The comment “cooking, in essence, is the act of pre-digesting your food” when Adam is talking about how the soup looks semi-digested perfectly encapsulates what is so great about this channel
oh, I remember one person from europe living here with her son, said that she used to throw pot pie out behind the drainage ditch in the back yard of her house so the wild animals could eat it because it looked like someone ate it already. LOL
I want to echo others' sentiment for more of these homey, no fuss recipe videos because they've been really helpful to me, personally. The super secret veggie soup video actually got me to start throwing things in a pot and boiling them. And they're delicious! And easy, and no-stress, and I cook at home way more often. I've started eating vegetables I'd previously ignored, like turnips, radishes, and beets. Every pot is a fun little experiment, "What will it taste like today? What seasoning combos do I want to try this time?" Listen, I don't want to say it changed my life, but I was trying and failing to eat as many vegetables as I knew I should be until I watched the secret soup and the beans in spicy tomato sauce videos. ...I don't want to sound like I don't enjoy the rest of your content, because I do! >.> It's what drew me in to begin with, after all. I guess I just don't want you to think stuff like this is too plain or boring for youtube.
I have found rolling soups....add stuff, take some out add something else and simmer to sterile and repeat... over time you do have to finish a run of soup... and certain things (sugars and starches) will cook to bitter ... I use induction cookers to set a sterile temperature to reach in a closed pot and no opening between rounds of adding stuff, the induction cooker will hold temperatures and shutdown on schedule to not overheat food... and can warm up to a good serving temperature below boiling... transfer of a serving to a small saucepan to add rice, pasta cooked to a specific time to turn a soup into a fluffy rice dish or pasta dish or one of each in a 1 quart saucepan using the the stockpot for the veggie and meat additions to the rice dish or pasta dish or powdered potato dish....
funny enough my brother bought sliced pumkin (he thought was some sort of a melon) and I had to cook it - I did exactly that with potatoes and leeks, added some flavors and aromats, some veggie stock, some cream and pureed until smooth making a nice pumpkin cream soup and then it hit me - I can do it with everything else too. It's almost as if I discovered a new food group - easy to make veggie cream soup (with added crouton and meat if you want). Careful when it's hot tho - it will burn the hell out of your mouth, but it's so worth it.
Wife developed her own version. She browns and portions maple breakfast sausage, leave the leeks in rounds, heartier potato pieces, and no blending. Much more stew-ish, but we love it.
It must be Leek & Potato soup season. I made it last week, Kenji did it a few days ago and now here. I think this is the food equivalent of when a bunch of film studios all jump on the same subject at the same time, and we end up with 3 giant monster moves. Or it could just be winter (for some of us).
Its almost similar to the kalamojakka that I make every winter, except no chicken stock, you use the fish potato water for the broth..and loads of dill. It is delicious.
Pro tip: don't throw away those cut leek root ends. Leave them in a cup of water for 2 days, the roots will sprout, and you can plant them into the ground and they'll regrow. A 1 inch long leek root nub will be 9 inches tall once planted within 7-10 days, and in a few months, you'll have a whole new leek!
Btw, am I the only one that really enjoys potatoes dissolving in soups? I think it improves the soups texture a lot and I like the soft and mushy half-dissolved potatoes better than firm chunks. But maybe thats just me. Great video as always Adam
I really appreciate you explaining each person's (you and Lauren's) taste preference for the dish. Hearing that kind of consideration helps make me a better cook for the people I love.
This soup is actually on another level, Ive never had a soup that holds up to this, I didnt blend it at all and while I did add cream I didnt get it as thick as I wanted, but even considering that its absolutely delicious
I never got why in traditional french cooking black pepper is avoided in white sauces and soups to keep the look "pure". Personally, I find the black specs of pepper in something like this recipe to be actually quite appealing.
@@benupdegraft6686 for real? as in, pepper is avoided so the dish looks pure so you could see any specs of dirt, meaning a clean white dish would stand for a clean kitchen?
Keep the stuff you actually make at home coming! Love videos like the recent chili one. Easy, healthy, and makes a ton of portions, that's all I'm looking for.
One thing (among many) that I appreciate about your videos is that classic/professional knife skills are not necessary to achieve stellar culinary results. Keep up the great work, Adam!
I can not wait to try making this when I’m home for winter break. I’m at Uni so I don’t get to cook much, but when I do I always appreciate quick, easy recipes that use minimal ingredients and allow me to improvise. I love seeing what you make on a regular basis-it gives me a good repertoire of ideas to bounce off of!
As someone who has followed your story arc as a creator I'm sure December in general is a tough time to be creative. The thing I love about this recipe is that you sound happy. Thank you Adam, thank you.
When he mentioned that the goal was to puree most of the potatoes but leave some chunks in the final soup I thought for sure we were going to see the heterogeneity graphic.
it makes me smile to hear little snippets of Ragusea family backstory, eg Lauren's taste. the extra context makes his videos feel like they really are part of a family everyday household! i hope he has some Christmas/Holiday cooking videos coming up!
Well he wants to keep his partner and not have her walk out on him. So a few compromises in her direction is not a bad . . . compromise. He cares which is nice to see and the end result is certainly something I would eat all the time . . . if I did not live in a really hot climate. So I reserve it for the dew days of winter were have each year.
I love that so much! Lauren doesn't like mushrooms, so he finds substitutions. She prefers it chunky, so he keeps it chunky! Some people get really particular about people not liking certain things, but a changed ingredient or texture doesn't ruin a recipe, and I'm glad Adam encourages people to play around with that!
Made this twice within the past 3 months and it's honestly amazing. This last time I also added some other old veges in the fridge to use them up and it turned out great!
