Potato Leek Soup | Kenji's Cooking Show
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- Опубликовано: 3 дек 2022
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Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopezalt.com
Here's a recipe that I wrote years ago which is similar but not exactly the same as what I did here. You should easily be able to adapt it: www.seriouseats.com/best-pota... 
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Biggest lesson from Kenji that he hasn't intentionally taught has been to be calm and confident in the kitchen. Went from "omg it's gonna burn and everyone will hate me for serving this" to "yeah it's a little bubbly lol, calm down temperature lol"
Underrated comment. It’s true, and funny.
100% agreed. I’ve learned from his videos that calmness and a flexible mindset are the keys to success in the home kitchen. Mistakes are bound to happen, and that’s completely fine. It’s how we handle and learn from them that enables us to grow as more confident and wiser home cooks, one slightly over seasoned/burnt meal at a time.
Does anyone else feel a burst of pure, intense joy whenever Kenji rolls out his beautifully organized spice rack?
(Also, maybe, jealousy?)
definitely a thing for the bucket list
What a blessed time to be alive - Kenji has so mastered the algorithm that he posted this video at the exact moment I was thinking "What should I do with the extra leeks in my fridge?". Thank you so much for your awesome content - my daughter and I love watching your videos.
Potato leak soup and champ are always my go to when I have extra leaks. If you haven't had champ you're about to be a happy man.
Same here wild
Was thinking the exact same thing!!
I'm the opposite. I have extra potatoes!
Indeed! He posted it while I was taking a leak!
"My wife's on vacation, so I get to make soup how I want!" Oh, Kenji, you rebel you!
Jamon falling asleep at story time is the cutest shit I've heard all day.
J has to be the greatest chef in all of existence. All these nice recipes. The practicality. The ease of information. It’s free. He lets us know what the actual products and things to worry about are. Its all there.
I’m actually really happy that all the other channels stealing his recipes and ideas made him jump up and basically say “I can do this too.” And he’s doing it better than them.
No gimmicks. No bs. Just good cooking and pleasant times. Truly inspiring.
?
he goes by Kenji btw lol
He's definitely one of the GOATs
Best part nothing I've made from his recipes have tasted bad
Kenji, you cook like my Polish grandmother! “How much water? Enough!” But how much really? “A mouthful.” This is baking; this is cooking!
Kenji lighting the stove with a lighter because the sparker has been broken for like 3 years going is so relatable. The cold water valve in my bathroom faucet has been closed for almost two years because the handle leaks and... I'll get it repaired later. Always later. Years later.
Hot water hasn’t worked in my kitchen sink for over a year. It’ll get fixed after I move out.
I think he just does it that way actually. Was the same at his old home as well IIRC. More reliable ignition without worrying about any gas getting out. Even a tiny bit of gas can give me a headache.
The stove was actually dropped on installation which dented the casing and smashed the controller for the speaker. It was under warranty but can’t be repaired without replacing the whole thing and that just seems crazy wasteful to me so we just kept it as is.
@@JKenjiLopezAlt Similar incident happened to the one at my parent's house. They were so upset since it was a new install, but honestly, using the lighter is kind of fun.
Yep feels kinda cheffy to me
I want the sound of the cold butter hitting the pan to be my text notification sound.
Hey Kenji! I made your roasted pumpkin soup the other day with the recipe you uploaded about a week ago (added some sambal, roasted carrots and coconut milk). It's one of my favourite things I've ever made. Thank you for inspiring me! :)
I'm impressed by the way you automatically clean behind yourself as you go, rather than waiting and doing a cleanup afterwards. It's something I aspire to, but I always seem to fall flat.
my ADHD can hardly handle it!
I did not miss the "a-peel-ing" pun. Top-tier dad joke there.
I absolutely love your soup recipes, please post more!
I used this video as inspiration for my dinner tonight. Not exactly this soup, but I had baked potatoes and leeks in the fridge, so I cut up the leeks, sautéed it and my coleslaw (coleslaw veggie mix is a good cooking ingredient - shredded white cabbage, red cabbage and carrot) , then put in the potatoes and chicken stock, then after letting them cook for a bit, mashing them for a rustic style and added cream and a bit more stock. It tastes good.
Love watching you cook. Your attitude is just awesome. Very relaxing.
your passion is incredible. it's so nice to just see someone share their love and skill for cooking. everyone else is all about advertising products. thank you for just sharing your passion!
