My Favorite Potato Bacon Soup | Chef Jean-Pierre
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- čas přidán 20. 02. 2022
- Hello There Friends, Today I'm going to be showing you how to make my Favourite Potato Bacon Soup. Perfect for a cold or even hot day! I love putting a salsa so to say in the middle of all my soups to give it a wonderful texture. IT'S ALL ABOUT THE TONGUE! Let me know what you think in the comments below.
RECIPE LINK:
chefjeanpierre.com/recipes/po...
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
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❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
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❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
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✴️PASTA RECIPES: • Pasta Recipes | Chef J...
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✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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I just finished making and enjoying a full batch of this soup. Wife, Daughter, and I all loved it! I was not shy about the herbs. I think I made a slightly-oversized batch of the salsa but it adds a lot to the soup.
Anyway, this is great stuff. Thanks for this recipe and demonstration, Chef!
That is just awesome to hear !!! I am so glad your family enjoyed it! 😊👍
@@ChefJeanPierre A Stalk of Celery Spear of Asparagus
Your videos aren't too long; they are addictive. I live them and you. Thank you!!!!!!!!!
Toujours agréable de vous regarder et de cuisiner vos recettes!
Chef Pierre I have a question I have some parsnips that I need to use I thought about putting them into the potato soup recipe will they work with it and I have half and half can I use that instead of cream ?
Don't apologize for talking too much Chef, we are listening to all the things you teach. Thank you
I literally only tune in for the talking, could listen to him for hours 🤣
Truth man i tune in to listen and learn keeps things interesting it would be a boring show if he didn't talk makes it fun and human
Would any student of Physics tell Einstein that he was talking too much? No, we would sit at his feet, absorb every morsel of insight, and ask as many questions as he would allow.
@@theoldbigmoose Only thing Einstein did not know physics
@@gkazalex1825 Are you brain damaged?
These videos can never be too long, because they're such a treat to watch.
Ikr? He needs to make Oñyo tshirts tho!!😍😍😂
Agreed
And what about that Olympic ONYO toss--- 10.0! (a slight rolling-but stayed in the bowl)
J 9
@@henrylee8688 lol J9 . As in "the thing?"
Chef, not one time did I ever think your videos were "too long." On the other hand, there were many times I wished your videos were much longer; they are exceptionally informative and entertaining. Thank you!
Thank you!!! 🙏🙏🙏😀👍
You are so right. He's videos are my daily relaxation pills ... and yes, I learn(ed) so many cooking "details". I will forever be Jean-Pierre's fan. Keep on ... talking too much my friend.
Good luck.
Agreed ! The videos are a joy to watch. Not once have I thought a video was too long.
I actually love watching JP's videos. I could do so all day.
He is so cordial, warm, and friendly, it is refreshing. While I'd wager part of it is simply for the camera, I have no doubt that Chef JP is much different in person.
Rock on, Chef. 🤙🤙🤙
I think that chef JP (or maybe his production staff) get discouraged by seeing the other "youtube chefs" (sam, chef john, etc) whose videos are relatively short like 12 minutes or less and they have in the low millions of subscribers with view counts regularly in the hundreds of thousands, so they figure it's the length of the videos turning people off. While I'm sure it does for some of the ADD zoomers, JP and his staff should realize that the videos are different environments, those are for entertainment, these are for education. I hope they realize that and stop trying to neuter JP's teaching and personality just to make his videos shorter. I picture his director being like "hey JP stop talking the video is too long" and just get angry.
I couldn't believe it when you said "I am retired..." That in this phase of your life, you have dedicated yourself to helping all of us learn to be the best cooks and food providers for our family. This level of instruction is unobtainable to the "common man/woman". Thank you Chef!
I have to say, I spent over 20 years in the culinary arts and Chef John has clearly spent time in the trenches. He is intuitive. This is very different from the faux chefs on CZcams or some that have only spent time at an academy and had no real worlds experience.
@@drk321 Some examples so I can avoid them please.