J Kenji Lopez Alt recently posted a leek and potato soup too, and it inspired me to make what I choose to call "Random Potato Chowder". The real inspiration was the idea of not having to blend the soup but simply mash it to break up the potatoes. I took that, cooked leeks, coleslaw veg, then added leftover baked potatoes and chicken stock, then added turkey Spam and cream at the end. If I make it again I will add creamed corn as well. I will say the leeks and coleslaw resulted in a really nice veggie flavour, with the hint of sweetness from the carrot.
I much more appreciate these kinds of videos, very utilitarian and not at all hung up on aesthetics or high-effort cooking. I've tried a decent amount of Adam's recipes over time, and the ones that I keep going back to (veggie soup, pot roast, chili, chana masala, frittata, and the OG pizza recipe) are all the kinds of things that I can cook even when I don't want to and are healthy enough that I don't have to think about it. I might not make this one cause I don't like potatoes, but I love the recent output of videos that are just tasty food with no frills
reminds me a lot of my go-to winter soup: celeriac-potato soup with Dutch smoked saussage. About equal parts celeriac and potato, cook in as little water as you can get away with, puree and thin as desired, lightly season, add slices of the smoked saussage in the bowl and then add the soup. The smokieness of the saussage kind of seeps into the soup as well, really nice.
Made this tonight. Died and gone to heaven meal! I used bacon, cos had no salami. Also I recently discovered that I have the herb, called savoury,(very delicious) added that too, as well as rosemary and thyme. Thanks Adam, i know why it's a meal you really cook for your family! 😋
This is almost exactly like the leek soup myself and my family make all the time in England. Its one of those old recipes you don't really look up, you've just seen it made at some point. It's probably been around for centuries in some form or another. We use whole milk and either think cut smoked bacon or some herby sausages for the meat, though. And all the green parts of the leek! They have a better taste to them anyway. "It looks pre-digested" lol you could say that about a lot of food here. Tastes great on a cold, overcast day though. And that's what matters really. I had no idea there was a similar French dish but when you get down to it both countries are right next to each other and share a lot of history - a lot of classically 'French' or 'English' dishes probably have a near-identical equivalent in the other country.
I have always loved leek flavour, but never knew what to do with it. Recently, I stumbled across a pasta dish with leek and mushrooms (thank you, Gordon), and now this. Fabulous! Keep them leeks coming!
I made this the other day but I also added some left over chicken I had and I don't think I've napped so hard in my life. The soup was both comforting and filling and it's definitely going to be one of my go to soups on cold days from now on
I've been making leek potato soup for my family for ages, but never thought to use salame (or even pancetta!) so I may have to start including that now... Leeks are so delicious to me, and if someone does say you could use onions for the same effect, I would probably recoil a little just because there is that natural sweetness to them that's so perfect for soup or rice porrige in the wintertime. (Next on the menu for me is attempting turnip & leek soup..!)
Potato & Leak soup is one of the all time great cold weather meals. It's so economical, fills your right up, and boy is it tasty tasty tasty. This proves that soup can be a main course. A knob of bread and butter is really the only side necessary here
This is how I have made it for our family get together, it's been a hit for years. The expanded flavor from the spiced sausage (always better soup the next day,) along with using both the green and white parts of the leeks, and getting a mixture of potato textures (both creamy and some chunks) makes it stand out from traditional potato leek soups.
I started making a very different version of leek and potato soup a few months back, and it's since become my signature dish. Every time I cook for people I make it, and it's always well received. As an added bonus it's accidentally a vegan recipe! There's something about soups that I just really love, not only for eating but for cooking. Something about just stirring a big pot full of whatever vegetables and other ingredients is so satisfying in such a primal way, and the results are almost always both delicious and healthy. It's probably my favourite way to cook
Oh yeah- I tried some tips last week from the chili video and it was easily the best batch I ever made! Not much different from what I'd usually do, just slightly more veggies, using the bean juice, and adding chocolate, but it all made a big difference
This video is a perfect example of why I like Adam Ragusea's stuff. The whole "The "correct" is X, but I like to do Y for such and such reasons." It's how I cook as well. I almost always modify recipes to personal tastes and I loathe listening to cooks who scream about there being only one way to do things. Acknowledging the "correct" way and suggesting another way gets us the best of both worlds.
I have an idea for a series! Recipes using only shelf stable ingredients. Important now that's winter and power, refrigeration, and reliable ability to get to the store are all in Flux. I like Pasta Puntanesca for this a lot!
I started watching this channel a few days ago (probably binged through like 30 videos at this point) and I think this will be the first thing i will try to recreate, looks great and fairly simple
This actually makes me think of a swiss dish (from the french speaking region, more specifically canton de Vaud) called papet vaudois, the four ingredients are basically the same (sausage (but cabbage sausage, typical from there) and a mix of potatoes, leeks and cream) ! You don't eat it everyday because you'd get fat in no time haha but you should try making it sometime !
I make this all the time now! Some things I've found work for me. - I generally prefer pancetta when I can find it. -Instead of stock, I've opted to go with water and then throw a glob of better than bouillon in. - I like to add some mushroom powder as it simmers for an extra umami punch - I enjoy the floral note that white pepper adds. - It needs some sort of acidity at the end. Lemon, vinegar, etc. If I don't have milk, sometimes I use yogurt to get my creaminess and acidity in one go. - Like most soups, this goes hard as hell as leftovers.
The reason Leeks are milder and sweeter than bulb onions is that they have less of the sulfurous compounds that alliums are usually known for. In particular they lack the compound that, when exposed to oxygen, makes you cry when you’re cutting onions.
I do similar, but rather than soup I turn it into pasta sauce. I use 10 large leeks for 500g of pasta (yeah, it really is leek sauce). Plus bacon, lots of butter and olive oil. I also add egg yolks and pecorino just before serving.