Kenji!!!!!! I have been peeling potatoes for 60 years and I never even noticed the little eye-remover thingie. How have the potato peeler people failed to mentioned this?
I picked up some “Purely Purple” potatoes this evening … they are so crazy purple that I thought they might be beets for a second when I was cutting them up. I boiled them and they turned the water blue (like windscreen washer antifreeze blue) … but they taste awesome, like they already have butter on them straight out of the water.
that peeler tip was definitely eye-opening
😂
love the show homie! Thanks for all your hard work and dedication !
One of my favorite soups, looking forward to this!
Just had a tooth removed so I am on soups this week. Made this and it definitely hit the spot. My gum wound and belly thank you Kenji!
Thank you so so much for posting this! I have fallen in love with this soup and it's so easy to make! ❤
The little corner the blender is in cracks me up dude I love your kitchens so much
I love to use baked potatoes in Leak and Potato soup, especially well baked ones, the skins end up having an almost roasted flavour that I love in the soup. You need a decent blender/immersion blender to get a smooth result, but the flavour is worth it for me.
I was going to task, any reason to use a regular blender over an immersion blender?
Thank you for this amazing recipe chef!! I just made it last night for my wife and I, and we unanimously decided to make this part of our dinner rotation. Keep up the great work and we love your videos👌
6:58 "All I do is smash"
- Kenji López-Alt, 2022
one of my favorit dishes. the thing i love the most about it is just how easy it is to make and how much it changes with the garnishes you use. i love some chili oil ontop or maybe some fried onion or how about some crispy bacon etc. etc. and it all works.
I'll have to try the chili oil! That sounds amazing.
A classic and one of the first soups that I learned to make
This potato leek soup looks delicious. I've never had leeks before, I'll have to give this soup a try.
that's my lunch for today!
I also crack some extra pepper in the bowl right before serving, I feel like it keeps the fresh pepper smell throughout the full bowl I'm having.
Looks beautiful. The recipe I use calls for a medium size carrot too. I love my stick blender for something like this. Thanks for the content:)
I always put bacon in my potato leek soup :) very flavorful
This was wonderful, thank you.
Good comment about not feeding aliums to your dog because often the REAL payoff is seeing Jamon sampling your culinary concoctions. 🙂 More substantively, is that you show what you have on hand and what you might make of it. Seldom do I cook the same thing twice the same way, but I mix it up a bit to create different (usually quite good) taste experiences, drawing on examples which you so ably demonstrate. Thanks, Kenji!
This kind of soup always sounds so appetizing
Just stumpled upon this video, and man does this taste amazing! Yes the fresh nutmeg is so good, hard to go back to dried now.
Thanks!
I made this! It was super delicious, thanks for the recipe, I haven’t had one of yours fail me yet. I added in some thyme and bay for more aromatics, and used chicken broth plus a little bouillon instead of some water, and it was just so good. I’ve also made your clam chowder and mushroom soup recipes, and both were delicious!
Delicious and beautiful recipe! Thank you very much for sharing! 👍👍👍
Kenji would LOVE a seafood video from ya!
I've been waiting so long for this one!!
Just made this, so easy and delicious! This is going in the rotation.
Genuinely my favourite all time food Kenji! Thank you for sharing. Would love to see that Columbian potato dish you mentioned a couple of times 🙌
School lunchroom conversation:
Student: I am having PB&J. What are you having?
Kenji's Daughter: Vichyssoise.
Student: Huh?
I recommend using good buttermilk instead of cream. Adds a good counter point to the leeks.
Or maybe crème fraîche?
Made it, loved it! Even though all my previous attempts at making potato and leek soup were unsuccessful. Love the addition of nutmeg and the permission not to blitz it all into a cream - that's the way to go for me.
Made it today. It is actually really good indeed. It is cool to learn dishes like this :). Simple, but delicious!
To make it not so subtle, a teaspoon of white wine vinegar at the end boosted this for me! Great recipe Kenji!
I haven't cooked with nutmeg a whole lot, really tasty in this soup thanks Kenji!
I dripped in some oil I made out of wild garlic last time I made this soup, incredibly comforting, a bit of foccaccia to dip with makes it a luxury.