@@corryjookit7818 You mean I gotta work? OK, I will link a handful of links that IN MY OPINION ONLY go from best to worst. Pay attention the the best sites more than the worst sites:
czcams.com/users/BrunoAlbouze
czcams.com/users/helenrennie
czcams.com/users/rickbayless
czcams.com/users/chefjeanpierre
czcams.com/users/TheScottReaproject
followed by:
czcams.com/users/foodwishes
czcams.com/users/gordonramsay
czcams.com/users/Scrumdiddlyumptious
czcams.com/users/jamieoliver
YRMV
This list is from people that seem to come across with actual training but I want to add one from someone that seems to have learned from her family and culture. I have tried and tested many of her recipes and have learned a LOT from her (I adore Mexican food):
czcams.com/users/CookingConClaudia
I am retired also...since I cooked/baked for a living, until I was early '30's, I am extatic to get back to 'cooking and baking' since I have retired! Thanks for YOUR videos. I watch them all the time...God bless you!
I have so much respect for anyone who has done anything for 50 years and still approaches it with a child like attitude of fun and wonder.
this is so true, that happens only when you have a passion and keep your young boy's love for things, cooking, music, cars, whatever.Chef Jean Pierre's videos not only are a complete and extremely competent superb cooking school, but show a kitchen that some so called chefs have simply forgotten or never knew...and, they are an example of how positivity and human values can move the World.The 1,3 millions followers are not only here because they need new recipes
I knew when he smiled and set the small motion blender down that he was going for the Tim Allen super charged motion blender lol I love you Chef Jean Pierre! that is so awesome!
This Man has no idea how much he has helped my Restaurant Game! I went to a great Culinary scool but I think I learned more from watching him then I did from school! Thank you Chef Jean!
I never went to school, but I have studied acook book, 100'snd what he teaches is far greater than the books, A single Mother, at 56 he has opened my eyes and taste buds.
Anybody else actually laugh out loud when Chef JP stuck that outboard motor in the soup? 😂
Do know how many homeless peeps, that he is saving... his cooking... Inspires me.... Thank you chef JP
Me too. Immersion blender by Evinrude!
That blender really made my day ... bravo Chef Jean Pierre !!! Your videos are so relaxing and full of humor, THANK YOU!
My heart fills with joy and happiness the moment I get notified about Chef Jean-Pierre! Hello all you lovely onyo-friends!
Eat well and be safe🙏🏻😘👌
Jean-Pierre saved my marriage during Covid isolation, giving me inspiration to cook gorgeously simple dishes to impress my family and friends. Not sure which is more delicious - his unpretentious cooking style or personality. Either way, I wait in anticipation for each new episode. Thanks Jean-Pierre!
Me also, Chef JP has enlivened my taste and tecture.
N
So much fun to watch. Chef JP acts like an absent-minded professor, but is a genius. I always love watching when he pulls out his industrial strength immersion blender. Lol. Crocodile Dundee…. “That’s not a knife. THIS is a knife.”
I thought JP was kidding when he pulled the big blender out. 😂😂😂 But he wasn’t!
@@PatsyMellen Neither was Mick Dundee!!!
I WATCH THESE VIDEOS BECAUSE NOT ONLY DO I LIKE THE RECIPES BUT I SURE LIKE THE CHEF, HE IS REAL AND DOES NOT APPEAR PHONY LIKE OTHER CHEFS
You know we’re in for fun when the boat motor comes out.
Onyo always number first except when there is bacon. Looks absolutely awesome!
Nice new intro too Jack!
🤣🤣
My thirty-year-old masseuse went to culinary school after he became masseuse. I asked him why and he said his mother was a horrible cook and he wanted to do better. I Regale him with stories about Chef Jean-Pierre especially the motorboat immersion blender.
Boat motor? I think it looks more like a leaf blower....those things have shoulder harnesses, what a way to make soup!
Is that thing actually made by Evinrude? 😆 It looks like it could be!
Those of us that have been watching since the beginning of this channel do not care about the length of the video, the longer it is the more info we get. We do enjoy the quality, knowledge of all those delicious dishes you share weekly !!!!😋
I am sure he has been excellent from the beginning and I really planned to watch from the beginning and keep watching his videos. However you are lucky to have discovered him earlier on he is really such a joy
"You can use an immersion blender which works great, or... (whips out a trolling motor) this works VERY great!"
