Hello there friends, today I'm going to show you how to make my favorite Potato Soup. Perfect for a cold or even hot day! I love putting a little corn salsa in the middle of all my potato soups to give them a wonderful, and delicious texture!
5large Baking or Yukon Gold Potatoes, peeled and cut into chunks
2tablespoonsFresh Thyme & Sage chopped
10Garlic bulbs
8cupsChicken Stock or whatever you need to cover the vegetables
1cupHeavy Cream
Salt and Freshly Ground Pepper to taste
For the Potato and Corn “Salsa”
Olive Oil
1cupOnion dice fairly small
2cupsYukon Potatoes cut into medium to small dice, poached in water first
2cupsCorn
2tablespoonsFresh Herbs, sage, rosemary or thyme chopped
Salt and Pepper to taste
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Recipe Instructions
For the Soup:
In a soup kettle, heat the bacon and cook for 5 minutes to release some the fat, add onions and sauté for 3 to 4 minutes or until light golden brown. Add the celery, leeks, potatoes, fresh herbs, garlic cloves and chicken stock. Cook for 45 minutes or until all vegetables potatoes are very soft. Add the cream and insert a hand blender into the soup kettle and puree and process until very smooth. Adjust salt and pepper.
For the Potato and Corn “Salsa”
In the meantime in a frying pan, heat some olive oil and when hot add the onion and cook until light golden brown add corn and potatoes, cook for a few minutes and adjust seasoning with salt and pepper.
Add the potatoes and corn to the creamy soup, and Decorate with bacon bits as the chef did in the video.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
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With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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9 Comments
April
on February 17, 2025 at 3:26 pm
This is the perfect dinner for a super cold week. It took me a good hour and a half to prep (I’m very slow, lol), but it was well worth it. Now, I have enough soup to feed a small village.
Misty Bauer
on May 19, 2024 at 2:24 pm
Making this recipe again today. I ❤️ it.
Sara
on April 17, 2024 at 10:55 am
This is the first potato soup that I’ve tried that’s as satisfying to eat as I had hoped.
Michael Kamps
on November 5, 2023 at 8:22 pm
Thank you this recipe was delicious. My family and I loved the flavor and the different texture the soup brings with the corn, onion and potato salsa.
I will be making this one again.
Teresa
on November 3, 2023 at 2:32 pm
I had potatoes that needed to be used up so I decided to try this soup. It turned out amazing!!! Thank you for sharing. For others, it made 20 cups of soup! I calculated the calorie count to be 170 calories per cup which is pretty good if you are watching your weight for a flavorful filling soup. Once again kudos the Chef Jean Pierre for such an entertaining educational video.
Kim
on October 7, 2023 at 8:34 pm
Can you freeze this soup?
Chef Jean-Pierre
on March 20, 2024 at 6:36 pm
Yes of course you can
John Redue
on January 17, 2023 at 4:43 am
Thank you for your inspiring videos! One question though, what brand are the large pots with the one main handle?
Thank you again!!
Rick
on October 25, 2023 at 10:48 am
John, I believe they are Vigor pots. They are available at the web-resturant store Chef mentions often. They are steel, with a clad bottom. Not very expensive.
5-inch high-carbon German Stainless Steel blade will effortlessly slice through your steak, bread, vegetables, and fruits. The handle is ergonomically designed Pakka Wood. Makes a perfect gift presented in a beautifully crafted wooden box.
This is the perfect dinner for a super cold week. It took me a good hour and a half to prep (I’m very slow, lol), but it was well worth it. Now, I have enough soup to feed a small village.
Making this recipe again today. I ❤️ it.
This is the first potato soup that I’ve tried that’s as satisfying to eat as I had hoped.
Thank you this recipe was delicious. My family and I loved the flavor and the different texture the soup brings with the corn, onion and potato salsa.
I will be making this one again.
I had potatoes that needed to be used up so I decided to try this soup. It turned out amazing!!! Thank you for sharing. For others, it made 20 cups of soup! I calculated the calorie count to be 170 calories per cup which is pretty good if you are watching your weight for a flavorful filling soup. Once again kudos the Chef Jean Pierre for such an entertaining educational video.
Can you freeze this soup?
Yes of course you can
Thank you for your inspiring videos! One question though, what brand are the large pots with the one main handle?
Thank you again!!
John, I believe they are Vigor pots. They are available at the web-resturant store Chef mentions often. They are steel, with a clad bottom. Not very expensive.