Hello There Friends! Potato Leek Soup, classically known as Vichyssoise, is a versatile dish perfect for any season. Enjoy it warm or chilled and indulge in one of the creamiest, most luxurious soups you’ll ever taste. Try my Vichyssoise recipe and find yourself savoring it throughout the year. Let me know what you think in the comments below!
RECIPE LINK: https://chefjeanpierre.com/recipes/soups/best-vichyssoise-recipe/
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25 Comments
I think I would like to add bacon
Or maybe some thin fried onion on top
Going to make that next week for the soup du jour at the Winery. Thank you Chef.
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.
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.
Chef Pierre says: "Texture is the conductor of flavor"
BON Appetit!!! Great soup recipe. Thank you for your service and expertise.
Every time he pulls out the giant emersion blender I can't help but think of Tim Allen, "More power, grunt grunt grunt".
My favorite soup! Hot always.
Thank you! Yours looks beautiful.
How wonderful does that parsley look perched upon that little mound of sour cream! I'm so excited to try this one!
Onyon! 🧅🧄 Love it! 🤭🤭👍♥️♥️🙏🇨🇦 love soups! Your cooking is entertaining! Thank you Chef ⚡️✨😁😁😁
Everyone likes more power, whether you are a race car driver or a chef!
Three cheers for the French bourgeois family lunch-restaurant presentation… That's a flavor all of its own 😊
Yum!
Hello chef, Can I use avocado oil for the green sauce?
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.
Love it! Wonderful presentation.
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 –
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!
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.
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.
7:51 Someone make that a meme.
😂😂😂😂 the super blender
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?
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).
That's no blender that's an outboard boat motor