Silky and cool, this chilled soup leans on slow-cooked leeks and shallots for savory depth, simmered with tender Yukon Gold potatoes until they collapse into a velvety base. Rich coconut milk gets whisked in at the end, giving the soup that classic pourable, lightly creamy texture without a drop of dairy in sight. A trip through a fine-mesh strainer ensures every spoonful is silky-smooth, no fibrous bits in the way. Chilled for a few hours and finished with a scatter of fresh chives, it's the kind of elegant, make-ahead starter that feels just as good on a warm afternoon as it does at a dinner party. This one is a great fit for a vegan table, delivering all the classic vichyssoise comfort in a fully plant-based bowl.
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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.
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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