What a WEIRD coincidence - two days ago I was looking at my peeler and wondering what that extended edge was for...LOL! Thanks, Kenji, for solving the mystery. 👍
Just came home from the farmer's market with a bunch of potatoes and other vegetables wondering what to eat for dinner and i noticed this video on my feed. I feel watched. (Much love from 🇮🇹)
I love the painted nails Kenji! I’ve wanted to do it myself for a while but was afraid of what people might think and this gave me the push I needed.
It's probably his daughter painting it.
Don't like the nails 'like other utoobers' nor the unique lame tattoo, I've enjoyed serious eats for years and how defensive kenji lopez-alt is in his response to valid criticism of his unsanitary gaffes left in videos. I dislike the nails, and am mortified that I was rocking painted toes 2 years ago...yes that's more to do with me than he.
@@guapocanoe2009 how fragile can you be
My daughter sometimes does, I sometimes do my own, I sometimes get them professionally done.
Nice video- been eating and loving my Mom's potato leek soup my whole life which is basically the Julia Childs version. I'm gonna suggest some of the things she can do to spice it up a little bit.
Strange over here in the UK it's called leek and potato soup, so the ratio is reversed and a lot more leek forward. It's delicious and a Welsh national dish. Wonder what this would taste like.
This is a French dish, it’s much more potato forward and after purée more like thin porridge than soup meant to be eaten cold it is unappealing hot
A great variation to this is using celery root along with potatoes and making it a purée with a stick blender. Really great base for seared scallops, pork chops or steak
Looks great! I'll have to make this tomorrow!
Thanks for this.
It's summer where I am so a could soup sounds amazing heck yeah
Came for the soup recipe, stayed for the dad puns. 😆
I will be making this!
That little eye puller thing is neat. Knew about it before this, but I like that you added that. You can learn something even as an expert.
Any reason you washed your pot after putting it in the Vitamix? Habit? lol.
BEEN WAITING YEARS FOR UR TIPS ON THIS
I do essentially the same thing (my wife slavishly follows Julia) and both are fine. I skip the blender, which I think of as an enemy, having more than once mopped down walls creamed by an 'explosion', the result of putting too much soup in the blender. I use an immersion blender and about 1/3 the cream, and it's delicious. One thing I've wanted to try is taking a seething, redolent garden tomato on or about the last week of August, dicing it and then roasting it, then tossing it into the soup to simmer for ten minutes after the blending but before the cream. It could be good. A shot glass of dry sherry is indicated as well. Oh, and I am not a nutmeg fan, but I do sometimes add tarragon.
I love watching your videos, this soup looks awesome, I wish I could fix something so delicious feeling as good as you LoL
The eye-peeler-popper bit just melted my brain...
literally just made this a few days ago. its a huge hit in my house
I am always surprised to see how efficient your kitchen space is. even in a larger kitchen i feel like everything is a mess.
Does the hard bit at the end of a garlic clove heavily affect the dish whether you keep it on or off? Or, do you just cut it off for preference.
THANK YOU KENJI FOR YOUR PERSONALITY AND CONTENT!!!
emulsify as much butter as possible. Sounds like my kind of soup!
I feel this is a good video that expresses the feeling of cooking in another way, sort of the potion making feeling cooking can have, especially at a higher level. Cooking is basically the magic we have given potion making, but the only thing these potions do is satisfy us, so it's not seen in the same light. I hope that came off less boggled than I feel it may have, but the aesthetics and overall "vibe" of this video i feel help exhibit what I speak of.
Leave it a little more on the chunky side, add some lightly seasoned, well browned ground meat (i normally use 50/50 beef/pork here in Germany) and you have a perfect hot winter soup - pure soulfood^^
You and Ragusea dropped recipes for the same dish I've never heard of in the same week.
Made for dinner tonight. Delish!
awesome.
