Part 2/7:
The journey begins at the grocery store, where the chef decides against using red potatoes, despite already having a ten-pound bag at home. Instead, they opt for golden variety potatoes, praising their taste and texture. Interestingly, peeling is a contentious point—while some chefs might leave the skins on, this cook prefers peeled potatoes for a smoother soup, especially since skins can sometimes alter the flavor or texture.
Prep Work: Peeling, Chopping, and Frying
Once home, the peeling commences, accompanied by a humorous commentary about avoiding boring processes. After peeling, the potatoes are chopped into chunks, with a quick time-lapse capturing the process. Next, the chef prepares the aromatics—celery and onions—chopping and setting them aside, ready to be sautéed later.