Don't ever change, Chef! 😂
I agree with the majority of commenters here - Make these videos as long as you want; the longer the video the better as far as we're concerned.
🙏🙏🙏😀👍
I don't know who these people are who are telling you that your videos are "too long," but I doubt that's an opinion shared by the majority of us who love this channel. I can say with complete honesty that if you were to have a video where 20 minutes is just you telling us stories about your time in France or stories about when you first came to America, or any other stories you want to tell, while the onions caramelize, I (and probably a lot of other folks too) would just love it! I can always go to Tick-Tack-Tock if I want to see a fast video with no personality! :) This channel is special because it's YOUR kitchen.
HERE HERE!!!!!!!
Love chef Jean- Pierre ! An astounding chef and such a character!
Your videos aren't too long at all! We're all here to listen to your knowledge
You chat like a teenage girl! But it’s part of the charm of your channel and we love it. Your so nice and down to earth. We appreciate that too. Your proof that you don’t have to be a tyrant in the kitchen like Ramsey or Marco, but can achieve the same results if not better by being decent. We love you and what you do chef. This is one of my favourite channels. WELL DONE!
Thank you 🙏 ❤️
Love that new action packed intro! 😂
it needs an AMAZING at the end !!
@@KutaPuta: Or maybe, an "Even a child can do this!"
Me too 💝
Chef, you never "talk too much". Your personality is what sets you apart from everyone else. Anyone can cook and share a recipe. Only you are you and only you have your amazing personality to bring us all into the kitchen with you.
I still want a hug from chef Pierre. I feel like it would alleviate all of my issues.
You're "retired"? I don't think so. Keep making these great videos and teaching us. I agree with others, your videos have NEVER, EVER been "too long". I love soup, homemade is always the best. Thanks for teaching us how.
Even my Grand Children like watching you. Yesterday they came over to visit and they sat and watched you make the Beef Wellington and “Friends”, I could not get them away from the computer. It was “Amazing”.
I absolutely love this guy… how bout a split pea soup?? On a side note who doesn’t love listening to a French chef talk and cook?
Agreed, My split pea soup is the bomb, mainly because I've always cooked in this manner, that being said, I would watch to learn how Chef J-P does his. I could watch Chef, all day long.
I love a good, fresh made soup. For sure, we are one generation away from losing the every day common skills needed to make good, nutritious common people foods. That's not to say that everything you make is common, it's not. But potato soup is simple, unpretentious and approachable from any vantage point.
The possibility of losing these cooking skills makes your efforts of showing, step by step, food preparation in a simple but detailed way so very important!
I knew a man, an old man from Canada, some 23 years ago, who was, as a child, in the Polish concentration camps. He told me he survived as a forced laborer, working for a man who gave him one or two potatoes a day. 55 years later, he tells me he still loves potatoes in the form of potato soup.
I made my best attempt at a creamy potato for him. Today, with your recipe, i am learning a better way, and if I had another chance to make it for that old man, I would gladly do so with this Potato Bacon Soup recipe! Thank you Chef!
I luv Chef Jean-Pierre - measure carefully, freezer for 17 years, onion first, et al.... HIs style of cooking resonates with cooking - use what you got on hand,, don't worry about measuring everything, experiment with new ingredients / flavors and don't sweat the small stuff! I can only imagine how much fun an in-person cooking class would have been with him! Keep up all the great content - love your zest for life!
Thank you 🙏❤️
If you don't just love this guy, you are not alive.
Your videos are never too long or too short. They show me exactly what I need to know and are very entertaining as well. Thank you, Sir!
Ya know, Chef - one thing I see, time, and time again - - - there are a lot of "chefs" that have obviously never spent any time on a cook's line. As a former Executive Sous Chef myself, I can testify that the success or failure of a kitchen heavily weighs upon the skill and the willingness of your Line Cooks to take direction. You, Jean-Pierre, are the total package - the real deal. I can imagine, you , at some job interview, where the Executive Chef/ Manager asks you to go into the kitchen and "show me something". I've been there-done that. Can you please address to topic of chefs who would want to get into the Catering business? Thank you!
