Can't believe the timing. I literally bought the ingredients for a leek & potato soup 1 hour ago. Clearly, I was destined to create the ultimate restaurant-grade leek & potato soup this evening!
@@Starvind1 A success! Used veg. stock as opposed to chicken. Saffron: subtle. I also went for a thicker consistency, rather than following chef's example, simply because I prefer it that way. Passing through a fine sieve really made it silky smooth. Saffron strands, chives and croutons to garnish. All the little touches inspired - obviously - by French Cooking Academy!
I first stumbled upon this channel with the chicken veloute video some five years ago and I've been a subscriber since. The presentation style and equipment have improved a lot since that video - but Stephane's knowledge and passion for cooking still remains the driving force. Thank you for sharing that with us, I've learned a lot and especially appreciate all the chicken recipes.
I've been watching his videos since he had 500 subscribers, he was at a steady 1500 subscribers for a while then he exploded with them, he deserves all of them and more.
Wow! So simple yet clever. I can taste already taste the wonderfullness with nice crusty buttered bread and a light salad. Yum! Perfect for summer. This is going on my Monday soup rotation. Thanks Stephane!
My Spanish Saffron didn't work too well. Maybe more than 1 teaspoon is required. I heated the serving bowl and ate the soup with buttered rye bread. I observed a slight curdling of the double cream with the lemon juice. Excellent recipe with the freshness of the ingredients preserved and the timing was so smooth. Merci chef☺.
I have just made this recipe and it is truly remarkable! The scent and taste of the saffron and cumin really fit. I also used homemade chicken stock which indeed makes a difference. I also used white pepper.
Cream of leek soup has become a staple for me over the last year that I have been doing a low carb/keto diet. I am certainly going to have to add this to my repertoire! Thank you for sharing!
Hey Stephane! This is a favorite soup! Brings back memories of my 'Classical Cuisine" class, back in college. So easy yet so delicious... Thanks for reminding me. I'm going to make this next week. Take care!
J’adore le potage parmentier. L’addition des deux épices, du bouillon et du blanc a tout ce qu’il faut pour faire une soupe délicieuse! Merci Stefan! Bonne vidéo!🍜
Vous êtes le meilleur cuisinier français. Vous rendez la cuisine la plus complexe en apparence si simple. Je suis très reconnaissant pour votre tutelle.
your dedication in building these videos enchants me! thank you so much for delivering the best to your followers. God bless you and your family 🙏 a big kiss from Brazil 😘👍👍👍👍🙌.
Lovely. I do enjoy a good soup & that looked terrific. Leek & potato has always been a favourite of mine, though I usually have it as a smooth base with pieces of leek in it. This looks more refined.
Heh, I just bought some leeks a couple of days ago. My wife makes a similar soup, but we top it with bacon and pecorino romano. We use LOTS of leeks instead of onions, so it's much more of a green color (Also, leeks are one of my favorite veggies). I think I'll try my hand at this tonight, and aim for a mix of your technique and hers.
Thanks for the recipe, looks very comforting and delicious! Although I'm most likely going to swap that big ol heap of saffron for a pinch of turmeric and buy myself a trip to the Seychelles on the price difference. lol
Hey, sir. Can you do a French cheese cake with an almond brittle crust? The light airy almost mousse like texture? I've had it in a French patisserie one time when I was cooking abroad. It's my fave dessert of all time.
Hi Stéphane! The recipe says "20 ml white wine" which is just over one tablespoon (15 ml). But in the video it looks like closer to 5 cl or just over three tablespoons. Can you please clarify?
@@daphnepearce9411 yes, that’s spanish. Vichyssoise is french and is based on the same ingredients, leek and potato, and that is why I thought this version could be served cold. I will try it. Regards
The pinch of saffron in this recipe costs more than all the other ingredients combined. I was going to pick some up but felt sick when I saw that the smallest little jar of spice was going to set me back $25. Can I get by without it? I am going to try!
Reporting back. It was still delicious. I also found a good video on YT that explained where saffron comes from, why it’s expensive, and also how a lot of it is fake.
Ooooh la la! Beautiful but I broke my wrist and will have a cast for 5 to 7 weeks :( I can't cut anything! Ready-made food in the US is horrible :( I have a stick blender in my RV it's easy and small. Potato and corn chowder was the first recipe my grandmother taught me when I was home on leave from the Army during Christmas 1981. She was from Maine. Potato soup was life (in Maine) and so easy!
Please answer this question what is the difference between saffron and turmeric dose not enhance the flavour to me.? Colour yes but nothing else for me.
Maybe try tasting the saffron by itself? Saffron, in hot water, has a distinct smell and taste. You should then be able to taste the saffron in a recipe. It also helps to use a good quality, not quantity, of saffron (Persian saffron). The coloring effects are what most people will notice at first, but after repeated use ,will aquire the taste of and for it. Hope this helps.
