Always

[@MrKylw]

I’m making this one today for sure, I was thinking about what kind of soup to make for the cold snap we have here in Alberta Canada right now and this will hit the spot. Thanks again chef and I like the new intro.

[@harrystokes1412]

We have a combined family dinner once a week, to get everybody, in laws, nephew's, nieces all together. next Friday's menu is now set. Life it to short not to eat well.

[@oyotundookubegwa520]

Where in Alberta?

[@cosmeneto9600]

The explanation is full of information that only adds knowledge to the viewer. The videos are not long, they are the size necessary for a full understanding of the subject. Long live the honorable Chef!

[@gallp13]

Wonderful recipe, love chefs performance, and professional camera work. Such a pleasure to watch and learn.

[@jumpbackon]

Truly a delight.

[@nadialaribi]

I made it...I made it...can you hear me scream of pure joy??? Thanks Chef Jean Pierre...it was a success!

[@ChefJeanPierre]

Awesome 👏 👏👏😊

[@damonryan774]

Looks delicious! Thank you Chef and God bless.

[@sh1927]

You've put the fun back in my kitchen. Thank you.

[@teodora4791]

Mine too! Gets me excited to cook.

[@sh1927]

@@teodora4791 I'd gotten into such a rut, cooking the same things.

[@kingrama2727]

I absolutely love this guy… how bout a split pea soup?? On a side note who doesn’t love listening to a French chef talk and cook?

[@jfrunn]

Agreed, My split pea soup is the bomb, mainly because I've always cooked in this manner, that being said, I would watch to learn how Chef J-P does his. I could watch Chef, all day long.

[@Mahalaleelle]

these videos are never too long and you dont talk to much! You are so fun to watch!

[@Barnes86]

I wish the videos were longer. The video quality is great, and you're a great teacher who is fun to listen to.

[@patriciacruz3305]

Oh my goodness. Your videos need to be longer. I absolutely love your channel and all the wonderful recipes you have shared. I truly can never get enough of Chef JP. Lots of love from New York. 💜🕉💜

[@neverlostforwords]

One of your best videos! Great recipe, great explanations and hilarious jokes throughout. I was laughing so much but my biggest laugh was when you appeared with that huge wild creature otherwise known as an immersion blender.😅 It was taller than you! Ha ha ha. You could have had a career as a stand-up comedian as you are naturally funny! I have made potato soup several times but now that I have seen your wonderful method I will be trying it again, and doing it your way - except for the huge blender. 😉 I will just have to make do with a normal size one. The bacon bits are amazing. I will be trying that method out. The presentation of the salsa in the centre of the soup really dresses up the soup. Loved your video so much! Thank you!

[@mayorstoner3459]

Too long??? Dont think so. when I first found your channel I binge watched 8 in a row, so much fun!! Take your time chef, we'll gladly be here.

[@annenelson9270]

Good Morning Chef Jean Pierre ! The soup looks delicious and for sure will be making this. Thank You for sharing your expertise, look forward to Thursday 😊👌

[@lisainpalmdesert]

It’s pouring down rain here! This soup would be a perfect meal today!

[@benfoote8894]

Chef, I can't thank you enough for how much you've taught, and mostly how you have grown my passion for cooking great food!! Keep doing what you do! Love the new intro!

[@miriambertram2448]

Yes I'm 71 living by myself I stopped cooking. over 10 years ago. And now I may be buying a chinois. Which I probably will use five or six times in my life but I would enjoy each time I do it

[@caseycreghan4123]

Some teach . . . some inspire . . . Chef Jean-Pierre does both and makes me laugh along the way.

[@davidcornwell9045]

Love the new intro! I can't wait to try this soup too.

[@evan6568]

I echo pretty much everyone when I say the videos can't be too long. I think one of the longer ones was the Beef Wellington and I watched it like it was a Netflix Special. I guess what I'm saying is, the longer the better! Your fanbase can't get enough of these! God bless you!

[@sammyjo8109]

I'm back to this recipe again. My family loved it the first time I made and have requested it for dinner tonight with grilled cheese/onyo/sliced tomato sandwiches. Evidently this has become their favorite soup. as always, Thank you Chef Jean-Pierre! PS: The onion rings were a HUGE success with my family!!

[@sydneydelarosa7472]

OMG! This was sooooo good. My family LOVED it!! Thank you! I have learned sooo much from your videos.

[@pamelah6431]

Your videos are never too long. We giggle and drool through the whole thing. ☺️

[@brucecampbell8814]

Hello Chef! I made this soup tonight for friends and family. Everyone LOVED it!!! Thank you for this wonderful recipe, and making me a better cook. Bruce

[@haynej3]

‘I put a little recipe at the end because well I don’t know.’ - lol greatness

[@PatsyMellen]

Absolutely love watching him cook. 😂 Especially when he’s tasting hot food! We just dug our fresh potatoes and want to use the ones that were pierced by the potato fork when digging them up. Thank you for the great information and entertainment. ❤️

[@BRHarvie]

Chef, you put a smile on my face every time!