I made the soup for the first time today and oh my, it was extremely delicious! I did not expect it to be that good. I modified it a little - I did not blend it at all and used 70% leek and 30% green onions. Thank you Adam for the wonderful recipe :)
I've been subscribed for quite a while and this is one of those channels I usually watch for info, tips, ideas and processes (I've learnt a lot of things here!) rather than recipes to follow step by step and try at home. This might not look like Instagram material, but it's the first one that actually gets to my "I want to cook this" list!
Really making sure Laurn is happy with your regular meal, I appreciate that. As a single man I really treasure the day I'd like to make something just how my future partner would like it. Thanks for the reminder to stay alert to their needs and staying consistent.
I actually made this in school when we had an assignment to make up our own meal for less than 2$ but I used a bean mix instead of salami and a vegetable bouillon cube. I also like to keep a hard stirr on the soup to thicken it (potato cubes slightly dissolve).
Made it an hour after watching. Came out PERFECT. Not mentioned in video but added to mine: some marjoram, Herbs de Provence, white wine to deglaze, coconut milk instead of cream, Better Than Buillion (veg) instead of stock, plant-based beer brats instead of salami, Plant Bacon instead of meat topping, and some chopped up green onions as garnish. DELISH!!! (Ha, even used starchy potatoes - peeled - instead of waxy. Still perfect!)
Love potato leek soup and the salami sounds amazing with it, making this soon. Also, If you don't like potato skins cooked in soups, you can fry them crisp and garnish with the soup. Nutrition and H E T E R O G E N I E T Y. though i guess you're adding a few more calories from oil lol.
Where I'm from we have this dish called porrusalda. Which is practically this but it only has potato, leek and carrot. It's super warming for winter, I love it. Some people add some chicken meat from the stock too, but that's a variation.
Leek and potato soup (or purjoperunakeitto in my language) was the usual starter course meal in my family's big gatherings. It always tasted divine and brought a smile to my face every single time.
Made this today. I used a hard sausage and a couple of big grips of smoked ham. It turned out really good. I just mashed some of the potatoes against the side with my spoon since I don't have a stick blender.
I make Sausage Leek & Bok Choy soup all the time. I don't use dairy because of my wife can't do dairy. I leave out the potatoes to make it low carb. But it is a hit at my house.
@@user-Aaron- 1.5 pounds of sausage. 2 or 3 leeks. 1 large Bok Choy. About 8 cups of beef broth. Add potatoes if you like. It's a soup. I love it with freshly made corn bread.
Leek & potato is my favorite type of soup! Haven't had it in a while though. Used to make it all the time when I was a student. In my mind, all soups should be thick and chunky. Makes for easy scooping with a piece of bread!
I've made a variation of this recipe twice now...and it's been a HUGE hit with the family. I use Iberian ham instead of salami and purée the mixture into a smother consistency.
This looks amazing! my lactose intolerant digestive system won’t appreciate the cream though. Normally I would make a roux to get a creamy texture but I would love to hear some suggestions
One of my favourite recipes and kinda similar: Cheese, leek and ground meat. I'll usually boil and mash a potato together with the soup as thickener. Also, there's a processed cheese in Germany called "melting cheese" or "cooking cheese". It's very similar to American cheese in that it is basically cheese with emulsifiers, only this product regularly also has cream in it. Absolutely perfect when you want to quickly and easily make a cheesy soup or stew.
My favorite potato soup is incredibly simple - Sautee some onions (I prefer white but any work) til they just soften, chunks of potato par boiled about 2/3 cooked (or just use a can to be lazy) into a pot, cover with milk, add some crushed garlic, finish cooking the potatoes, add a bit of instant mashed potato to thicken to desired consistency, finish with butter and salt to taste So easy and comforting. I use lactaid milk bc MY POOR TUMMY.
This American never learned the value of leeks until I moved to The Netherlands. I have fallen in love with them and have learned so many different dishes that they are good in. In The Netherlands, leeks are called "prei" (pronounced "pry").
Looking forward to making this in a couple hours. Subbing mushroom and butter for the salami should come out pretty perfectly. Thanks for another method-over-minutiae recipe. We make them every time one drops here.
I came across this video in March or April of this year and have been making this soup every couple of weeks since! It's absolutely delicious! Cheers from Australia, thanks Adam
Seemed like I had to simmer the potatoes for quite some time after adding them. Is that right or do you stop before they're fork-poking-soft? Edit: This soup is fucking amazing. Edit 2: My 9 month old thinks this soup is so amazing that he LEARNED TO HAND BACK THE SPOON for more. This soup is literally motivating my kids to grow up. Edit 3: Made it again. Big hit with friends!
awesome idea to use up my buffalo salami. wonderful rendition and don't tell anyone in my French family but I never liked the leek and potato soup unless it looked more like mashed potatoes than anything. This is a great fusion type rendition of vichy and leek/potato. Oh to be the fortunate fly in that kitchen . . . best regards,
I did something similar with a corn chowder, using a stick blender to partially blend the soup and thicken it. It also got me the "tastes great, looks partially digested" result. BUT, I found a workaround: take however many ladles of soup out of the pot, blend them thoroughly, and then put them back in. I still use the stick blender for that. It leaves you with big chunks in a thicker soup, but avoids the partially-blitzed middle-ground that I think contributes most to the unpleasant look. And I think it has a slightly nicer texture. It's one more step and one more thing to clean, but well worth the effort, in my opinion.
I love the quantity-less approach! I often throw what 'looks right' into my meals for my family so it's nice to find a channel that shares that approach.
A variation of this with a ton of sharp cheddar cheese melted in is a childhood favorite of mine. Bonus points for a dusting of cayenne on top of a big bowl for spice and pretty!
Thumbs up for the quote "meals that don't look good but taste good". I have come to this realization through my own experiences and must agree with you.
all time favorite soup. I cant justify tossing the dry and fibrous part especially with raising food costs. So I usually take the dry and fibrous part to boil into a broth to extract as much leek flavor to use everything. I find the soup much more flavorful this way.
