Vegetarian Dairy Free Leek & Potato Vichyssoise
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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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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