You've put the fun back in my kitchen. Thank you.
Mine too! Gets me excited to cook.
@@teodora4791 I'd gotten into such a rut, cooking the same things.
Too long? Never . . . Interesting? Always . . . Do I learn something? Every time I watch a video . . . Thanks Chef Jean-Pierre for taking the time to produce these educational and entertaining videos. By the way, I've already made the roasted Chicken dish two times. Also, the chicken stock hasn't lasted 17 years at my house; we have used it up too fast. I have about a week's worth left in the freezer.
My Grandad taught me how to make this soup when I was a little kid (the only difference was the stock was store bought and no awesome “salsa”), and when I was a teenager I’d stay at his house when he was sick and make this for him. I can’t believe it’s the same soup! He worked at restaurants all across the southern states, and was such an amazing cook. Thank you, Chef, for bringing back old memories! Now I’m going to try it your way with your homemade stock! 🙏💚
You see how excited Chef get when he drags out the boat motor?
fantastic bcs he explains "why" he does he does things the way he does. Quick great recipes
‘I put a little recipe at the end because well I don’t know.’ - lol greatness
As many times as you burn your mouth with hot food, It is hard to imagine you can taste and enjoy your food. Love your show and you have taught me a lot about cooking.
"Use the best ingredients, treat them with the utmost respect and you'll end with pretty good food". Couldn't agree more, you can taste it in the food when people don't put in the work and the respect for the ingredients they're cooking. Also a great recipe! Another one for my soup arsenal! Greetings from Portugal Chef!
The new opening is excellent. It hints at the quality of the recipe, chef and production. Two thumbs👍🏻👍🏻up.
This is the first video of this guy's that I've ever watched and I can tell you I will be back many times. I love this guy
👍😊
You don't talk enough
Funny and educational an unbeatable combination
You are number one
Thank you! 😊
One of your best videos! Great recipe, great explanations and hilarious jokes throughout. I was laughing so much but my biggest laugh was when you appeared with that huge wild creature otherwise known as an immersion blender.😅 It was taller than you! Ha ha ha. You could have had a career as a stand-up comedian as you are naturally funny! I have made potato soup several times but now that I have seen your wonderful method I will be trying it again, and doing it your way - except for the huge blender. 😉 I will just have to make do with a normal size one. The bacon bits are amazing. I will be trying that method out. The presentation of the salsa in the centre of the soup really dresses up the soup. Loved your video so much! Thank you!
Aw chef, your videos are never too long! A minute spent with Chef Jean-Pierre is a minute of life well-invested!
JP's sacrificing his upper mouth for the taste is just priceless
I made it...I made it...can you hear me scream of pure joy??? Thanks Chef Jean Pierre...it was a success!
Awesome 👏 👏👏😊
I wish the videos were longer. The video quality is great, and you're a great teacher who is fun to listen to.
Both of my favorites together. printing it off now. Potatoes and the king of meat aka bacon. Thank you. So many years of amazing experience to share with us, in such a short time
BTW.I made beef stew for combined family dinner and added tomato sause for the first time to store bought beef stock. I became an instant winner. Later my wife asks how i made stew so much better than I had in the last 27 year's. I told her I know a guy. Thank you, Chef.
My wife is an excellent cook and I could burn water. We both love your videos!
The explanation is full of information that only adds knowledge to the viewer. The videos are not long, they are the size necessary for a full understanding of the subject. Long live the honorable Chef!
Making soup the Jean-Pierre way is the right way. I've never made much soup before but when you do it this way it turns out AMAZING!
Potato Soup Fantastic. Love Bacon Too!
DON'T LET ANYBODY EVER TELL YOU THAT YOU TALK TOO MUCH OR THAT YOUR VIDEOS ARE TOO LONG! You guys have the best vlogs on the internet. Bar None! . You are very entertaining, and I've learned so much since watching your videos. I have made Many of your recipes and I don't think I've ever had a failure. You are a great teacher, because you can explain difficult tasks and turn them into easy solutions. or accomplishments. We set at our Senior Center and often discuss your videos. Many of your recipes have really improved or definitely kicked up our pot luck suppers at the Center. KEEP UP THE GREAT WORK.
