Vegan Classic Vichyssoise

Total time2 hr 55 min

Prep time20 min

Cook time35 min

4.9

(18)

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Ingredients

6 servings

3 tbsp unsalted butter
Chef's tip
Use 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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup water
1 cup heavy cream
Chef's tip
Use 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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