When the wife is away, the Kenji will puree
honestly pretty interesting to see how far you went with this recipe, at least compared to what I know
l'm a simple guy, so I prefer my recipes to be simple, so when I make that soup, I just put same parts leek, potatoes (everything cut fairly small) and water into the pot, add some salt, pepper and nutmeg (carefully obviously, so I can season to taste later one) and then just get it to boil, stir occasionally and once it boils I put it to medium temp and leave it until potatoes are done
after that I just add the cream and season to taste, not even gonna blend it, since its simply what I have always known and I prefer some texture to my food
and since this recipe won't keep you full for long I occasionally add ground beef to it, perfect addition if you ask me
Cheers saw you in the airport in Bozeman over thanksgiving appreciate everything you do!
always pleasantly surprised to get these notifications
You know, I wonder if there’s a Vietnamese version of this, since the French were over there for a while, and there was a decent bit of culinary crossover happening. Definitely seems like something that’d be popular, since potatoes do get grown in the mountains
VN don't usually use dairy, it's too hard to preserve even in higher altitudes where it's cooler
@@GrikWorldNomad I could see coconut milk maybe being used. Kinda a halfway point between Tom kha and this
@@toobin8r there are 3k dishes in VN cuisine, so maybe some leek coconut milk soup exists. Sounds delicious!
I usually make roasted leak with allspice for feasts, but she got pushed all the way into the back of the fridge and forgot to cook her on Thanksgiving. With native american, german & irish heritage...I love my potatoes, so there are always at least 5lbs around the kitchen. This recipe is begging me to be made! Thank you for sharing. : )
Made it! Added some chili flake and garden herbs to the rustic version I made. Super flavorful for the few ingredients it needs.
Ah! Vichyssoise is about sophisticated subtle flavors and smooth texture! Potato leek soup is peasant kitchens 😄
Honestly the idea of cold soup does not appeal much to me, but the one cold soup I like is Golden Fruit Soup, which is dried fruit boiled, tapioca, and fruit nectar, served cold with whipped cream and/or ice-cream. The other thing close to cold soup I can appreciate is V8 original, which I recently refamiliarised myself with after opening a bottle for pasta sauce purposes, but have sipping from the bottle every so often since then. Probably my one savoury cold drink.
is there a behind the scenes/how you film your videos?
absolutley love the POV view and the cooking of course
I will make this tomorrow and tell you how it went!
I'm impressed with your nutmeg tolerance. When it comes to savory dishes, If I use more than an 1/4 of a teaspoon it's all I taste.
I haven't enjoyed it in savory dishes either.
I tried it with this though because Kenji used it heavily.
It really does add to the flavor. I used less than Kenji, but next time I make this I might try a bit more.
Great dish, Kenji! Just noticed your deli container of peeled garlic. How long does peeled garlic last compared to leaving it unpeeled on the counter?
I've made a similar recipe but hot and added andouille sausage (or hot Italian) you have to pre-cook the sausage and soak out as much oil as possible
Kenji blowing my everloving mind with a potato peeler. 🤯
I'm just making mashed potatoes with some leeks softened in butter to go with dinner. Everything has a season!
Woah I just made this 2 days ago. So good
Looks great chef.
Mind blown when i saw the pre peeled garlic !
Weird. I literally made this last night. I looked through some RUclips videos first, and even checked to see if you had one (you didn't), and now less than 24 hours later, here it is. I used Better Than Bouillon as well, although I used the 'No Chicken Broth' version.
How much Chicken Bouillon do you use? Sounds like a great flavor enhancer!
@MadLadsAnonymous I just followed the package instructions for the amount of liquid I used to cook the potatoes in. I think I used about four cups of water, and the Better Than Bouillon recommends 1 teaspoon per cup. So I just started by mixing up 4 cups of water with 4 teaspoons of the bouillon, and then used that broth to cook the potatoes (you may need a little more, or a little less liquid depending on how much potato your using).
Kenji didn't call attention to the a-peeling joke because low hanging fruit might be overripe.
That's so funny, I'm literally making potato soup tonight
Well, didn't know I'd come out of this feeling like an idiot. I always thought the little loop was for hanging the peeler, and that's how we keep it on a little utensil stand in our kitchen LOL. Once, I did mention it to the wife that it's weird they put the loop on a top and not on bottom of handle. She told me it was so people don't cut themselves trying to grab the peeler end when it's hanging, this way, you just grab the handle and pull it off the little hook. I guess I DID find my soulmate :), we're both dumb as F................lol
Seeing a seasoned professional drop the nutmeg bulb into the thing while grating makes me feel better about doing that literally every time I grate nutmeg
“Appealing” 😂❤
ok that is really funny now. Earlier in the day I decided to make Potato Leek Soup tomorrow and its nice to see, that you didn't add anything special to it - at least I would've/will do it the same way.
The only thing that I will do differently is that I will leave it chunky, since I don't own a blender - but I like it that way anyway.