Ha, ha ….oh my goodness…the immersion blender! 😂 I love these videos! Not only are they a wealth of information, but oh so entertaining!!
Wonderful recipe, love chefs performance, and professional camera work. Such a pleasure to watch and learn.
Truly a delight.
I’m making this one today for sure, I was thinking about what kind of soup to make for the cold snap we have here in Alberta Canada right now and this will hit the spot. Thanks again chef and I like the new intro.
We have a combined family dinner once a week, to get everybody, in laws, nephew's, nieces all together. next Friday's menu is now set. Life it to short not to eat well.
Where in Alberta?
Chef Jean-Pierre, just to tell you and the team again(7 again), we love the time we spend together here, we love your stories, you are a genuine person(not a nut) and keep making them videos longer so we spend more quality time together listening to your stories and cooking with happiness. Cooking is fun as our Chef Jean-Pierre says!
Always
Too long??? Dont think so. when I first found your channel I binge watched 8 in a row, so much fun!! Take your time chef, we'll gladly be here.
The chef now has an intro. THAT is cool! TY GREAT soup yummmmmmmmmmmmmmm!
Love the new intro! I can't wait to try this soup too.
"Stalk" of celery! Thanks for the great recipes!!!!!!
Said in my best Australian accent "That's not a blender.... THIS is a blender". Great video chef and I am making this soup this week, albiet with a much smaller imerson blender!
Chef Croc Dundee
I'm back to this recipe again. My family loved it the first time I made and have requested it for dinner tonight with grilled cheese/onyo/sliced tomato sandwiches. Evidently this has become their favorite soup. as always, Thank you Chef Jean-Pierre! PS: The onion rings were a HUGE success with my family!!
You make my day! Just luv you Chef. What an outstanding teacher. The best cooking show available.
My Lord! Jean-Pierre you're a national treasure! Thank you for your endless enthusiasm for cooking.
I'm watching this and i have this growing feeling inside which tells me that i need to go and cook something and it will be delicious.
Your videos are never too long. We giggle and drool through the whole thing. ☺️
Good afternoon Chef, the soup really looks gorgeous. One of our favourite soups. Me and my husband like thick creamy soups, not my son. Yet he enjoy soups a lot! the potato soup I make is very similar, never tried it with corn, bacon and potato pieces! Mine I cut carrot julienne, celery julienne, cook them separately, then drain it, add to the serving soup in bowl, carrot and celery spooned in the centre with the cream poured gently around the veggies. It really is a good soup. Just a variation, , I will try the corn, maybe a dash of cayenne pepper in the bowl for colour. Loved that gigantic mercer blender, now that's a blender. Thank you for sharing, we are fast approaching autumn, so soup will be welcome a no fuss meal. Take care, go well. Kind regards.
REALLY LOVE TO HEAR YOU SPEAK CHEF JP , SO PLEASE DON'T STOP , LOVE WATCHING YOUR VIDEOS , I'VE LEARNED A QUITE A FEW THINGS FROM YOU CHEF JP , ALL THE VERY BEST JP .
We are all you suchefs. It's our place to listen to all you have to say. Besides, it's your personality that brings us to your channel. Lots of people dish out recipes, but you do it with an entertaining style that always brings us back for more.😊 Thank you Chef!🎉
Chef, I love the new intro. You are an amazing teacher and chef. (First recipe without butter.) Much love, Chef Jean-Pierre!
But I noticed the butter was on the counter in front of him...for moral support!
Chef if anyone tells you your vides are to long, I'll tell them to get out of your kitchen while waving my hands around until they are willing to make time to appreciate your work. You are an educator and a treasure. Those of us who learn from your infinite cooking knowledge could care less about the length. Just means more of your amazing ideas, humor and vigor for life and cooking food. Always wishing you the best Chef and thank you.
I'm definitely gonna try it. I've done many of your recipes and they're all fantastic. I love your sense of humor while cooking. P.S...I love onyo too.
And bacon!
@@daphnepearce9411 And butter!
This has become one of my favorite forms of entertainment. I love watching this guy!
