I tried making this soup and it's incredible cold or warm. It's very easy to make and impressed my lady.

@@dickgrayson4325 I'm glad to hear that! :)

Hello Mystique! Thank you very much for the nice comment I really appreciate it! :)

Mystique Melody - As you probably know by now, James seems to read all the comments. I don't know how he squeezes them in, timewise, but he does. As to him being underrated, I agree, but I'm pretty sure that won't last for long. I give his relative anonymity, a year, at most. I'm a pretty experienced cook, and I learn something from every vid of his I've watched. He covers the basics, to the point of refinement, being the wonder of high and low tide.

its pretty fibrous so using them for stock or soups is pretty much it. the white part is the sweetest.

@@ChefJamesMakinson - Not sure if I got back to you about this, but I did do it, following your recipe, and it turned out fine. Very nicely so.

Thank you Marc! caviar would go very well with this! :)

I hope you will like it!

thank you and you too!

Thank you! Will do!

I'm glad to hear, In my chicken stock video and in my vegetable paella video. kzfaq.info/get/bejne/gsuofM2TqpjUcac.html I explain how to make vegetable stock, it's the same recipe without the chicken.

Thank you so much 😊

Thank you so much T.C.! I hope you are well!

If you make 10 liters or more of this you use the microwave? you can use a pan it's easier

The amount of hours per week are not fun! haha

thank you Jerry ellen! I hope all of you are well! it feels like summer here! haha

Thank you so much!

Hope you enjoy it!

yes dill or parsley oil could also work, all of these are subjective

you are welcome!

Not a problem! Thank you Marjorie!

It is a good soup to make but preferably when it's warmer out you can heat it up if you want

Great suggestion!

I remember my father showing me how to make it years a go, super easy and tasty! I hope you are well Matt! it's definitely summer here!

haha it was made by Chef Louis Diat, he was French but made it at the Ritz in New York. I think Potage Parmentier is more common and Paté en croute of course! :)

Thanks so much! it is great for summer!! :)

thank you buddy! it has been very hot here!

Thank you!!

Have you ever used a thermomix? Because you don't have to stand there and hold it while it is blending

It will be Thursday if I can record another one this week for next Sunday.

Leaks are in the onion family so you can substitute with anything in the onion family or you could just use more onions then it would only be potato and onion soup but still it would be okay.

@@ChefJamesMakinson Thank you chef

I'm trying to make it elegant for the photo instead of just pouring this into a big soup bowl

I'm glad you liked it! yes you can.

you can if you would like. garlic goes with a lot!

thank you! when I run out, or if I have a lot of ingredients to make it. if you add up all the prices of the vegetables and chicken it's still cheaper to make the stock yourself if you making a lot it. then again not everyone will use 5L to 10L of stock.

I don't show everything every time, also you don't have to wash the potatoes if you are going to peel them.

Haha 😄

@@ChefJamesMakinson thank you for this recipe Chef

sounds like a cheesy soup! haha

Yes you can! :)

you have have it ether way but when hot it is usually called potato and leak soup

@@ChefJamesMakinson - Potato/leek soup is something I've made a number of times, but I had no idea it was 'Vichyssoise', which is a very famous name. I've never properly blended it as you did (usually leaving it a little lumpy). Sometimes, I don't have leeks, so I go with what's on hand, but most of the time when I do buy leeks, it is basically for that sort of soup. Your tip of slightly freezing a baguette to be easier to slice thin, is the main lesson of technique I learned with this recipe, and I will definitely try it, next time around. Frequently, I would garnish (if I wanted to be fancy), with some thin slices further up the leek, cut on a bias and hard sauteed to crisp. Poor choice of word, but they sort of resemble diamonds and go over well by guests. Creme fresh (sp?), isn't very common here in the States, but I'll bet I can find some at Whole Foods, next time I'm out. I've heard people say you can (and I have), swapped it out with sour cream, but I'll bet there's a difference. Just as people say you can swap cream cheese for mascarpone, which I've only recently found out, altho similar, are pretty different. Anyway, it's on the list, and now I know how to make it properly, and to call it by it's fancy name. Thank you, as usual. Btw, I don't know if you have Trader Joe's in Spain, probably not, but they sell an organic sour cream to die for. Best I've ever tasted, bar none, and not much more expensive, should you ever get the chance. I don't know how or why, but it is in a league of it's own.

@@ChefJamesMakinson - I re-watched this vid of yours, and one of the first things you said is, 'cold French soup'. Sorry for missing that. I couldn't get it out of my head, so I made a special run to the store today, just to get the specific ingredients. No creme fraiche found, so some fine sour cream instead, but otherwise, just as you said. Immediately, I'm thinking, 'Wouldn't a little shallot, or perhaps a glancing blow of garlic be nice?', but I caught myself, and I am not going to over complicate it, at least not this time. Knowing now, that this potato/leek soup, is actually Vichyssoise, if treated right, I'll mess around later, but I'm gonna keep it to the classic form for now, having never done so before. I probably first heard of it, and developed my chunky version of it (quite similar), from Julia Child. Either her, or an Uncle of mine who fought in WWII. In one particular moment in time, in Vichy, which he was very fond of, having something to do with fresh eggs, wine, and women. I'm not sure the exact order, but those were what impressed him, and thus my young ass, most. I'm not saying which side he fought for, but place your bets. Side note, I have (had) another Uncle, who in WWII (shush), was in the equivalent of what is the CIA today, who met Julia Child, somewhere around Burma, or so. He met her, having something to do with her cooking up a 'shark repellent', or so he said. If it's true that Julia Child cooked up a shark repellent for the CIA in Burma, in WWII, I suppose that could be Googled. The reason my Uncle even thought to mention it, was that I was interested in her PBS show, French Cooking, whatever, and having looked at that, he recognized her immediately. When they made Julia Child he said, they broke the mold. I say, there is only one, was only one, and there will never be a more another one. I'm ready to go, and am about 30 minutes from launch. Btw, that bit of history you threw in there was great. Suggestion, when writing a book, I think that's something to remember. I'm off to make Vichyssoise.

You can adjust the recipe if you want

no but seriously that looks so good! gonna try it this weekend!

What is this comment supposed to imply? "My girlfriend must be happy with me" you blend everything in the end.

@@ChefJamesMakinson You think things are smaller than they are, Uncle Roger type joke. You are right about the blending so 1/4" is fine it just did not look like that, probably 3/4 inch or 2 centimeter. I slice thin out of habit but 1 centimeter OK, I use them in other non-blended soups with other vegetables like fennel, etc. I just reminds me of when I see a chef say add 2 TB EVOO and they dump is what is clearly a full quarter cup, 2 TB can NOT completely flood the bottom of a pan.