Turmeric is a very bitter, "dry" sort of spice. A little goes VERY far in terms of flavor. Saffron has a very different flavor. If you're thinking of replacing the saffron for turmeric, I would NOT do a 1:1 substitution. Your soup would probably not taste very good.
@@jamesa7506 well after 40 year's of cooking I still haven't found the taste of saffron. Maybe it's because I live in Liverpool. Although I have had it throughout the Mediterranean many times
I'm really surprised to see cumin in this recipe. This sounds like it would be something you'd find in the middle east or maybe Spain. I would expect garlic and Herbes de Provence or at least Thyme in a French version of this soup.
![Tee Grizzley - Detroit (Feat. 42 Dugg) [Official Video]](http://i.ytimg.com/vi/aeKfTtt0x14/mqdefault.jpg)
Can't believe the timing. I literally bought the ingredients for a leek & potato soup 1 hour ago. Clearly, I was destined to create the ultimate restaurant-grade leek & potato soup this evening!
And? How was it?
@@Starvind1 bro give him some time, 16 minutes are not quite enough
@@Starvind1 A success! Used veg. stock as opposed to chicken. Saffron: subtle. I also went for a thicker consistency, rather than following chef's example, simply because I prefer it that way. Passing through a fine sieve really made it silky smooth. Saffron strands, chives and croutons to garnish.
All the little touches inspired - obviously - by French Cooking Academy!
Ditto!
Bon appétit! 😋
This is just a fabulous recipe! One the best soups I have ever made! There is such richness and layering of flavors. Merci, Stephane!
Love these small adaptions to elevate a dish which is already delicious!
I first stumbled upon this channel with the chicken veloute video some five years ago and I've been a subscriber since.
The presentation style and equipment have improved a lot since that video - but Stephane's knowledge and passion for cooking still remains the driving force.
Thank you for sharing that with us, I've learned a lot and especially appreciate all the chicken recipes.
I've been watching his videos since he had 500 subscribers, he was at a steady 1500 subscribers for a while then he exploded with them, he deserves all of them and more.
You haven't let me down yet with the recipes I tried. Will try! Merci buckets!
This guy is terrific. Seriously terrific.
Wow! So simple yet clever. I can taste already taste the wonderfullness with nice crusty buttered bread and a light salad. Yum! Perfect for summer. This is going on my Monday soup rotation. Thanks Stephane!
My Spanish Saffron didn't work too well. Maybe more than 1 teaspoon is required. I heated the serving bowl and ate the soup with buttered rye bread. I observed a slight curdling of the double cream with the lemon juice. Excellent recipe with the freshness of the ingredients preserved and the timing was so smooth. Merci chef☺.
I have just made this recipe and it is truly remarkable! The scent and taste of the saffron and cumin really fit. I also used homemade chicken stock which indeed makes a difference. I also used white pepper.
Cream of leek soup has become a staple for me over the last year that I have been doing a low carb/keto diet. I am certainly going to have to add this to my repertoire! Thank you for sharing!
Hey Stephane! This is a favorite soup! Brings back memories of my 'Classical Cuisine" class, back in college. So easy yet so delicious... Thanks for reminding me. I'm going to make this next week. Take care!
J’adore le potage parmentier. L’addition des deux épices, du bouillon et du blanc a tout ce qu’il faut pour faire une soupe délicieuse! Merci Stefan! Bonne vidéo!🍜
Merci pour les tuyaux sur les techniques de base
Just made it, devoured 2 bowls. Make this soup! Phenomenal!!
Vous êtes le meilleur cuisinier français. Vous rendez la cuisine la plus complexe en apparence si simple. Je suis très reconnaissant pour votre tutelle.
That was very good, the cumin and saffron really worked well together, thanks.
I just made the Potato Leek soup yesterday. Wish I had waited a day!
It is my favourite French soup!
Have you tried French onion soup 🤤
🙂👍
your dedication in building these videos enchants me! thank you so much for delivering the best to your followers. God bless you and your family 🙏 a big kiss from Brazil 😘👍👍👍👍🙌.
Perfect timing👍🏻😋!
Love all your simple but elegant recipes, and excellent instructions! Thank you!🙏🏻❤️
Thank you!
Yummo! Looks delicious. Thanks Chef!
this soup is amazing, I would add the wine with the broth though, not at the end.
Nice way to elevate potato and leek soup 👍🏻
Just made mine. Wish I could post a photo. Excellent recipe!
Wonderful 😋
Another amazing recipe! Thank you!
Maybe some garlic also... I’m definitely doing this... your garlic soup was really good...
My new favorite food channel
Thank you! You are the best!
Lovely. I do enjoy a good soup & that looked terrific. Leek & potato has always been a favourite of mine, though I usually have it as a smooth base with pieces of leek in it. This looks more refined.
Heh, I just bought some leeks a couple of days ago. My wife makes a similar soup, but we top it with bacon and pecorino romano. We use LOTS of leeks instead of onions, so it's much more of a green color (Also, leeks are one of my favorite veggies). I think I'll try my hand at this tonight, and aim for a mix of your technique and hers.
