Vegan Classic Vichyssoise

Total time2 hr 55 min

Prep time20 min

Cook time35 min

Leeks and onion melt down until silky and sweet, forming the fragrant base for tender chunks of Yukon Gold potato simmered until they practically fall apart. Everything gets blended until velvety smooth, then pushed through a fine-mesh strainer for that signature glassy, spoon-coating texture vichyssoise is known for. A touch of white pepper adds gentle warmth, and a chilled rest lets the flavors deepen before serving. Ladled into chilled bowls and finished with a scatter of fresh chives, it's an elegant, make-ahead starter that eats cold and refreshing on a warm day. This one fits neatly into a plant-based spread without losing any of its classic, refined character.

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Ingredients

6 servings

3 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
See all
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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