[@matthewbeals342]

People like Jean just make life so much more enjoyable. Excellence in anything makes good in everything, especially in food. Good people and good food make a life well lived. Thankyou Mr. Pierre for making this life even butter!

[@ChefJeanPierre]

THANK YOU 🙏

[@paulredinger5830]

You chat like a teenage girl! But it’s part of the charm of your channel and we love it. Your so nice and down to earth. We appreciate that too. Your proof that you don’t have to be a tyrant in the kitchen like Ramsey or Marco, but can achieve the same results if not better by being decent. We love you and what you do chef. This is one of my favourite channels. WELL DONE!

[@ChefJeanPierre]

Thank you 🙏 ❤️

[@DownButNotOutYet]

Good afternoon Chef, the soup really looks gorgeous. One of our favourite soups. Me and my husband like thick creamy soups, not my son. Yet he enjoy soups a lot! the potato soup I make is very similar, never tried it with corn, bacon and potato pieces! Mine I cut carrot julienne, celery julienne, cook them separately, then drain it, add to the serving soup in bowl, carrot and celery spooned in the centre with the cream poured gently around the veggies. It really is a good soup. Just a variation, , I will try the corn, maybe a dash of cayenne pepper in the bowl for colour. Loved that gigantic mercer blender, now that's a blender. Thank you for sharing, we are fast approaching autumn, so soup will be welcome a no fuss meal. Take care, go well. Kind regards.

[@ruthfrye9181]

so glad to have ALL ur input about cooking!!

[@Arcadia61]

Some time ago you showed us how best to keep herbs in the fridge by putting them between paper towels and into a plastic container. I've learned a lot from you but that tip was a total winner. Thank you SO much for that. Before, I used to throw out half of the herbs I bought as they quickly turned mushy before I could use it all up. Not any more! It more than doubles the keeping time.

[@tatianagutierrez6536]

Yes! The chicken would be wonderful! I am so very glad to have found YOU and your show. Your Ukrainian friend, Tatiana

[@chazpaw]

Chef, I love the new intro. You are an amazing teacher and chef. (First recipe without butter.) Much love, Chef Jean-Pierre!

[@danbremner3544]

But I noticed the butter was on the counter in front of him...for moral support!

[@sherryshiroky1905]

Your videos are never to long. All of your recipes look so good. I will be cooking some of them. Thank you for sharing your love of food.

[@faybayers3750]

Love to see your smiling face first thing Monday morning Chef! Another great recipe to try, I love soup as well! Love the new intro! ❤️

[@gema7777]

Ha, ha ….oh my goodness…the immersion blender! 😂 I love these videos! Not only are they a wealth of information, but oh so entertaining!!

[@johncampbell4878]

I'm definitely gonna try it. I've done many of your recipes and they're all fantastic. I love your sense of humor while cooking. P.S...I love onyo too.

[@daphnepearce9411]

And bacon!

[@Jeff-hq2cy]

@@daphnepearce9411 And butter!

[@jsmith0280]

Chef, I absolutely love watching your show. I've made your bacon potato soup several times and it is delicious! Love your humor and your stories. Also, your shows are NOT too long. Thanks for all you do to teach your viewers how much fun and easy cooking great food can be. Jack does a great job! :)

[@ChefJeanPierre]

Thanks so much!😊

[@roymcintyre579]

The intro was great and so is the soup. Going to get the recipe and print it off now. Great show as always.

[@kencook4956]

Never felt you're videos are too long. Can't wait to try this soup out. Looks fantastic.

[@Divinaa36]

Yummy! So making this next weekend!! Love your videos chef!!!! I think it’s called “celery stalk.” Totally agree those “bacon bits” are completely something else lol. Never had good tasting ones, so we just make extra and save them in the fridge for salad toppings later ;)!

[@harrystokes1412]

Me too, next Family night, Friday or Saturday.

[@scottykitty5]

I"m going to make this Chef, I love listing to you and videos are never to long I love the nonage you give us, and you never to talk to much!

[@paulburkholder9690]

Yum, yum Chef J-P! Made it, served it with center cut Petite lamb chop and broccoli. Followed by black berries and coffee. 👍

[@chriscorsi622]

Your a crazy Frenchmen your gonna burn your mouth great shows I watch them every day god bless

[@beanyboom18]

Love the new intro. The soup looks great, and never stop explaining or tell us stories, talk as much as you want!

[@williamhewett1098]

After I retired from at&t I went to culinary school at the america club in Kohler Wisconsin I really enjoy jp's videos

[@CosmicStargoat]

If you don't just love this guy, you are not alive.

[@P11247]

You're "retired"? I don't think so. Keep making these great videos and teaching us. I agree with others, your videos have NEVER, EVER been "too long". I love soup, homemade is always the best. Thanks for teaching us how.

[@gamersunite7968]

Fabulous video chef! Thank you for your recipe, it looks delicious! Never apologize for being you. We come here for you and your knowledge. Could you possibly do a video on making fresh pasta and turning it into tortellini or ravioli?

[@zippydooda3545]

You're GREAT Jean Pierre. You make me laugh and you make me hungry. Thank you i'm going shopping now.