Low Iodine Classic Vichyssoise
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Learn more →Ingredients
6 servings
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 large leeks (white and light green parts only), thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 tsp kosher salt, plus more to taste
- 1 ½ lb yukon gold potatoes, peeled and cut into 1-inch chunks
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ¼ tsp white pepper
For serving
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium-low heat. Add the leeks, onion, and 1 tsp kosher salt, stirring to coat. Cook, stirring occasionally, until the leeks and onion are completely softened and translucent but not browned, about 12–15 minutes.
- 2
Add the potatoes, chicken broth, and water. Raise the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook until the potatoes are completely tender and break apart easily when pressed against the side of the pot with a spoon, about 18–20 minutes.
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