How to Make Potato Leek Soup (Vichyssoise) | Chef Jean-Pierre - Dining and Cooking (2024)

25 Comments

1. Bob Helwig 7 months ago

   I think I would like to add bacon

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2. Bob Helwig 7 months ago

   Or maybe some thin fried onion on top

3. Audit Recon 7 months ago

   Going to make that next week for the soup du jour at the Winery. Thank you Chef.

4. ronkemperful 7 months ago

   Wonderful to see your variation of a classic. dish. Leeks are my favorite vegetable. The way that I make it is a bit different, plainer perhaps, for I cook 3 1/2 pounds Yukon potatoes – peeled with 3 large leeks with a tablespoon of salt and just enough water to cover. Then after cooking till tender I run the cooked mixture through a blender with just enough of the leftover cooking liquid to puree to a smooth – thick soup. I never have felt the need to add dairy, onion or garlic – and don't do so if I'm cooking for church for it's an excellent vegetarian soup for those who are fasting for Lent.

   But I will have to try it your way. It's good to try different ways of cooking – my grandmother always cooked unique dishes as she was French through and through and with her upbringing she learned to never cook the same meal twice, for to her cooking is an art form, a hobby and a pleasure not meant to be repeated the same way.

5. Arvis Martinez 7 months ago

   I made this last week and it has become a staple in my refrigerator. It is absolutely delicious. And it is the first time I have used leeks. You have changed the way I eat. Every video is an important lesson. And you are so adorable.

6. Patrick Laducer 7 months ago

   Chef Pierre says: "Texture is the conductor of flavor"
   BON Appetit!!! Great soup recipe. Thank you for your service and expertise.

7. exoticrayne 7 months ago

   Every time he pulls out the giant emersion blender I can't help but think of Tim Allen, "More power, grunt grunt grunt".

8. Totally Domestic 7 months ago

   My favorite soup! Hot always.
   Thank you! Yours looks beautiful.

9. Nicholas Roberts 7 months ago

   How wonderful does that parsley look perched upon that little mound of sour cream! I'm so excited to try this one!

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   Leek and potato soup (Potage Parmentier) – The Tasty Chilli

10. J. 7 months ago

    Onyon! 🧅🧄 Love it! 🤭🤭👍♥️♥️🙏🇨🇦 love soups! Your cooking is entertaining! Thank you Chef ⚡️✨😁😁😁

11. Kenny Whiz 7 months ago

    Everyone likes more power, whether you are a race car driver or a chef!

12. Robin Betts 6 months ago

    Three cheers for the French bourgeois family lunch-restaurant presentation… That's a flavor all of its own 😊

13. Sabrina Evans 6 months ago

    Yum!

14. J B 6 months ago

    Hello chef, Can I use avocado oil for the green sauce?

15. Korean Fandom Central 6 months ago

    Everytime I'm watching you Chef I remember my father on board the Cruiseship not actually my father but he acts like a father to me one of the Executive Chef of Costa Cruciere Executive Chef Salvatore Luppino.

16. Marina Harmon 6 months ago

    Love it! Wonderful presentation.

17. Rosalind Hambleton 6 months ago

    I woke up this morning to an OK day, then I watched Chef J.-P. "THE" chef and suddenly my day transformed into a fantastic day. Merci, mon cher. – Rosalind –

18. Sandy G 6 months ago

    Hi Chef Jean Pierre! This soup looks delicious, and I like that you presented it with the green oil, and gave us the recipe. This has been added to my folder. Thank you so much for sharing!

19. dixie cup 6 months ago

    My mother always wanted to make this but didnt know how. Sadly she has passed but I'm going to make it and when I eat it say a little pray to her.

20. rsx123 6 months ago

    As a rookie who didn't know how much stock to put in when making soup I have a tip. Add a good amount of stock and when the soup is ready to blend, remove a half liter or even liter of stock directly from the soup and re-add as needed when blending. You can't make watery soup that way.

21. rsx123 6 months ago

    7:51 Someone make that a meme.

22. Sia G 6 months ago

    😂😂😂😂 the super blender

23. sagefi1 6 months ago

    I know this isn't exactly your area, but it would be nice to hear your thoughts on freezing or reheating. For example, in this case would you add the cream later?

24. Mark Zalubas 6 months ago

    Love this soup. My mom was a big James Beard fan in the 70's (I now know how fortunate I was) so we had Vichyssoise often. We'd eat it hot and unblended (chunky) at night for dinner and then cold and blended (smooth) the next day for lunch. I make it for my family. It's important to start or continue traditions like these. I think of my mom (RIP) when I make her dishes and I hope my kids think of me when they make mine (or hers through me).

25. la bla 5 months ago

    That's no blender that's an outboard boat motor

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