Some teach . . . some inspire . . . Chef Jean-Pierre does both and makes me laugh along the way.
Chef, I can't thank you enough for how much you've taught, and mostly how you have grown my passion for cooking great food!! Keep doing what you do! Love the new intro!
Yes I'm 71 living by myself I stopped cooking. over 10 years ago. And now I may be buying a chinois. Which I probably will use five or six times in my life but I would enjoy each time I do it
Absolutely love watching him cook. 😂 Especially when he’s tasting hot food! We just dug our fresh potatoes and want to use the ones that were pierced by the potato fork when digging them up. Thank you for the great information and entertainment. ❤️
Chef, I absolutely love watching your show. I've made your bacon potato soup several times and it is delicious! Love your humor and your stories. Also, your shows are NOT too long. Thanks for all you do to teach your viewers how much fun and easy cooking great food can be. Jack does a great job! :)
Thanks so much!😊
I have so much fun watching you cook. Your personality is awesome!! I love to cook, and it's even better when you have a teacher that you know enjoys teaching.
Loving the new intro montage. Gonna try this recipe. Thank you chef JP
Yummy! So making this next weekend!! Love your videos chef!!!!
I think it’s called “celery stalk.” Totally agree those “bacon bits” are completely something else lol. Never had good tasting ones, so we just make extra and save them in the fridge for salad toppings later ;)!
Me too, next Family night, Friday or Saturday.
My mom bless her heart ,we had a huge family and my dad left her with the children of course. But she was very poor , she made potato soup about 4x a week. We were raised on it , I was not very fond of it. But today I would kill for a bowl of it and a conversation with my mom, maybe thats what heaven will be like?
May our Mom rest on peace 🙏😊
Enough already, CJP... you NEVER talk too much!
It’s all about the Tongue 👅 Folks!! Ie taste buds. Chef I often laugh to myself, this poor man has been burning his tongue for over 50 years. Your facial expressions are priceless. Remind me so much when George Carlin would do that with his stand up.
Hello Chef! I made this soup tonight for friends and family. Everyone LOVED it!!! Thank you for this wonderful recipe, and making me a better cook.
Bruce
After I retired from at&t I went to culinary school at the america club in Kohler Wisconsin I really enjoy jp's videos
Please don't change, we all really love you and the channel just the way they are.
As far as I am concerned Jean Pierre. Bacon is the 4th food group!! I sous Cheffed for a few decades as well. Love me some pot soup. Specially during these cold winter days. Helps keep the house warm and the family content. Us old timers know that it's not just good. It is good for you. For it as zero trans fat Love and miss my stand immersion blender..
The only difference I do is instead of blanched potatoes at the end on top with the corn. Take the potatoes and deep fry them in bacon grease that you have saved. But thats just me. I love bacon that much! I used to have all of my cooks save every drop of it from there drippings so I could use it for soups and what ever. Even use it as a ruex to thicken everything with instead or with butter. Can't go wrong with bacon grease.
Good Morning Chef Jean Pierre !
The soup looks delicious and for sure will be making this.
Thank You for sharing your expertise, look forward to Thursday 😊👌
Yes! The chicken would be wonderful! I am so very glad to have found YOU and your show.
Your Ukrainian friend, Tatiana
i like how you explain “why” you do things the way you do
I LOVE your videos!!! I raise meat rabbits and use them instead of chicken in your awesome recipes!! Thank You Thank You for doing these videos. We old school folks have attention spans and enjoy the longer videos with your explanations and humor.
The intro was great and so is the soup. Going to get the recipe and print it off now. Great show as always.
Love when he pulls out the “mega” immersion blender - now that’s a tool!! My regular one takes just a little bit longer to do the job LOL. Can’t wait to make this soup!
It’s pouring down rain here! This soup would be a perfect meal today!
Love the new intro. The soup looks great, and never stop explaining or tell us stories, talk as much as you want!
Love to see your smiling face first thing Monday morning Chef! Another great recipe to try, I love soup as well! Love the new intro! ❤️
So glad I found you. Never boring
Never felt you're videos are too long. Can't wait to try this soup out. Looks fantastic.