Yukon Gold Potato Soup, Requested By Lillian

[Music] alright dad guys go over the blues Lillian this is for you a cream of potato just a classic country cream of potato soup you know on the French method no no flour so really Putin gluten free everything there's really quick soup because as soon as that's done as soon as the potatoes are cooked the soup is ready so that's a little bit of a rental because I want to give it a little fennel flavor so it's you know I'm kind of up its I plus the greenery in it you know instead of just bland all are white and so so they're just going to pull open this [Music] they don't see that for another recipe [Music] I love I love it though opening this this is a bass soup for any cream of vegetable soup you know like rock you all you have to is that once you have the base it's considered like a vicious why they call it tan when we got on the leak so that's why I'm kind of using the [Music] you see my fans hot not too hot though [Music] well he did in one favor you look at that bed over there with a utensil see if there's a wooden handle like a wooden spool on the other side under the slicer so on you know whatever you kind of go a beautiful beautiful man this brings back memories mom go get that wooden spoon I think she broke one over over me one time try to go over my butt hit my head it may be blocked at my elbow hey so uh Yukon Gold a lot of people going to be against it I'm using skin on a lot of good flavor nutrition so I know I'm going to get some slack like I'm too lazy to peel my potatoes well that's not the case but that's a cold nasty day here falling glinted in the house got a rare day off when you work today I did what everybody does yeah I've seen the other side of the corner few times a day I get Saturdays with Paula's got to go in yeah I've cut above a hair salon so busy and our see any sausage company running both plant impalas and hardworking people play what nothing for nothing these days so I'll tell you what essentially this is it little salt pepper I'm gonna kick that flame up a little bit see a lawyer you cook it at this stage hear it quicker the soup is and I have my out my good chicken stock cooking and some bones will make sure that doesn't get into this into the soap so we got hot yeah maybe you got your nice chicken stock if all else fails get some bullion cubes but always fresh is best little salt and pepper mix not too much we can season it later all right so come on I just walk on water and overnight some chicken stock also the water to get it going okay we were not that's it I'm gonna put on a back burner just let it uh let it simmer away not we don't want a hard boil it and then I don't know I was debating whether to put a little tarragon in there you know I like tarragon right well who's gonna keep the flavor not sure out we'll be right back man Jax go to blues here Paul McClendon but Paul Orsini pump the air Glencoe there in the house we're doing it Monday our day off but we love it we're doing it [Music] we got a nice perfect simmer going right here that's how you want to know nothing heavier than that percolating we call it percolate yeah turn it down just let her go slow low and slow you can also put fresh garlic in which that might not be a bad idea full of fresh garlic glad I reminded myself all right so let that go for Philip potatoes have done say about 15 minutes ago puree all right here so our vichyssoise a potato potato potato soup [Music] it's ready to roll so you know when the cleanser you got you care what it's flag just like I did [Music] we got a nice color a yellow color for the Yukon Gold loved it a la tarea mine I know you - skin actually thick right we didn't put any flour everyone know all right so uh there it is now what up goes that's your face but there you can put anything you want in there broccoli carrots you don't blanch off your carrots and your broccoli maybe a little chicken stock whatever garnish the soup with it skies with asparagus lobster fish you now you chill this down you chill it down and add cream to it that's a vichyssoise to eat it there's a classic dish but but you want to put leeks you know for vichyssoise this is basically the cream of potato soup see we got a little bit of texture in there but I love a little bit of texture in there but what I want to do is I only cream up what we're gonna what we're going to eat the rest of it we'll serve that so cream up [Music] [Music] okay I'll taste it for salt and pepper [Music] I put just again a little bit too much scream that I wanted so these a little bit of salt cover but not a whole lot of beginning [Music] [Music] [Music] I said how simple is that right audience a little bit about [Music] you know what I'd even blend it all the way a little bit of fresh potato in there looping the the greenery right that's what adds character to it you know what I'm ashamed to say I don't even have a green ice with me right now oh my god what's this world coming to it's a Monday it's a Monday so look I just got garnish the edge of the rim a little bit all right follow you I'll try it it's hot careful upon it as all right on a coal that I want to say what's the date today February 10 February 10 and also he's got a birthday out there at the birth this is bridge country cooking potato soup can't get any easier than that right that's very good dive link it will move the tolerant not necessarily Quito butter yes you know one of my favorite soups always has been and appease you know you want to put some rough pureed piece of turnip sweet potato is the bubba gump of pursuits mobster I'm just saying I have expensive double the price on it [Music] daddy gasps know what blues follower see me healthy air a cut above or seeming up there generation excellent sausage company you know like a like a love garden Tuscan soup that we have thicker than their normal Tuscan but put some hot Italian sausage in there sweet Italian sausage a the potatoes a little bit whole baby month up the iron camera can't do it without you we we're not going to deal with a new cameras and all the wonderful editing you're doing it you know just really have a little having a blast on it you know rich and everybody out there for the nice comments the ones that are so nice well they come the trashman Hey we're just having fun sharing some knowledge and you know I'm not even really looking for the professional chefs right we're looking for the home cooks people that you know found a passion you know summaries older but older they might be my demographic like 94% male over like 60 retirement age I think it's because you know they're quite a passionate cooking they discovered it and I know thing therapeutic you know I know a lot of people going through some issues and they find it again and your mind goes it's like a hand-eye coordination your mind goes into it it's art it's garbage my culinary rock therapy sometimes I know I got problems they come come in the kitchen and hey I forget about everything you know get into your folder but static Jack's going to blows god bless [Music]

Channel: Cooking With The Blues

Views: 537,376

Keywords: daddy jacks, cooking with the blues, new london, chaplins restaurant, connecticut, how to cook, cooking videos, jack chaplin, Potato Soup, Classic soup, Best Soup Recipe, Easy Soup Recipe, French Recipe, French Cooking, France, Canadian Potatoes, Canada Produce, Canada

Id: 9bpaqFpD8nc

Length: 13min 50sec (830 seconds)

Published: Tue Feb 11 2020