Pureed soups are really good for using up bags of frozen veg (which almost never taste good when sauteed, or re-heated or re-boiled in soups in whole chunk form); in most cases you can even skip potatoes and puree the frozen veg + a teaspoon or two of psyllium husk (or chia, or okra, or anything else that makes things goopy) for a good-enough texture. Some herbs afterwards, meatballs if you're fancy, and soup is good).
I been in love with your videos since the season your cutting board video, and it hurts to see you upload winter recipes while here in Argentina we got like 40 degrees celcius daily, I always forget to test this recipes when the cold is back
I commented on this video when it was first uploaded, saying I intended to try this. Well, I've tried it - several times, since then - and this is absolutely one of my favorite soups now! I'm eating a bowl of it right now! So, thank you for sharing this recipe - I'll be making this many more times, I suspect.
Absolutely love soups like this. Soup and chili are my favorite part of cold weather. I remember a German potato and kale soup with sausage and bacon. Yum! Going to have to break that one out soon
If I could find you I would hug you. I just made it today for lunch. I made a couple modifications. I don't have the ability to puree. So I cut the potatoes in thin slices. I also added a touch of grated shallots and 1 grated garlic clove. after the initial simmer I used a wire stirrer ( I can't remember what its called) to mix. It would break up the potatoes and I cold control how lumpy the potatoes were by stirring more. Added cream and sadly dried rosemary and thyme. Wow, just wow. It had so much flavor and the texture was just perfect. I knew my kids were going to hate it, they hate all but the blandest foods. The soup is gone. They devoured it. My daughter asked me to make it on Christmas. That is the highest compliment in my family. Every Christmas I cook everyone's favorite dishes. We all get together and everyone gets to have their favorite food. You are only allowed to pick one dish. My kids want your soup. Thank you for sharing. I love your channel and the videos you make.
Use a bit of Tarragon in the soup. Trust me it really brings a spectacular finish to the soup. Just make sure not to use too much as it's very strong. Personally I use vegetable stock as I don't wanna take too much away from the potatoes and leek, which in itself is a treat of a flavor combination. If I have them on hand I also put in 1 carrot as it gives a little extra sweetness and deepens the flavor palate. Without too much hazzle.
So here in the UK nobody cooks anything, but this soup is known as leek and stilton soup. It is essentially exactly what this recipe made, but instead of cream a block of blue stilton cheese is melted into the soup. I hope you try it, it is incredibly delicious.
Chef John taught me to cook the leeks down for a really long time, until they breakdown to basically a paste, something about releasing or gultimates.... anyway, i think thats right because it results in a super deeply flavoured soup without havi g to use any meat or stock... just leek, potato and water (and some cream at the end)
I just made onion potato soup right before seeing this video in my feed. Just a tablespoon of butter, a small onion, salt, white pepper, a rust potato, and two cups of water. Shockingly good for something that seems like it would be super bland.
Just did a similar style Italian sausage potato and kale soup. I dont have an immersion blender so I used a potato masher to mush up the potato some. Still added a nice creamy texture and thickened up the soup.
Try scrubbing the skins thoroughly with something like a Dobie pad. It thins the skin, gets it clean, and removes the toughness and any bad flavors, and it's faster and less wasteful than peeling.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Vote for a playlist actually titled "Things the Raguseas Actually Cook for Themselves in Real Life."
😱
Yes please
Y e s
Plot twist, the only video is his “pot o’ protein” of cold, several-days-old tilapia 😂
100% agreed!
The comment “cooking, in essence, is the act of pre-digesting your food” when Adam is talking about how the soup looks semi-digested perfectly encapsulates what is so great about this channel
Was just thinking that lol
I remembered an quote by Anthony Bourdain where he said the best meal he ever had taste like heaven but looked like a horror show.
oh, I remember one person from europe living here with her son, said that she used to throw pot pie out behind the drainage ditch in the back yard of her house so the wild animals could eat it because it looked like someone ate it already. LOL
I want to echo others' sentiment for more of these homey, no fuss recipe videos because they've been really helpful to me, personally. The super secret veggie soup video actually got me to start throwing things in a pot and boiling them. And they're delicious! And easy, and no-stress, and I cook at home way more often. I've started eating vegetables I'd previously ignored, like turnips, radishes, and beets. Every pot is a fun little experiment, "What will it taste like today? What seasoning combos do I want to try this time?" Listen, I don't want to say it changed my life, but I was trying and failing to eat as many vegetables as I knew I should be until I watched the secret soup and the beans in spicy tomato sauce videos.
...I don't want to sound like I don't enjoy the rest of your content, because I do! >.> It's what drew me in to begin with, after all. I guess I just don't want you to think stuff like this is too plain or boring for youtube.
I have found rolling soups....add stuff, take some out add something else and simmer to sterile and repeat... over time you do have to finish a run of soup... and certain things (sugars and starches) will cook to bitter ... I use induction cookers to set a sterile temperature to reach in a closed pot and no opening between rounds of adding stuff, the induction cooker will hold temperatures and shutdown on schedule to not overheat food... and can warm up to a good serving temperature below boiling... transfer of a serving to a small saucepan to add rice, pasta cooked to a specific time to turn a soup into a fluffy rice dish or pasta dish or one of each in a 1 quart saucepan using the the stockpot for the veggie and meat additions to the rice dish or pasta dish or powdered potato dish....
funny enough my brother bought sliced pumkin (he thought was some sort of a melon) and I had to cook it - I did exactly that with potatoes and leeks, added some flavors and aromats, some veggie stock, some cream and pureed until smooth making a nice pumpkin cream soup and then it hit me - I can do it with everything else too. It's almost as if I discovered a new food group - easy to make veggie cream soup (with added crouton and meat if you want). Careful when it's hot tho - it will burn the hell out of your mouth, but it's so worth it.