Great tips
I couldn't use cream, so I added an Avocado instead. Try, it's delicious.
Love it. I think I can use this soup with my intermitent fasting. Thank you.
Definitely delicious
Looks delicious! I have to make this one.
Thanks for the recipe, looks very comforting and delicious! Although I'm most likely going to swap that big ol heap of saffron for a pinch of turmeric and buy myself a trip to the Seychelles on the price difference. lol
This looks delicious!
Would you have added more wine earlier on in the process and reduced it?
Merci Chef.
i’m assuming you snuck in some more saffron threads at the end with the chives and olive oil.
I love to make a thicker version to chill for Vichyssoise. I definitely will make this recipe. Merci
Yummy super nice racipy
Hey, sir. Can you do a French cheese cake with an almond brittle crust? The light airy almost mousse like texture? I've had it in a French patisserie one time when I was cooking abroad. It's my fave dessert of all time.
Great recipe 👌, can we do it with spring onion instead of leek?
Hi Stéphane! The recipe says "20 ml white wine" which is just over one tablespoon (15 ml). But in the video it looks like closer to 5 cl or just over three tablespoons. Can you please clarify?
Nice recipe. How about if served cool, like a.Vichyssoise? Saludos
I thought it's gazpacho that is served cold?
@@daphnepearce9411 yes, that’s spanish. Vichyssoise is french and is based on the same ingredients, leek and potato, and that is why I thought this version could be served cold. I will try it. Regards
@@rogerpatrongonzalez5800 Me too. I actually have all of the ingredients in my fridge.
So you do not “ bloom” the saffron in warm stock prior to adding it to soup?
How many does this serve? Thanks!
I reduced the ingredients by 75% and got two medium-sized bowls
I'll try this weekend having a hard time knowing where to get saffron
The pinch of saffron in this recipe costs more than all the other ingredients combined. I was going to pick some up but felt sick when I saw that the smallest little jar of spice was going to set me back $25. Can I get by without it? I am going to try!
Reporting back. It was still delicious. I also found a good video on YT that explained where saffron comes from, why it’s expensive, and also how a lot of it is fake.
@@duduoson1306 it’s definitely worth it and as you’ve no doubt read up and seen is only required sparingly.
One teaspoon = 4 pinches. A pinch is 1/4 teaspoon. Besides, I don't think you need that much. A little goes a long way.
Ooooh la la! Beautiful but I broke my wrist and will have a cast for 5 to 7 weeks :( I can't cut anything! Ready-made food in the US is horrible :( I have a stick blender in my RV it's easy and small. Potato and corn chowder was the first recipe my grandmother taught me when I was home on leave from the Army during Christmas 1981. She was from Maine. Potato soup was life (in Maine) and so easy!
I wish you would do a vegan french food masterclass :)
How many servings is this? Thx.
about 4
My question was imprecise. Please advise how many litres of soup results after adding the puréed vegetables and making the finished product?
Basically chicken soup with leak and potato
Chilli Flakes + Dark Meat Chicken?
I’ve never had a good potato and leek soup. I don’t know what it is about it, but I just loathe it haha
✌️
I guess French Chefs have been watching season 2 of "Emily in Paris" (lol)!
Just bought Saffron recently. Holy $hit it's expensive! That's like $20 worth of spice in this soup.
Please answer this question what is the difference between saffron and turmeric dose not enhance the flavour to me.? Colour yes but nothing else for me.
Maybe try tasting the saffron by itself? Saffron, in hot water, has a distinct smell and taste. You should then be able to taste the saffron in a recipe. It also helps to use a good quality, not quantity, of saffron (Persian saffron). The coloring effects are what most people will notice at first, but after repeated use ,will aquire the taste of and for it. Hope this helps.
Turmeric is a very bitter, "dry" sort of spice. A little goes VERY far in terms of flavor. Saffron has a very different flavor. If you're thinking of replacing the saffron for turmeric, I would NOT do a 1:1 substitution. Your soup would probably not taste very good.
@@pompe221 my Tate is fine . Don't worry . IMO saffron is not worth the price
@@jamesa7506 well after 40 year's of cooking I still haven't found the taste of saffron. Maybe it's because I live in Liverpool. Although I have had it throughout the Mediterranean many times
@@pompe221 how subtle dose it have to be. That's the reason it gets lost in every other flavour. It's not worth it . IMO
🌹🌹❤️❤️🌹🌹
We thought it was missing something so add garlic and left in the pot for awhile. Then it was good
No butter!? 😲🤯
Real talk: FISH stock is the one for leek and potato soup! Or a mixture of fish and chicken stock
I'm really surprised to see cumin in this recipe. This sounds like it would be something you'd find in the middle east or maybe Spain. I would expect garlic and Herbes de Provence or at least Thyme in a French version of this soup.
f
Olive oil, cream lemon dnt understand this
And bacon.