Perfect Potato Leek Soup (PLS) | Home Movies with Alison Roman

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I love dill. If I ever get married I will  walk down the aisle with a bouquet of dill. Hello, welcome to Home Movies. My name is Alison  Roman and today I'm making Potato Leek Soup. Which   I know probably doesn't sound that exciting but  I'm actually quite excited because I feel like   this version is really special. It is not  pureed, first of all because I would never.   This is a textured soup. It's got a lot going  on. There's dark leafy greens in there. It's   tangy. It's creamy. And so much dill that you're  probably still not putting enough dill. LFG.   I'm gonna start with a heavy bottom pot.  Basically everything gets cooked down   together in one pot and that's it. There's  no like sauteing in advance. You don't have   to roast anything. You don't have to strain  anything. You don't have to blend anything.   It's kind of like everything happens in here and  then you're done. Okay I just went to the store   and that's why none of this is put away. "I just  went to the store." I didn't just go to the store.   My point being is that typically like I like to  unpack my groceries when I come home and I just   didn't uh because we've been busy shooting  these Home Movies. We are gonna actually use   a lot of these greens. Most recipes will tell  you to discard like the dark leafy parts of the   leek. The flavor of the dark leafy parts  is a lot more like a green than an onion   and I think that makes the whole thing taste a lot  better. So we're gonna get a bowl and we're gonna   wash all of these. The easiest and fastest way  to do this is just rinsing them under cool water   and all of the dirt and sediment just kind of  settles to the bottom of the bowl. Lift everything   out and then you can chop from there and they're  clean. I'm just gonna like let them sit in the   cold water for a little bit. So meanwhile I'm just  gonna cut my potatoes. My potatoes, the potatoes.   Part of the trick to getting the soup to cook  so quickly is by cutting the potatoes in slices   like this. A potato this thin will always  cook faster than a potato that's this thick. What the hell is going on out there? They're like will I honk for Potato Leek Soup.  Medium high heat. About two tablespoons of olive   oil. You don't need to measure it. I say you don't  need to measure it as if like I've ever measured   it and you don't necessarily need to wait for the  oil to get hot. We're not searing these potatoes.   And then I'm gonna cut the leeks and I'm not  gonna worry about like drawing the leaks off   because we're adding water to that anyway and  that would be silly. But I do want you to see   how dirty this water is and how clean these  leaks are. The sediment that the leeks grow   in the dirt is heavy. It's, it's like I mean,  I guess sand is heavy, wow, sand is heavy.   I'm gonna use this to water my plants  actually. I have a lot of plants   so because we are gonna eat these leeks the  size of which you're chopping them does matter   too many leaks at one time get out of here because  they tend to be a little tougher. I'm gonna give   them like a full chop whereas the white parts  and the light green parts, I'm just gonna slice.   So not only by using the whole leek are you  getting like two different flavor profiles,   but you're getting two different textures. The  white and light green parts tend to melt down into   something like a bit creamier, a bit stickier,  and these darker pieces tend to stay more intact.   I'm gonna season it with salt and pepper.  I'm cooking everything down in this pot   just to kind of wilt the greens a little bit  and give everything a head start cooking.   Otherwise it's just kind of like boiling  vegetables in stock and like that doesn't   sound that appealing to me. Kind of sweat  out the aromatics, lose some of that water   so we can add it back. No uh we're  concentrating the flavors is what we're doing. My potatoes, my leeks, my olive oil, my salt,  my pepper have been uh sweating for like five   to eight minutes and I'm really not looking  to cook anything through. I'm just looking to   sort of like sweat the leeks out. The green parts  are bright green. The light and white green parts   are kind of melting into the potatoes. We're  not trying to keep them intact necessarily so   you can be a little rough here if you want. So I'm  gonna add water. That's six cups. I'm using Better   Than Bouillon. Not sponsored. I really love this  product and this is Better Than Bouillon vegetable   base. I'm using four teaspoons. This stuff is  very salty but it's nice because you can just   dissolve it right in the pot. You don't need to  like dissolve it in water. And then add that to   the thing you can just, everything, everything  in the pot. We're gonna bring that to a simmer. Um why every time. I'm just gonna test a  potato for doneness to just kind of see   how long we have to go. It's definitely tender   but it's not creamy enough. It's not  like falling apart. I'm gonna eat it. You can use any dark leafy  green that you like here   and so I genuinely prefer like the kale because  it sort of holds up in the soup. It doesn't wilt   into nothingness. You could always use a mix of  both. Sometimes you know you have like a half   a bunch of something lurking in the fridge, you  can mix and match doesn't even have to be kale,   doesn't even have to be Swiss chard. It could  be spinach and for this I'm just going to   take off the stems. Normally I don't stress  about tearing my kale into two tiny pieces.   