Wife developed her own version. She browns and portions maple breakfast sausage, leave the leeks in rounds, heartier potato pieces, and no blending. Much more stew-ish, but we love it.
sounds delicious. i plan on trying with chorizo instead
@@ZZ-rz4hm With this you can use meat of your choice. I'm going to try prosciutto.
Maple breakfast sausage??? In potato leek soup??? Sounds REALLY gross 🤢
@@ZZ-rz4hm Chorizo sounds amazing with this recipe
@@nicks1063 bruh how does that sound anything close to revolting lmao
It must be Leek & Potato soup season. I made it last week, Kenji did it a few days ago and now here. I think this is the food equivalent of when a bunch of film studios all jump on the same subject at the same time, and we end up with 3 giant monster moves.
Or it could just be winter (for some of us).
Deff winter. These are classic winter dishes to warm yourself up, nice hearthy soups in general.
They steal eachothers ideas
Its almost similar to the kalamojakka that I make every winter, except no chicken stock, you use the fish potato water for the broth..and loads of dill. It is delicious.
Yeah, I bought the ingredients to make it last week and then saw kenji and adam posted videos and panicked a bit.
Kenji also followed Ethan Chibowskis brase a big chunk of meat and then make dinner out of it for a week recently
Pro tip: don't throw away those cut leek root ends. Leave them in a cup of water for 2 days, the roots will sprout, and you can plant them into the ground and they'll regrow. A 1 inch long leek root nub will be 9 inches tall once planted within 7-10 days, and in a few months, you'll have a whole new leek!
This is true.
I have a picture of a ghost on a tv.
Btw, am I the only one that really enjoys potatoes dissolving in soups? I think it improves the soups texture a lot and I like the soft and mushy half-dissolved potatoes better than firm chunks. But maybe thats just me. Great video as always Adam
You're not the only one. Love the mushy potatoes.
I really appreciate you explaining each person's (you and Lauren's) taste preference for the dish. Hearing that kind of consideration helps make me a better cook for the people I love.
This soup is actually on another level, Ive never had a soup that holds up to this, I didnt blend it at all and while I did add cream I didnt get it as thick as I wanted, but even considering that its absolutely delicious
I never got why in traditional french cooking black pepper is avoided in white sauces and soups to keep the look "pure". Personally, I find the black specs of pepper in something like this recipe to be actually quite appealing.
Because racism
Same! And the fragrance of fresh cracked Tellicherry pepper is so good.
@@seronymus no, because dirt.
@@benupdegraft6686 for real? as in, pepper is avoided so the dish looks pure so you could see any specs of dirt, meaning a clean white dish would stand for a clean kitchen?
Right? It looks so nice all speckled.
Keep the stuff you actually make at home coming! Love videos like the recent chili one. Easy, healthy, and makes a ton of portions, that's all I'm looking for.
I second this.
@Joe DeFerrari
Look up Adam's Simple Chicken and Rice Bakes. Easy, good, and makes a lot of food.
One thing (among many) that I appreciate about your videos is that classic/professional knife skills are not necessary to achieve stellar culinary results. Keep up the great work, Adam!
I can not wait to try making this when I’m home for winter break. I’m at Uni so I don’t get to cook much, but when I do I always appreciate quick, easy recipes that use minimal ingredients and allow me to improvise. I love seeing what you make on a regular basis-it gives me a good repertoire of ideas to bounce off of!
I love the excitement in Adam's voice whenever he makes one of those "simple but great" dishes. Definitely gonna give this one a shot
As someone who has followed your story arc as a creator I'm sure December in general is a tough time to be creative. The thing I love about this recipe is that you sound happy. Thank you Adam, thank you.
I love how you can tell how much he actually cooks something regularly by how often he brings up Lauren’s preferences
When he mentioned that the goal was to puree most of the potatoes but leave some chunks in the final soup I thought for sure we were going to see the heterogeneity graphic.
Love that Adam takes his family’s food preferences in consideration! Great dude
it makes me smile to hear little snippets of Ragusea family backstory, eg Lauren's taste. the extra context makes his videos feel like they really are part of a family everyday household! i hope he has some Christmas/Holiday cooking videos coming up!
Well he wants to keep his partner and not have her walk out on him. So a few compromises in her direction is not a bad . . . compromise.
He cares which is nice to see and the end result is certainly something I would eat all the time . . . if I did not live in a really hot climate. So I reserve it for the dew days of winter were have each year.
I love that so much! Lauren doesn't like mushrooms, so he finds substitutions. She prefers it chunky, so he keeps it chunky!
Some people get really particular about people not liking certain things, but a changed ingredient or texture doesn't ruin a recipe, and I'm glad Adam encourages people to play around with that!
Everything my wife and I cook usually ends up being a hybrid of what I like the most and what she likes the most
Adam is making skyrim food, neat
RESPECT 👍👍👍💯💯💯👈👈👈
Skyrim belongs to the Nords!
i remember the vegetable soup infinite power attack meta
@@genejas Cabbage, Potato, Leek, Tomato
i'd be a lot warmer and a lot happier with a bellyful of mead...
Made this twice within the past 3 months and it's honestly amazing. This last time I also added some other old veges in the fridge to use them up and it turned out great!
the immediate attack on the french, i love it.
J Kenji Lopez Alt recently posted a leek and potato soup too, and it inspired me to make what I choose to call "Random Potato Chowder". The real inspiration was the idea of not having to blend the soup but simply mash it to break up the potatoes. I took that, cooked leeks, coleslaw veg, then added leftover baked potatoes and chicken stock, then added turkey Spam and cream at the end. If I make it again I will add creamed corn as well. I will say the leeks and coleslaw resulted in a really nice veggie flavour, with the hint of sweetness from the carrot.
I much more appreciate these kinds of videos, very utilitarian and not at all hung up on aesthetics or high-effort cooking.
