Donate to No Kid Hungry here: Get my books (including The Food Lab and my new book, The Wok) here: Here’s a recipe that I wrote years ago which is similar but not the same as what I did here. You should easily be able to adapt it:
source
Donate to No Kid Hungry here: Get my books (including The Food Lab and my new book, The Wok) here: Here’s a recipe that I wrote years ago which is similar but not the same as what I did here. You should easily be able to adapt it:
source
love the show homie! Thanks for all your hard work and dedication !
The little corner the blender is in cracks me up dude I love your kitchens so much
Yes Kenji, that thing on the side of the peeler is for removing the eye of potatoes. And those little glass jars full of nailpolish are for GIRLS.
Growing up, my father grew leeks between the two apple trees we had, but didnt know what to do with them. He looked in the copy of Julia's cookbook we had, and decided to make leek potato soup. Now, as about a 5 year old kid, I knew what soup was, beef barley, chicken noodle, clam chowder. So this pale green gruel was placed in front of me, and i thought, where the heck is the soup???? . . . until I tasted it. Been a love affair with it ever since. Cold in the summer, warm in the winter.
A little thyme maybe. Served with rosemary oil and a good bread for dipping.
16:47 …what onions???
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.
How many just ran to look at their peelers hahaha 🤣
To make it not so subtle, a teaspoon of white wine vinegar at the end boosted this for me! Great recipe Kenji!
what is that utinsil!
Appealing! HAHAHAHAAHHA
Similar format to MasaoHF
lovely soup! definitely for special occasions with all that fat
Knowing something that Kenji didn't has me feeling unstoppable lol
this VR game gives me motion sickness
Hi Kenji, in Chef John's Vichyssoise video he mentions that it's critical to cook the leeks on low heat for a long time until they get a mushy consistency, but I see you went for a quicker approach. How important is that step really?
Was just telling my mom I want to make potato leek soup soon. Perfect timing 😊
Being that it's winter, and the days are short. I don't know if it's evening or early morning there but I get the vibe it's early morning. Maybe because it's 6 here and pitch black out. Does Kenji (Do you) just wake from a slumber and feel like cooking and then decide to record or is it planned out?
What is that pot you keep using? Looks great for pasta…
Thanks for this.
It's also a very Irish soup 🤗
Just made this, so easy and delicious! This is going in the rotation.
Kenji, did you change a setting for your video stabilization or something else? Usually I have no issue watching your videos (and I've watched them all), but this one is making me dizzy. Noticed it right away when you were peeling the potatoes.
Kenji, do you think it makes a difference in flavour if you boil the cream vs leave it unboiled? I always like to add cream at the very last step because I want it to retain the fresh milky flavour.
Kenji, is there any specific reason you didn't just use an immersion blender in the pot? Not powerful enough?
yo kenji do you always have a tub of garlic cloves like that?
If you didn’t mention the thing about the peeler, I was going to. Pro tip from fine dining!
I haven't cooked with nutmeg a whole lot, really tasty in this soup thanks Kenji!
Kenji blowing my everloving mind with a potato peeler. 🤯
J. Kenji Lopez-Fart
Hey Kenji I saw the clay vessel at about 12:15 how about a couple videos using that??
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^^
Am i missing where the recipe is listed? Not seeing it in the description. Thanks!
I've always liked adding a little acidity to this recipe
Has Kenji mentioned his son before?? That seems like news to me
Kenji cooking up those skyrim recipes
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 🇮🇹)
literally just made this a few days ago. its a huge hit in my house
"Greater than Granules"
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.
Potato Leak
NutmegSoupI've been waiting so long for this one!!