I'm certainly not going to chop this. Put these  aside. I'll set this aside into a little pile. So tired. I'm also going to top it again with dill.  This will just be a portion of the dill   that I end up using. Just you wait. And  you're going to want to keep it a little   spriggy, leafy, coarse. Do you think  those jokes are funny to anyone   else? We've gotta have at least  one super fan who's gonna catch on. And scallions. I have three and a half scallions.  I put the, I put the other half back. It ripped   in the bag. I'm not going back in that fridge. Oh  god it's [ __ ] awful there. So I've uh basically   done all I can do. My potatoes and my leeks are  simmering. I've torn my kale. I've chopped my   dill. I've sliced my scallions and now I'm gonna  wait for my potatoes to get impossibly tender,   like fall apart tender. So meanwhile  I'm just gonna water my plants I guess.   Anytime I wash vegetables in a sink, especially  stuff like leeks that need to sit in bowl of   water, I like to repurpose the water by watering  my plants. That's a good tip. Reduce, reuse. So our potatoes have been simmering for 30  to 40 minutes. Potatoes and leeks sorry.   The liquid itself has evaporated really  nicely but the potatoes are also like   very tender with the slightest sort  of suggestion of the spoon they're   able to be crushed in the pot. There's  a reason that I don't want to puree the   soup and that's because I want to, I want  to like eat the potatoes in the bowl not   taste puree so we're nearing the end of our potato  simmering journey. The kale is all going in now.   We're not looking to like stew the greens for very  long we're just looking to kind of wilt them down.   Let's drink alcohol. I'm not like other  moms. I'm a cool mom. If you're gonna drink,   I'd rather you do it in the house. So to finish  this delight, we're gonna add some sour cream just   to the end to kind of round out the flavors.  So a quarter cup of sour cream into the pot   and then I'm going to add some vinegar and  I'm only adding a teaspoon. Sometimes I add   a little bit more because I like  everything to taste like a pickle.   I don't know, I find it to be like the  most interesting part of this whole soup. It's so good. I love dill.  No, I love this soup so much. I don't know I'm plating this like I like we're  at a dinner party uh this is a personal soup, but   anyway you can top it with a bit more sour cream.  I like a lot of scallions. Just like when I eat my   baked potato. And then just like a literal salad  of dill. If you don't like dill, I hate to say it,   I think you might want to find a different soup.  It's like asking for a peanut butter and jelly   sandwich without the jelly. Then it's just then  it's like a different, it's a different thing.   And there you have it. It's Potato Leek Soup, also  known as PLS. Sounds boring. It's not. I promise   um it is perfect for when you don't have  the energy to go to the store because you   probably have all of these ingredients in your  house already but it also is just like a very   comforting, very simple, surprising soup. Like I  feel like when you make it, you feel oh this soup   is a surprise. Surprise it was so good and so  hot and definitely needs so much more dill. You   cannot overdo the dill. It really, it does so much  for the soup. When I was a small child, I was,   no one saw this coming, when I was a small child  I was really obsessed with the story Stone Soup.   When I was writing the newsletter for this  recipe, which is where this recipe first appears,   I wrote this whole narrative about stone soup and  how this was sort of like my version of stone soup   and then it occurred to me that  I'm not even sure what stone soup   was about. But in my head it was like a magical  story where they, they put rocks in a pot and   with like a chopped up carrot and potato  and they like made soup and they're like   stone soup. Again much like the newsletter,  this will probably be cut from this narrative.
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Channel: Alison Roman
Views: 387,867
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Keywords: potato leek soup, potato leek soup recipe, pls, pls recipe, vichyssoise, vichyssoise recipe, potato leek, potato leek recipe, soup, soup recipe, potato, potato recipe, potato soup, potato soup recipe, leek potato soup, leek potato, how to make potato leek soup, how to make pls, how to make potato soup, home movies with alison roman, cooking, cooks, recipes, recipe, how-to, how to, kitchen, food, chef, home cooking, homemade, alison roman, a newsletter, nothing fancy, dining in
Id: ERHy9tQkloc
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Length: 9min 20sec (560 seconds)
Published: Tue Mar 09 2021
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