I've tried a decent amount of Adam's recipes over time, and the ones that I keep going back to (veggie soup, pot roast, chili, chana masala, frittata, and the OG pizza recipe) are all the kinds of things that I can cook even when I don't want to and are healthy enough that I don't have to think about it.
I might not make this one cause I don't like potatoes, but I love the recent output of videos that are just tasty food with no frills
The pizza! Wow it’s been awhile huh
A life without potatoes is an existence full of heresy
reminds me a lot of my go-to winter soup: celeriac-potato soup with Dutch smoked saussage. About equal parts celeriac and potato, cook in as little water as you can get away with, puree and thin as desired, lightly season, add slices of the smoked saussage in the bowl and then add the soup. The smokieness of the saussage kind of seeps into the soup as well, really nice.
Made this tonight. Died and gone to heaven meal! I used bacon, cos had no salami. Also I recently discovered that I have the herb, called savoury,(very delicious) added that too, as well as rosemary and thyme. Thanks Adam, i know why it's a meal you really cook for your family! 😋
This is almost exactly like the leek soup myself and my family make all the time in England. Its one of those old recipes you don't really look up, you've just seen it made at some point. It's probably been around for centuries in some form or another. We use whole milk and either think cut smoked bacon or some herby sausages for the meat, though. And all the green parts of the leek! They have a better taste to them anyway.
"It looks pre-digested" lol you could say that about a lot of food here. Tastes great on a cold, overcast day though. And that's what matters really. I had no idea there was a similar French dish but when you get down to it both countries are right next to each other and share a lot of history - a lot of classically 'French' or 'English' dishes probably have a near-identical equivalent in the other country.
I have always loved leek flavour, but never knew what to do with it. Recently, I stumbled across a pasta dish with leek and mushrooms (thank you, Gordon), and now this. Fabulous! Keep them leeks coming!
hello ned drop that leek and mushroom pasta recipe
I made this the other day but I also added some left over chicken I had and I don't think I've napped so hard in my life. The soup was both comforting and filling and it's definitely going to be one of my go to soups on cold days from now on
I've been making leek potato soup for my family for ages, but never thought to use salame (or even pancetta!) so I may have to start including that now... Leeks are so delicious to me, and if someone does say you could use onions for the same effect, I would probably recoil a little just because there is that natural sweetness to them that's so perfect for soup or rice porrige in the wintertime. (Next on the menu for me is attempting turnip & leek soup..!)
Potato & Leak soup is one of the all time great cold weather meals. It's so economical, fills your right up, and boy is it tasty tasty tasty. This proves that soup can be a main course. A knob of bread and butter is really the only side necessary here
I swear you and Kenji are reading each others minds with these episodes 😂
I was about to comment the same thing
@@martinl.4696 Maybe you were reading Bård's mind! 🤯
This is how I have made it for our family get together, it's been a hit for years. The expanded flavor from the spiced sausage (always better soup the next day,) along with using both the green and white parts of the leeks, and getting a mixture of potato textures (both creamy and some chunks) makes it stand out from traditional potato leek soups.
I started making a very different version of leek and potato soup a few months back, and it's since become my signature dish. Every time I cook for people I make it, and it's always well received. As an added bonus it's accidentally a vegan recipe!
There's something about soups that I just really love, not only for eating but for cooking. Something about just stirring a big pot full of whatever vegetables and other ingredients is so satisfying in such a primal way, and the results are almost always both delicious and healthy. It's probably my favourite way to cook
Oh yeah- I tried some tips last week from the chili video and it was easily the best batch I ever made! Not much different from what I'd usually do, just slightly more veggies, using the bean juice, and adding chocolate, but it all made a big difference
It makes you feel like a ships cook in the golden age of piracy, or the dad from how to train your dragon to
@@shiv3rcubesolver664 You are absolutely speaking my language >:)
This video is a perfect example of why I like Adam Ragusea's stuff. The whole "The "correct" is X, but I like to do Y for such and such reasons." It's how I cook as well. I almost always modify recipes to personal tastes and I loathe listening to cooks who scream about there being only one way to do things.
Acknowledging the "correct" way and suggesting another way gets us the best of both worlds.
I make a very similar recipe, but I add a fennel bulb to the base. It’s one of my all time favorite soups
I have an idea for a series! Recipes using only shelf stable ingredients. Important now that's winter and power, refrigeration, and reliable ability to get to the store are all in Flux.
I like Pasta Puntanesca for this a lot!
I just made your chilli last week and I'll probably do this next week. Thanks for the practical cooking videos. You're pretty awesome
I started watching this channel a few days ago (probably binged through like 30 videos at this point) and I think this will be the first thing i will try to recreate, looks great and fairly simple
I made this literally last week and now you and Kenji have vids out on it, good timing 😅
I've just made this for the 2nd time in 2 weeks. First time was with pancetta, 2nd time with salted lard. Both were gloriously tasty. Cheers.
This actually makes me think of a swiss dish (from the french speaking region, more specifically canton de Vaud) called papet vaudois, the four ingredients are basically the same (sausage (but cabbage sausage, typical from there) and a mix of potatoes, leeks and cream) ! You don't eat it everyday because you'd get fat in no time haha but you should try making it sometime !
You could serve it to old people and just say it's mixed papet vaudois^^
I really enjoy your narrations -- lighthearted, humorous and informative. Thanks.
also: Adam gave YTPers so much to work with in this video, out of the goodness of his own heart. it's kind of heartwarming :)
I make this all the time now! Some things I've found work for me.
- I generally prefer pancetta when I can find it.
-Instead of stock, I've opted to go with water and then throw a glob of better than bouillon in.
- I like to add some mushroom powder as it simmers for an extra umami punch
- I enjoy the floral note that white pepper adds.
- It needs some sort of acidity at the end. Lemon, vinegar, etc. If I don't have milk, sometimes I use yogurt to get my creaminess and acidity in one go.
- Like most soups, this goes hard as hell as leftovers.
