Dairy Free Leek & Potato Vichyssoise
Vichyssoise is one of those classic French soups that feels impossibly luxurious — silky, cold, and deeply savory — but the traditional version relies heavily on heavy cream, which puts it out of reach for anyone avoiding dairy. This version swaps in full-fat coconut milk, which blends seamlessly into the leek-and-potato base and delivers that same rich, velvety texture without any of the dairy. Yukon Gold potatoes are the secret weapon here: their naturally buttery flesh breaks down beautifully after a long simmer, giving the soup body and depth before it ever hits the blender. The leeks and shallots are cooked low and slow until completely soft and sweet, building a mellow, aromatic foundation that makes every spoonful taste like it took far more effort than it did. Straining the blended soup through a fine-mesh sieve is the step that takes it from good to genuinely elegant — smooth, glossy, and restaurant-worthy in your own kitchen. After a couple of hours in the fridge, it thickens into something cool and deeply satisfying, perfect for serving four on a warm evening with a scatter of fresh chives on top.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 large leeks (white and light green parts only), thinly sliced
- 2 medium shallots, thinly sliced
- 1 lb yukon gold potatoes, peeled and cut into 1-inch cubes
- 4 cups chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ¼ tsp white pepper
For serving
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and shallots and cook, stirring occasionally, until softened and translucent with no browning, about 8–10 minutes.
- 2
Add the potatoes and chicken broth. Raise the heat to medium-high and bring to a boil, then reduce to a steady simmer. Cook uncovered until the potatoes are completely tender and break apart easily when pressed with a spoon, about 20–25 minutes.
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