I like how you adapt the recipe with your partner's taste. Part of sharing your creation is to also have people enjoy it :) Nice
Wife, not partner .
The reason Leeks are milder and sweeter than bulb onions is that they have less of the sulfurous compounds that alliums are usually known for. In particular they lack the compound that, when exposed to oxygen, makes you cry when you’re cutting onions.
I do similar, but rather than soup I turn it into pasta sauce. I use 10 large leeks for 500g of pasta (yeah, it really is leek sauce). Plus bacon, lots of butter and olive oil. I also add egg yolks and pecorino just before serving.
I made the soup for the first time today and oh my, it was extremely delicious! I did not expect it to be that good. I modified it a little - I did not blend it at all and used 70% leek and 30% green onions.
Thank you Adam for the wonderful recipe :)
Love the video adam. Quick question how would you do this with lactose-free ingredients? Coconut milk?
yeah I suppose so? like a thai curry!
@Rini I was even thinking coconut cream. Would add an interesting sweetness
I've been subscribed for quite a while and this is one of those channels I usually watch for info, tips, ideas and processes (I've learnt a lot of things here!) rather than recipes to follow step by step and try at home. This might not look like Instagram material, but it's the first one that actually gets to my "I want to cook this" list!
lI have a sneaking suspicion that this video may be the reason every supermarket in the area has been wiped out of leeks for the last few days. 😂
Really making sure Laurn is happy with your regular meal, I appreciate that. As a single man I really treasure the day I'd like to make something just how my future partner would like it. Thanks for the reminder to stay alert to their needs and staying consistent.
I actually made this in school when we had an assignment to make up our own meal for less than 2$ but I used a bean mix instead of salami and a vegetable bouillon cube.
I also like to keep a hard stirr on the soup to thicken it (potato cubes slightly dissolve).
Made it an hour after watching. Came out PERFECT. Not mentioned in video but added to mine: some marjoram, Herbs de Provence, white wine to deglaze, coconut milk instead of cream, Better Than Buillion (veg) instead of stock, plant-based beer brats instead of salami, Plant Bacon instead of meat topping, and some chopped up green onions as garnish. DELISH!!! (Ha, even used starchy potatoes - peeled - instead of waxy. Still perfect!)
Love potato leek soup and the salami sounds amazing with it, making this soon. Also, If you don't like potato skins cooked in soups, you can fry them crisp and garnish with the soup. Nutrition and H E T E R O G E N I E T Y. though i guess you're adding a few more calories from oil lol.
Where I'm from we have this dish called porrusalda. Which is practically this but it only has potato, leek and carrot. It's super warming for winter, I love it. Some people add some chicken meat from the stock too, but that's a variation.
Leek and potato soup (or purjoperunakeitto in my language) was the usual starter course meal in my family's big gatherings. It always tasted divine and brought a smile to my face every single time.
Kalakeitto or kalamojakka is a family fave of ours. More so my husband and I.. our kids aren't big fans of fish.
Made this today. I used a hard sausage and a couple of big grips of smoked ham. It turned out really good. I just mashed some of the potatoes against the side with my spoon since I don't have a stick blender.
I make Sausage Leek & Bok Choy soup all the time. I don't use dairy because of my wife can't do dairy. I leave out the potatoes to make it low carb. But it is a hit at my house.
That sounds incredible! Love me some good bok-choy :)
So it's just sausage, leek, and bok choy? You don't add anything more? Sounds good but watery and not very filling...?
@@user-Aaron- 1.5 pounds of sausage. 2 or 3 leeks. 1 large Bok Choy. About 8 cups of beef broth. Add potatoes if you like. It's a soup. I love it with freshly made corn bread.
@@TarZan49 Ah, sounds good - thanks!
Leek & potato is my favorite type of soup! Haven't had it in a while though. Used to make it all the time when I was a student. In my mind, all soups should be thick and chunky. Makes for easy scooping with a piece of bread!
This is why I digest on the OUTSIDE, not on the INSIDE
I've made a variation of this recipe twice now...and it's been a HUGE hit with the family. I use Iberian ham instead of salami and purée the mixture into a smother consistency.
This looks amazing! my lactose intolerant digestive system won’t appreciate the cream though. Normally I would make a roux to get a creamy texture but I would love to hear some suggestions
I like to soak cashews in water and then blend smooth
One of my favourite recipes and kinda similar: Cheese, leek and ground meat. I'll usually boil and mash a potato together with the soup as thickener. Also, there's a processed cheese in Germany called "melting cheese" or "cooking cheese". It's very similar to American cheese in that it is basically cheese with emulsifiers, only this product regularly also has cream in it. Absolutely perfect when you want to quickly and easily make a cheesy soup or stew.
Could you make a chicken adobo recipe? It would be cool to see your take on the dish.
My favorite potato soup is incredibly simple -
Sautee some onions (I prefer white but any work) til they just soften, chunks of potato par boiled about 2/3 cooked (or just use a can to be lazy) into a pot, cover with milk, add some crushed garlic, finish cooking the potatoes, add a bit of instant mashed potato to thicken to desired consistency, finish with butter and salt to taste
So easy and comforting. I use lactaid milk bc MY POOR TUMMY.
0:01 look at that smiley face.
This American never learned the value of leeks until I moved to The Netherlands. I have fallen in love with them and have learned so many different dishes that they are good in. In The Netherlands, leeks are called "prei" (pronounced "pry").
Makin this this weekend, that's for damn sure! How's it hold up the next (or next next next 😬) day?
First time I've ever followed a RUclips recipe. It turned out really yummy. I'm glad I know how to make it now. Thank you very kindly Adam
I use spicy mexican Chorizo in my potato soup. So good.
Looking forward to making this in a couple hours. Subbing mushroom and butter for the salami should come out pretty perfectly. Thanks for another method-over-minutiae recipe. We make them every time one drops here.
Based food
I came across this video in March or April of this year and have been making this soup every couple of weeks since! It's absolutely delicious! Cheers from Australia, thanks Adam
Seemed like I had to simmer the potatoes for quite some time after adding them. Is that right or do you stop before they're fork-poking-soft?
Edit: This soup is fucking amazing.
Edit 2: My 9 month old thinks this soup is so amazing that he LEARNED TO HAND BACK THE SPOON for more. This soup is literally motivating my kids to grow up.
Edit 3: Made it again. Big hit with friends!
awesome idea to use up my buffalo salami. wonderful rendition and don't tell anyone in my French family but I never liked the leek and potato soup unless it looked more like mashed potatoes than anything. This is a great fusion type rendition of vichy and leek/potato. Oh to be the fortunate fly in that kitchen . . . best regards,
I did something similar with a corn chowder, using a stick blender to partially blend the soup and thicken it. It also got me the "tastes great, looks partially digested" result.
BUT, I found a workaround: take however many ladles of soup out of the pot, blend them thoroughly, and then put them back in. I still use the stick blender for that. It leaves you with big chunks in a thicker soup, but avoids the partially-blitzed middle-ground that I think contributes most to the unpleasant look. And I think it has a slightly nicer texture.
It's one more step and one more thing to clean, but well worth the effort, in my opinion.
I love the quantity-less approach! I often throw what 'looks right' into my meals for my family so it's nice to find a channel that shares that approach.
A variation of this with a ton of sharp cheddar cheese melted in is a childhood favorite of mine. Bonus points for a dusting of cayenne on top of a big bowl for spice and pretty!
Thumbs up for the quote "meals that don't look good but taste good". I have come to this realization through my own experiences and must agree with you.
all time favorite soup. I cant justify tossing the dry and fibrous part especially with raising food costs. So I usually take the dry and fibrous part to boil into a broth to extract as much leek flavor to use everything. I find the soup much more flavorful this way.
Pureed soups are really good for using up bags of frozen veg (which almost never taste good when sauteed, or re-heated or re-boiled in soups in whole chunk form); in most cases you can even skip potatoes and puree the frozen veg + a teaspoon or two of psyllium husk (or chia, or okra, or anything else that makes things goopy) for a good-enough texture. Some herbs afterwards, meatballs if you're fancy, and soup is good).
I been in love with your videos since the season your cutting board video, and it hurts to see you upload winter recipes while here in Argentina we got like 40 degrees celcius daily, I always forget to test this recipes when the cold is back
I commented on this video when it was first uploaded, saying I intended to try this. Well, I've tried it - several times, since then - and this is absolutely one of my favorite soups now! I'm eating a bowl of it right now! So, thank you for sharing this recipe - I'll be making this many more times, I suspect.
Absolutely love soups like this. Soup and chili are my favorite part of cold weather.
I remember a German potato and kale soup with sausage and bacon. Yum! Going to have to break that one out soon
0:27 YTP is gonna have a field day with this line.
If I could find you I would hug you. I just made it today for lunch. I made a couple modifications. I don't have the ability to puree. So I cut the potatoes in thin slices. I also added a touch of grated shallots and 1 grated garlic clove. after the initial simmer I used a wire stirrer ( I can't remember what its called) to mix. It would break up the potatoes and I cold control how lumpy the potatoes were by stirring more. Added cream and sadly dried rosemary and thyme. Wow, just wow. It had so much flavor and the texture was just perfect. I knew my kids were going to hate it, they hate all but the blandest foods. The soup is gone. They devoured it. My daughter asked me to make it on Christmas. That is the highest compliment in my family. Every Christmas I cook everyone's favorite dishes. We all get together and everyone gets to have their favorite food. You are only allowed to pick one dish. My kids want your soup. Thank you for sharing. I love your channel and the videos you make.
thanks for the video showing yourself predigesting your food outside your body. looks delicious.
I'm a terrible cook, but I tried this with bacon. Came out fantastic. Thank you so much for teaching me this.
Potato Leek soup was always my favorite soup at my church’s Souper Bowl meal each year growing up. Can’t wait to try this version
Use a bit of Tarragon in the soup. Trust me it really brings a spectacular finish to the soup.
Just make sure not to use too much as it's very strong.
Personally I use vegetable stock as I don't wanna take too much away from the potatoes and leek, which in itself is a treat of a flavor combination. If I have them on hand I also put in 1 carrot as it gives a little extra sweetness and deepens the flavor palate. Without too much hazzle.
Adam Ragusea is one of my favorite channels. Such good videos
So here in the UK nobody cooks anything, but this soup is known as leek and stilton soup. It is essentially exactly what this recipe made, but instead of cream a block of blue stilton cheese is melted into the soup. I hope you try it, it is incredibly delicious.
Chef John taught me to cook the leeks down for a really long time, until they breakdown to basically a paste, something about releasing or gultimates.... anyway, i think thats right because it results in a super deeply flavoured soup without havi g to use any meat or stock... just leek, potato and water (and some cream at the end)
I'm glad to see someone else doing a recipe for a leek and potato soup that is the polar opposite of vichyssoise. Huzzah!
I just made onion potato soup right before seeing this video in my feed. Just a tablespoon of butter, a small onion, salt, white pepper, a rust potato, and two cups of water. Shockingly good for something that seems like it would be super bland.
6:54
You know the soup is good when his wife makes an audible sigh of contentment
Just did a similar style Italian sausage potato and kale soup. I dont have an immersion blender so I used a potato masher to mush up the potato some. Still added a nice creamy texture and thickened up the soup.
I recommend adding barley! Adds a nice texture and makes a nutritionally balanced bowl.
Try scrubbing the skins thoroughly with something like a Dobie pad. It thins the skin, gets it clean, and removes the toughness and any bad flavors, and it's faster and less wasteful than peeling.